2 c Flour*
2 tb Baking powder
3/4 ts Salt
1/2 c Apple sauce
1/2 To 2/3 cup
Cold low-fat buttermilk,
Skim milk or milk
Substitute
In a larger bowl, sift together the flour, baking powder and salt. Sprinkle
the applesauce over the flour, and cut in with a pastry blender until it is
in bits the size of split peas. The texture should be somewhat course.
Sprinkle 1/2 cup cold milk over the flour and applesauce, and stir it in
quickly with a fork. Add only as much of the milk as is necessary to make
the dough hold together.
Gather the dough up into a ball, working it together with your hands very
briefly, and then roll it out 1/2 inch thick on a floured board. Cut out
small rounds (about 2 1/2″ to 3″ in diameter) and place them on a cookie
sheet spritzed with Pam. If you aren’t going to put them in the oven
immediately, chill them in the refrigerator until ready to bake.
Bake the biscuits in a preheated oven at 450 degrees for 10 to 12 minutes,
or until puffed and lightly browned on top.
Makes about 15 – 20 biscuits.
* preferably, use white pastry flour. All-purpose flour or whole-wheat
pastry flour can be used, but the biscuits will be denser and less fluffy.
Gravy recipe follows.
Yields
1 Servings
