* Exported from MasterCook *
Biscuits, Sun-Dried Tomato Semolina
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups boiling water
10 sun-dried tomatoes -- packed without oil
2 cups all-purpose flour
1/4 cup semolina flour -- or yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon dried basil
1/4 teaspoon ground red pepper
1/4 cup chilled butter -- or stick mararine, cut into
1 cup lowfat buttermilk
cooking spray
Combine boiling water and sun-dried tomatoes in a bowl; let stand for
15 minutes. Drain and chop.
Preheat oven to 425F.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine all-purpose flour and next 7 ingredients (all-purpose flour
through pepper) in a bowl; cut in butter with a pastry blender or 2
knives until mixture resembles coarse meal. (Flour mixture and butter
can also be combined in a food processor; pulse until mixture
resembles coarse meal.) Add tomatoes and buttermilk; stir just until moist.
Turn dough out onto a heavily floured surface; knead lightly 5 times.
Roll dough to a 1/2" thickness; cut with a 2 1/2" biscuit cutter.
Place on a baking sheet coated with cooking spray. Bake at 425F for
15 minutes or until golden.
Yield: 1 dozen
Serving size: 1 biscuit
Source:
"myrecipes.com"
S(Internet address):
"http://www.myrecipes.com/recipe/sun-dried-tomato-semolina-biscuits-10000000226163/";
Copyright:
"Cooking Light , Nov 2000"
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Per Serving (excluding unknown items): 136 Calories; 4g Fat (28.4%
calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber;
11mg Cholesterol; 404mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.