Recipe by Cooking Light November 1996

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Recipe Summary

Yield:
2 dozen (serving size: 1 biscuit)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Combine milk and mustard; add to flour mixture. Stir until the flour mixture is moist.

  • Turn dough out onto a lightly floured surface. Knead 5 or 6 times. Roll dough to about 1/2-inch thickness, and cut with a 1 3/4-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425° for 12 to 15 minutes or until lightly browned.

Nutrition Facts

55 calories; calories from fat 28%; fat 1.7g; saturated fat 0.3g; mono fat 0.7g; poly fat 0.5g; protein 1.3g; carbohydrates 8.4g; fiber 0.3g; iron 0.5mg; sodium 105mg; calcium 31mg.
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