Recipe - Baking Mix And Uses From Vegetarian Times Pt 2

See part 1

Preheat oven to 425 degrees. In medium bowl, combine baking mix and milk;
stir until blended. Turn dough out onto lightly floured surface and knead
briefly (about 10 times). With lightly floured rolling pin, roll dough out
to 1/2inch thickness. Using 2 1/2inch round biscuit or cookie cutter, cut
out dough. Place biscuits about 2inches apart on ungreased cookie sheet.
Bake until golden about 10 minutes. Serve warm. Makes 6 biscuits.

Note: These biscuits can be served as a side dish or quick snack. They are
also great split and filled with savory ingredients for sandwiches or with
cut or sliced up , seasonal fruit for dessert.

PER BISCUIT: 145CAL.; 4G PROT.; 4G TOTAL FAT (1G SAT. FAT); 23G CARB.; 3MG
CHOL.; 163MG SOD.; 1G FIBER. LACTO

Abstract: The magazine staff took a traditional Bisquickstyle baking mix
and modified it to include whole grains and less salt. The new recipe can
be used to make muffins, pancakes and bread.

For moistness, we used light stick margarine, whic also helps to reduce the
fat content. A vegan variation is as follows: Prepare the mix using vegan
margarine and omit the powdered milk. When you're ready to prepare
biscuits, pancakes, etc., add One half cup water, soy or rice milk for every 2
cups of mix.

The staff found that the baking mix made great biscuits, pancakes and
muffins. With the use of leftover vegetables, fruit, spices, nuts, cheeses
and herbs, the possible variations on these themes are endless.

Source: Vegetarian Times, Sep 1997 n241 p32(2). Author: Nancy Berkoff

Retrieved from library electronic database, edited and MCBusted by
adamsfmle@sprintmail.com; posted lu 3/2/98.

Recipe by: Vegetarian Times Magazine, 9/97

Posted to recipeludigest by Badams adamsfmle@sprintmail.com on Mar 02,
1998