Baked Biscuits

Ingredients
  • 1-3/4 cup All-purpose flour 425 ml
  • 1 tbsp Baking powder 15ml
  • 1 tbsp Granulated sugar 15ml
  • 1 pinch Salt
  • 1/4 cup Unsalted non-hydrogenated margarine or butter 60 ml
  • 1/3 cup Lentil purée* 80 ml
  • 1/3 cup 1% milk 80 mL
Ingredients
  • 1-3/4 cup All-purpose flour 425 ml
  • 1 tbsp Baking powder 15ml
  • 1 tbsp Granulated sugar 15ml
  • 1 pinch Salt
  • 1/4 cup Unsalted non-hydrogenated margarine or butter 60 ml
  • 1/3 cup Lentil purée* 80 ml
  • 1/3 cup 1% milk 80 mL
Instructions
  1. Preheat oven to 425°F (220°C).
  2. In a large mixing bowl, combine flour, baking powder, sugar and salt.
  3. Cut margarine into mixture and add lentil purée* (still cutting) until it resembles coarse oatmeal.
  4. Add milk and fold into flour mixture until ingredients are just incorporated.
  5. Turn out dough onto a lightly floured surface and pat down to 1 ½ to 2-inches (4-5 cm) thick. Cut out biscuits with a 2-inch cookie cutter or round glass. Dust cookie cutter with flour to help prevent dough from sticking.
  6. Place biscuits on baking sheet at least 1-inch (2.5 cm) apart. Bake for 14-16 minutes, or until golden. Serve immediately.
Recipe Notes

* To purée pulses, place cooked or rinsed and drained canned pulses into a food processor, add¼ cup (60 ml) hot water for every 1 cup (250 ml) of cooked pulses, and puree until the mixture is smooth, adding more water in small amounts to reach desired consistency, similar to baby food, for about 5 minutes. Scrape the bowl as needed. Unused purée can be frozen and kept for several months in the freezer.</p<

Servings:15
Amount Per Serving:1 biscuit
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Nutrition Facts
Baked Biscuits
Amount Per Serving
Calories 102 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0.5g 3%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.