I completely missed December for Cookbook Countdown. Between bronchitis, sinusitis, and bursitis {I was really tired of the suffix “itis“.} I didn’t get a chance to do much of anything. I even had my cookbook picked out with recipes. Ah, well – there’s always NEXT December! But you can check out what all the others made in December -> December Cookbook Countdown.
So, let’s start the New Year off right. With a cookbook that should NOT have been sitting on the shelf without use for the last year. Low-Fat, Low-Cholesterol Cookbook from the American Heart Association. There aren’t any exciting recipes in this book but there are lots that have been trimmed down. So I thought I would try some.
How about some Buttermilk Biscuits to begin with?
If you notice, they don’t LOOK any different than regular buttery biscuits. But they taste (almost) as good. If you HAVE to have biscuits, these might be the ones.
- Veggie Oil Spray
1 cup AP flour
2 tsp baking powder
1 tsp sugar
1/8 tsp baking soda
1/8 tsp salt
1 Tbl acceptable stick margarine cut in small pieces {I used
Smart Balance}
1/3 cup low-fat buttermilk
1/4 cup fat-free plain yoghurt. {I used Greek}
Preheat the oven to 425F.
In a food processor mix together the flour baking powder, sugar, soda, and salt in a medium bowl.
Add in the margarin until small pieces form. Add in the buttermilk and yoghurtand mix until just moistened.
Turn the dough out onto a floured board, sprinkle with flour, and knead into a disk. {I needed to add a little more flour as the dough was rather wet.}
Using a rolling pin, or your hands, flatten the dough until it is a bout 1/2 inch thick. Cut out biscuits using a 2 1/2 inch or 2″ cutter.
Bake for 10 to 12 minutes or until nice and golden-brown.
81 calories each. 1 mg cholesterol. Fat 1.5 gm
Low-Fat, Low-Cholesterol Cookbook page 272
I’m linking this post with Cookbook Countdown 13 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).
Tea and Scones 