Serve these savory biscuits warm with sugar-free orange marmalade, or with a few slices of shaved deli turkey, chicken breast or extra-lean ham tucked inside.
Prep Time: 25 minutes
Baking Time: 8-10 minutes
Yield: 9 or 10 biscuits
Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon Splenda® Sugar Blend or 2 teaspoons granulated sugar
1 teaspoon very finely chopped fresh rosemary or 1½ teaspoons very finely chopped fresh basil
¼ teaspoon cream of tartar
1⁄8 teaspoon salt
½ cup trans-fat-free 67% vegetable oil butter spread, chilled
1⁄3 cup fat-free
half-and-half
1 teaspoon grated
orange peel
1⁄3 cup fresh orange juice
Preparation:
- Preheat oven to 425° F. Stir together flour, baking powder, sugar blend, rosemary, cream of tartar and salt in large bowl. Cut chilled butter spread into flour mixture using pastry blender to make fine crumbs.
- Combine half-and-half and orange peel and juice. Make a well in center of flour mixture; add half-and-half mixture. Stir with a fork until just moistened. Turn dough out onto lightly floured surface; knead 10 to 12 times or until dough is nearly smooth.
- Pat or lightly roll dough to ½-inch thickness. Cut into biscuits using a floured 2½-inch-round biscuit cutter. Place biscuits 1½ inches apart on ungreased baking sheet. Bake in preheated oven for 8 to 10 minutes or until very lightly golden. Remove from baking sheet; serve warm.
Per Serving (1 biscuit):
calories: 190; 80 calories from fat
total fat: 8 g; 2.5 g saturated fat, 0 g trans fat
cholesterol: 0 mg;
sodium: 300 mg
total carbohydrates: 24 g;
fiber: 1 g;
sugars: 3 g
protein: 3 g;
vitamins: vitamin A (10% DV), vitamin C (8% DV);
minerals: calcium (4% DV), iron (8% DV)
exchanges: 1.5 starch, 1.5 fat
