Baked Biscuits
These flaky biscuits make the perfect accompaniment to soup or stew.
- Pulse
- Lentils
- Prep Time
- 15 minutes
- Cook Time
- 16 minutes
- Makes
- 15 biscuits
Nutrition
- Serving Size 1 biscuit
- Calories 87
- Fat 4 g
- Saturated Fat 1 g
- Cholesterol 1 mg
- Carbohydrate 15 g
- Fibre 1 g
- Sugars 2 g
- Protein 3 g
- Sodium 78 mg
- Potassium 78 mg
- Folate 71 mcg
- Iron 1 mg
Ingredients
- 1 3/4 cup (425 mL) all-purpose flour
- 1 Tbsp (15 mL) baking powder
- 1 Tbsp (15 mL) granulated sugar
- Dash salt
- 1/4 cup (60 mL) unsalted margarine
- 2/3 cup (150 mL) lentil purée
- 2/3 cup (150 mL) 1% milk
Directions
Preheat oven to 425°F (220°C).
In a medium sized bowl, combine flour, baking powder, sugar, and salt.
Cut margarine into mixture and add lentil purée (still cutting) until it resembles coarse oatmeal.
Add milk and fold into flour mixture until ingredients are just incorporated.
Turn out dough onto a lightly floured surface and pat down to 1 1/2 – 2-inches (4 – 5 cm) thick. Cut out biscuits with a 2-inch (5 cm) cookie cutter. Dust cookie cutter with flour to help prevent dough from sticking.
Place biscuits on baking sheet at least 1-inch (2.5 cm) apart.
Bake for 14-16 minutes, or until golden. Serve immediately.
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