Baking Mix and Uses From Vegetarian Times Pt 2

Title:
Baking Mix and Uses From Vegetarian Times Pt 2

Yield:
1 Servings

Categories:
Mixes,
Low-Fat,
Breakfast,
Vegetarian




Ingredients:





          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 endless.


 


 Source: Vegetarian Times, Sep 1997 n241 p32(2). Author: Nancy Berkoff


 


 Retrieved from library electronic database, edited and MC-Busted by


 ;
posted lu 3/2/98.


 


 Recipe by: Vegetarian Times Magazine, 9/97


 


 Posted to recipelu-digest by Badams 
on Mar 02,


 1998