Whole Wheat Biscuits

Offer Whole Wheat Biscuits with fresh orange juice and a Spinach and Mushroom Omelet.

Yield: 2 biscuits.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 24%
  • Fat: 3.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.5g
  • Carbohydrate: 19.7g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 122mg
  • Calcium: 0.0mg

Ingredients

  • 2 tablespoons whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Dash of salt
  • 2 teaspoons chilled reduced-calorie stick margarine
  • 2 tablespoons plus 2 teaspoons skim milk
  • 1 teaspoon all-purpose flour
  • Vegetable cooking spray

Preparation

  1. Combine first 4 ingredients in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add milk, stirring with a fork just until dry ingredients are moistened.
  2. Sprinkle 1 teaspoon flour evenly over work surface. Turn dough out onto floured surface, and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut into rounds with a 2 1/2-inch biscuit cutter. Place rounds on a baking sheet coated with cooking spray. Bake at 425° for 10 to 12 minutes or until golden.
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