Food recipes
Cheddar-Oat Griddle Biscuits
Cheddar-Oat Griddle Biscuits Ingredients: wheat flour, white, all-purpose, unenriched oats salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate margarine, regular, 80% fat, composite, st...
Cheddar-Oat Griddle Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
rice, white, long-grain, regular, unenriched, cooked without salt
Directions:
Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
Work the margarine into the flour mixture with the tines of a fork or a pastry blender until the mixture resembles coarse crumbs.
Stir in the cheese, then add enough rice milk to hold the mixture together as a firm dough, working it together with your hands.
Turn out onto a well-floured board and roll the dough out to a 1/4-inch thickness.
Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass.
Gather up leftover dough, roll out, and cut until all the dough has been used up.
Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
Cook the biscuits on both sides over medium heat until golden brown.
Cool on a plate, then transfer to an airtight container when cooled to room temperature.
Per biscuit:
Calories: 68
Total fat: 4g
Protein: 2g
Fiber: 2g
Carbohydrate: 8g
Cholesterol: 0mg
Sodium: 190mg
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
rice, white, long-grain, regular, unenriched, cooked without salt
Directions:
Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
Work the margarine into the flour mixture with the tines of a fork or a pastry blender until the mixture resembles coarse crumbs.
Stir in the cheese, then add enough rice milk to hold the mixture together as a firm dough, working it together with your hands.
Turn out onto a well-floured board and roll the dough out to a 1/4-inch thickness.
Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass.
Gather up leftover dough, roll out, and cut until all the dough has been used up.
Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
Cook the biscuits on both sides over medium heat until golden brown.
Cool on a plate, then transfer to an airtight container when cooled to room temperature.
Per biscuit:
Calories: 68
Total fat: 4g
Protein: 2g
Fiber: 2g
Carbohydrate: 8g
Cholesterol: 0mg
Sodium: 190mg