These flaky biscuits make the perfect accompaniment to soup or stew.
- Serving Size 1 biscuit
- Calories 87
- Fat 3 g
- Carbohydrates 13 g
- Fibre 1 g
- Protein 2 g
- Sodium 32 mg
- Potassium 35 mg
- Folate 45 mcg
- Iron 1 mg
- Calcium 17 mg
- 1 3/4 cup (425 mL) all-purpose flour
- 1 Tbsp (15 mL) baking powder
- 1 Tbsp (15 mL) granulated sugar
- Dash salt
- 1/4 cup (50 mL) unsalted margarine
- 2/3 cup (150 mL) lentil puree*
- 2/3 cup (150 mL) 1% milk
Preheat oven to 425ºF (220ºC).
In a bowl, combine flour, baking powder, sugar, and salt. Cut margarine into mixture and add lentil puree (still cutting) until it resembles coarse oatmeal. Add milk and fold into flour mixture until ingredients are just incorporated. Turn out dough onto a lightly floured surface and pat down to 1 1/2 – 2 inches (4–5 cm) thick. Cut out biscuits with a 2-inch (5 cm) cookie cutter. Dust cookie cutter with flour to help prevent dough from sticking.
Place biscuits on baking sheet at least 1-inch (2.5 cm) apart.
Bake for 14-16 minutes, or until golden. Serve immediately.