Makes 8-10 / This country staple is easy to prepare and makes a perfect side to soup.
Recipe Ingredient Details:
2/3 cup dairy-free milk
2 teaspoons fresh lemon juice
3 tablespoons canola or corn oil
1 tablespoon apple juice concentrate
1 1/2 cups whole-wheat pastry flour
1/2 cup cornmeal
2 teaspoons aluminum-free baking powder
1/2 teaspoon salt
Preheat oven to 400º. Pour milk into a small glass; stir in lemon juice. Let sit at room temperature for 10 minutes to sour.
In a small bowl, beat together oil and apple juice concentrate. In a medium bowl, combine flour, baking powder, and salt. Pour oil mixture into flour mixture and cut it in with a pastry blender until mixture resembles fine crumbs.
Using a fork, stir in enough of reserved soured milk so the dough leaves the sides of the bowl and rounds up into a ball. (Too much milk makes the dough sticky; not enough makes it dry.) Turn dough onto a lightly floured surface and knead gently for about 30 seconds. Smooth into a ball. Roll or pat dough into a 1/2-inch thick circle and cut with a floured 2 1/2-inch biscuit cutter. Place biscuits on a dry baking sheet, 1 inch apart for crusty sides or touching for softer sides.
Bake on center rack for 10-12 minutes, or until golden brown. Transfer to cooling rack. Serve warm.
Recipe Additional Notes:
Nutrition Facts Per Serving:Calories: 167 calories,% fat calories: 33,Fat: 6g,Saturated Fat: 0g,Cholesterol: 0mg,Carbohydrate: 24g,Protein: 4g,Fiber: 4g,Sodium: 221mg
Mon, 2012-08-13 23:16