Ingredients :
2 cups boiling water
10 sun-dried tomatoes, packed without oil
2 cups all-purpose flour
1/4 cup semolina flour, or yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon dried basil
1/4 teaspoon ground red pepper
1/4 cup chilled butter, or stick margarine, cut into small pieces
1 cup low-fat buttermilk
Cooking spray
Directions :
1. Combine boiling water and sun-dried tomatoes in a bowl; let stand for 15 minutes. Drain and chop.
2. Preheat oven to 425°.
3. Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 7 ingredients (all-purpose flour through pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. (Flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Add tomatoes and buttermilk; stir just until moist.
4. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes or until golden.
Yield: 1 dozen (serving size: 1 biscuit)
Nutritional Info :
CALORIES 140 (29% from fat);
FAT 4.5g (sat 2.6g,mono 1.3g,poly 0.3g);
IRON 1.4mg;
CHOLESTEROL 10mg;
CALCIUM 67mg;
CARBOHYDRATE 21.3g;
SODIUM 345mg;
PROTEIN 3.4g;
FIBER 0.9g
Source: Cooking Light, November 2000
Formatted by : Chupa Babi
2 cups boiling water
10 sun-dried tomatoes, packed without oil
2 cups all-purpose flour
1/4 cup semolina flour, or yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon dried basil
1/4 teaspoon ground red pepper
1/4 cup chilled butter, or stick margarine, cut into small pieces
1 cup low-fat buttermilk
Cooking spray
Directions :
1. Combine boiling water and sun-dried tomatoes in a bowl; let stand for 15 minutes. Drain and chop.
2. Preheat oven to 425°.
3. Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 7 ingredients (all-purpose flour through pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. (Flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Add tomatoes and buttermilk; stir just until moist.
4. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes or until golden.
Yield: 1 dozen (serving size: 1 biscuit)
Nutritional Info :
CALORIES 140 (29% from fat);
FAT 4.5g (sat 2.6g,mono 1.3g,poly 0.3g);
IRON 1.4mg;
CHOLESTEROL 10mg;
CALCIUM 67mg;
CARBOHYDRATE 21.3g;
SODIUM 345mg;
PROTEIN 3.4g;
FIBER 0.9g
Source: Cooking Light, November 2000
Formatted by : Chupa Babi
