Good flavor, I love the mixture of all the different fibers.
¾ c. whole wheat flour
½ c. all-purpose flour
½ c. cornmeal
3 t. baking powder
½ t. salt
¼ c. shortening
½ c. quick-cooking or old fashioned oats
About ¾ c. fat-free (skim) milk
1. Heat oven to 450. Mix flours, cornmeal, baking powder and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in oats. Stir in just enough milk so dough leaves side of bowl and forms a ball.
2. Place dough on lightly floured surface. Knead lightly 10 times. Roll or part ½ inch thick. Cut with floured 2 ½ inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Brush with milk and sprinkle with oats if desired.
3. Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet. Serve Warm.
Betty Crocker’s
Diabetes Cookbook
Monday, July 30, 2007
Hearty Multigrain Biscuits
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