Food recipes
Potato-Rye Griddle Biscuits
Potato-Rye Griddle Biscuits Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched seeds, flaxseed leavening agents, baking powder, double-acting, sodium aluminum sulfate...
Potato-Rye Griddle Biscuits
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, caraway seed
potatoes, raw, skin
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
Directions:
Combine the first 5 (dry) ingredients plus the optional caraway seeds in a mixing bowl and stir together.
Make a well in the center and add the mashed potato, rice milk, and oil.
Work together, first with a spoon and then with your hands, adding just enough rice milk to form a smooth, soft dough.
Add just a bit more flour if the dough seems too sticky to handle.
Divide the dough into 3 or 4 parts and roll each out to 1/4-inch thickness on a floured board.
Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass.
Knead together the 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 each round over medium heat for 5 to 7 minutes on each side, or until golden.
Serve warm.
Per biscuit:
Calories: 77
Total fat: 3g
Protein: 2g
Fiber: 1g
Carbohydrate: 11g
Cholesterol: 0mg
Sodium: 160mg
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, caraway seed
potatoes, raw, skin
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
Directions:
Combine the first 5 (dry) ingredients plus the optional caraway seeds in a mixing bowl and stir together.
Make a well in the center and add the mashed potato, rice milk, and oil.
Work together, first with a spoon and then with your hands, adding just enough rice milk to form a smooth, soft dough.
Add just a bit more flour if the dough seems too sticky to handle.
Divide the dough into 3 or 4 parts and roll each out to 1/4-inch thickness on a floured board.
Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass.
Knead together the 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 each round over medium heat for 5 to 7 minutes on each side, or until golden.
Serve warm.
Per biscuit:
Calories: 77
Total fat: 3g
Protein: 2g
Fiber: 1g
Carbohydrate: 11g
Cholesterol: 0mg
Sodium: 160mg