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