Cheddar-Oat Griddle Biscuits

• 1 cup whole wheat pastry flour
• 1 cup rolled oats
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons nonhydrogenated margarine, softened
• 1 cup grated cheddar-style nondairy cheese
• 1/4 cup rice milk, or as needed

1. Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
2. Work the margarine into the flour mixture with the tines of a fork or a pastry blender until the mixture resembles coarse crumbs.
3. Stir in the cheese, then add enough rice milk to hold the mixture together as a firm dough, working it together with your hands.
4. Turn out onto a well-floured board and roll the dough out to a 1/4-inch thickness.
5. Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass.
6. Gather up leftover dough, roll out, and cut until all the dough has been used up.
7. Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
8. Cook the biscuits on both sides over medium heat until golden brown.
9. Cool on a plate, then transfer to an airtight container when cooled to room temperature.
10. Per biscuit:
11. Calories: 68
12. Total fat: 4g
13. Protein: 2g
14. Fiber: 2g
15. Carbohydrate: 8g
16. Cholesterol: 0mg
17. Sodium: 190mg

whole wheat pastry flour, rolled oats, salt, baking powder, nonhydrogenated margarine, nondairy cheese, rice milk

Taken from www.epicurious.com/recipes/food/views/cheddar-oat-griddle-biscuits-379002 (may not work)