Ever since I was a kid, I always enjoyed breakfast on Christmas day. Something about it always gave me a warm feeling in my chest. Biscuits are a big part of breakfast and I would put them right up there with toast. But, who just wants regular biscuits? It is a special day and for that reason special biscuits must be made for breakfast. So, try out this tasty recipe.
Be sure to balance your breakfast.
Prep Time: 25 minutes
Baking Time: 8-10 minutes
Yield: 9 or 10 biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon Splenda® Sugar
Blend or 2 teaspoons
1 teaspoon very finely
chopped fresh rosemary
or 1½ teaspoons very
finely chopped fresh basil
¼ teaspoon cream of tartar
1⁄8 teaspoon salt
½ cup trans-fat-free 67%
vegetable oil butter spread, chilled
1⁄3 cup fat-free half-and-half
1 teaspoon grated orange peel
1⁄3 cup fresh orange juice
1. Preheat oven to 425° F. Stir together flour, baking powder, sugar blend, rosemary, cream of tartar and salt in large bowl. Cut chilled butter spread into flour mixture using pastry blender to make fine crumbs.
2. Combine half-and-half and orange peel and juice. Make a well in center of flour mixture; add half-and-half mixture. Stir with a fork until just moistened. Turn dough out onto lightly floured surface; knead 10 to 12 times or until dough is nearly smooth.
3. Pat or lightly roll dough to ½-inch thickness. Cut into biscuits using a floured 2½-inch-round biscuit cutter. Place biscuits 1½ inches apart on ungreased
baking sheet. Bake in preheated oven for 8 to 10 minutes or until very lightly golden. Remove from baking sheet; serve warm.
|Per Serving (1 biscuit):
calories: 190; 80 calories from fat
total fat: 8 g; 2.5 g saturated fat, 0 g trans fat
cholesterol: 0 mg; sodium: 300 mg
total carbohydrates: 24 g; fiber: 1 g; sugars: 3 g
protein: 3 g; vitamins: vitamin A (10% DV), vitamin C
(8% DV); minerals: calcium (4% DV), iron (8% DV)
exchanges: 1.5 starch, 1.5 fat