I would love to get some low fat recipes for homemade biscuits. I had a wonderful recipe for biscuits using instant potato flakes but lost it when I moved and I can not remember the recipe.
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Potato Biscuits
1 cup mashed potatoes
2 cups flour
1 cup buttermilk
2 tsp. baking powder
1 tbsp. butter
1 tbsp. honey
1/2 tsp. baking soda
1 tbsp. brown sugar
Mix ingredients and roll out on wax paper. Cut biscuits and bake at 400 F until golden brown.
the other day i substituted applesauce for the oil. it gave the biscuit a slight apple flavor, but was a little tough. maybe if half the fat and half applesauce.
hope this is a help.
Baking Powder Biscuits (my Grandmother's recipe, adapted by me to obliterate fat content):
Preheat oven to 450 F.
Apply a light spray of PAM to muffin tin or cookie-sheet with PAM.
Mix 2 cups all-purpose flour,
4 teaspoons baking powder and
1 teaspoon salt.
Stir well.
Add 3 heaping tablespoons no-fat yoghurt
and 1 cup very hot water.
Gently stir only until dough comes freely from the sides of the bowl. Avoid over-stirring.
Drop spoonfuls into muffin cups, filling each to the level.
If youd prefer a different-looking biscuit,
drop heaping tablespoons of the dough onto the cookie-sheet
(well separated, of course, as they expand during baking).
Bake at 450 F for 10 - 12 minutes, until golden-brown. Makes 12 biscuits.
Recipe may be safely doubled and even tripled.
Best served fresh from the oven.
Leftovers are very nice cut in half,
lightly toasted in the oven (laid out on a cookie sheet)
and topped with salsa or sprinkled with Herbs & Spices or other seasoning mix.
Biscuit variations include adding such things as
chopped spinach (frozen, thawed and drained), ½ cup hot water instead of 1 cup,
or a can of corn (drained),
or a can of mushroom stems and pieces (drained),
or minced raw onion and crabmeat.
Less water may be required for moisture-laden additions.
Substituting 1 cup cornmeal for half the flour is another nice change.
Multi-grain variation: add flax and sunflower seeds before mixing. More water may be required.
I suggest becoming familiar with the consistency of the basic recipe before playing with ingredients. More flour and less yoghurt may be necessary, for instance.
from my cookbook: Fat is NOT a Food Group
Rose Annes Baking Powder Biscuits
Preheat oven to 450 F.
Lightly spray muffin tin or with PAM and wipe with paper towel to ensure thin albeit even coverage.
Mix 2 cups all-purpose flour,
4 teaspoons baking powder and
1 teaspoon salt.
Stir well.
Add 3 heaping tablespoons no-fat yogurt
and 1 cup very hot water.
Gently stir only until dough comes freely from the sides of the bowl. Avoid over-stirring.
Drop spoonfulls into muffin cups, filling each to the level.
Bake at 450 F for 10 - 12 minutes, until golden-brown. Makes 12 biscuits.
Recipe may be safely doubled and even tripled.
Best served fresh from the oven.
Biscuit variations include adding such things as
chopped spinach (frozen, thawed and drained), ½ cup hot water instead of 1 cup,
or a can of corn (drained),
or a can of mushroom stems and pieces (drained),
or minced raw onion and crabmeat.
Less water may be required for moisture-laden additions.
Substituting 1 cup cornmeal for half the flour is another nice change.
Multi-grain variation: add flax and sunflower seeds before mixing. More water may be required.
I suggest becoming familiar with the consistency of the basic recipe before playing with ingredients. More flour and less yoghurt may be necessary, for instance.
Or, if you overdo the moisture element, you made need more baking time.
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