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Recipe Summary

prep:
8 mins
cook:
10 mins
rise:
10 mins
total:
28 mins
Yield:
1 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine buttermilk and yeast in a 1-cup liquid measuring cup; let stand 5 minutes.

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  • Combine all-purpose flour and next 5 ingredients in a large bowl. Cut in margarine with pastry blender until mixture is crumbly. Add buttermilk mixture and applesauce to flour mixture, stirring just until dry ingredients are moistened.

  • Turn dough out onto a lightly floured surface, and knead gently 3 or 4 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; cover and let rise in a warm place (85º), free from drafts, 10 minutes. Bake at 400º for 10 to 12 minutes.

Chef's Notes

Place cut, unbaked Whole Wheat Biscuits ob a cookie sheet and freeze them. Then store the frozen biscuits in a heavy-duty, zip-top plastic bag in the freezer. You can bake the biscuits right from the freezer at 400 º for 12 to 15 minutes.

Source

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook

Nutrition Facts

120 calories; calories from fat 17%; fat 2.2g; saturated fat 0.3g; protein 3.5g; carbohydrates 22.1g; fiber 1.8g; sodium 213mg.
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