Someone asked for fatfree biscuits, here are some recipes from a favorite
cookbook of mine, _Fatfree and Delicious_ by Robert Siegel. Please note
that fatfree biscuits are not the same texture as the fatty ones, the fat
gives the flakiness and tenderness.
Jan Gordon
Basic Biscuit
2 cups wholewheat pastry flour (I use regular WW flour)
1 teaspoon (rounded) baking powder
1/2 teaspoon baking soda
1 teaspoon sucanat (or any granulated sweetener)
1/2 teaspoon salt
1 1/4 cups low fat soy milk (or use skim dairy milk)
Place dry ingredients in bowl. Add milk to center of ingredients.
Carefully fold from center to the outside until all ingredients are
combined. Do not over stir!
Drop by tablespoons onto a nonstick, lightly oiled cookie sheet.
Bake at 400 degrees for 10 minutes, until golden.
*****
Scones
(I've made these, we like them! BUT, don't expect them to be those light,
flaky, greasy ones you are accustomed to. We prefer them fresh from the
oven)
2 cups whole wheat pastry flour
1 teaspoon (rounded) baking powder
1/2 teaspoon baking soda
1 teaspoon Sucanat (or any granulated sweetener)
1/2 teaspoon salt
1 teaspoon (or more) cinnamon
1 1/4 cups low fat soy milk
1 cup currants or raisins
1/2 cup dried fruit (pineapple, apricots, etc), finely minced
1 tablespoon orange or lemon zest
Place dry ingredients in a bowl.
Add milk and fruit to center of ingredients. Carefully fold from center to
the outside until all ingredients are combined. Do not over stir!
Drop by tablespoons onto a nonstick, lightly oiled cookie sheet. Bake at
400 degrees Fahrenheit for 10 minutes, until golden.
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