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Title: Baking mix and uses from vegetarian times pt 2
Categories: Magazine, Mixes, Low-fat, Breakfast, Vegetarian
Yield: 1 Servings
See part 1
Preheat oven to 425 degrees. In medium bowl, combine baking mix and
milk; stir until blended. Turn dough out onto lightly floured surface
and knead briefly (about 10 times). With lightly floured rolling pin,
roll dough out to 1/2-inch thickness. Using 2 1/2-inch round biscuit
or cookie cutter, cut out dough. Place biscuits about 2-inches apart
on ungreased cookie sheet. Bake until golden about 10 minutes. Serve
warm. Makes 6 biscuits.
Note: These biscuits can be served as a side dish or quick snack.
They are also great split and filled with savory ingredients for
sandwiches or with sliced, seasonal fruit for dessert.
PER BISCUIT: 145CAL.; 4G PROT.; 4G TOTAL FAT (1G SAT. FAT); 23G
CARB.; 3MG CHOL.; 163MG SOD.; 1G FIBER. LACTO
Abstract: The magazine staff took a traditional Bisquick-style baking
mix and modified it to include whole grains and less salt. The new
recipe can be used to make muffins, pancakes and bread.
For moistness, we used light stick margarine, whic also helps to
reduce the fat content. A vegan variation is as follows: Prepare the
mix using vegan margarine and omit the powdered milk. When you're
ready to prepare biscuits, pancakes, etc., add 1/2 cup water, soy or
rice milk for every 2 cups of mix.
The staff found that the baking mix made great biscuits, pancakes and
muffins. With the use of leftover vegetables, fruit, spices, nuts,
cheeses and herbs, the possible variations on these themes are
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