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Herb and Onion Wheat Biscuits

Herb and Onion Wheat Biscuits

The onion is pureed so that its flavor carries throughout the biscuits. You can make and freeze the biscuits up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325° oven for 10 to 12 minutes or until thoroughly heated.

Cooking Light AUGUST 2006

  • Yield: 10 servings (serving size: 1 biscuit)

Ingredients

  • Cooking spray
  • 1 cup chopped onion
  • 3/4 cup fat-free milk
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup chilled butter, cut into small pieces

Preparation

Preheat oven to 425°.

Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add milk; process until smooth. Cool.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through basil) in a large bowl; cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add onion mixture; stir just until moist. Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden.

Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 31%
  • Fat: 4.1g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.1g
  • Carbohydrate: 17.9g
  • Fiber: 1.3g
  • Cholesterol: 11mg
  • Iron: 1.1mg
  • Sodium: 227mg
  • Calcium: 73mg
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Herb and Onion Wheat Biscuits recipe

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