Baked Biscuits
Ingredients
  • 1-3/4cup All-purpose flour425 ml
  • 1tbsp Baking powder15ml
  • 1tbsp Granulated sugar15ml
  • 1pinch Salt
  • 1/4cup Unsalted non-hydrogenated margarine or butter60 ml
  • 1/3cup Lentil purée*80 ml
  • 1/3cup 1% milk80 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.

* 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<