Cookbook:Herb Biscuits

Herb Biscuits
Category	Biscuit recipes
Servings	8
Time	25 minutes
Difficulty

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NUTRITION FACTS
Serving Size:
Servings Per Recipe:
Amount per serving
Calories
Calories from fat
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrates
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron

Ingredients

Ingredient	Volume	Weight	Baker's % (optional)
All-purpose flour	¾ cup	94 g	51%
Whole wheat flour	¾ cup	90 g	49%
Baking powder	1 tablespoon	13.8 g	7.51%
Salt	¼ teaspoon	1.5 g	0.82%
Dried marjoram	½ teaspoon	0.3 g	0.16%
Dill weed	½ teaspoon	0.5 g	0.27%
Dried thyme	¼ teaspoon	0.35 g	0.19%
Garlic powder	⅛ teaspoon	0.39 g	0.21%
Margarine	3 tablespoons	42 g	22.86%
Skim milk	½ cup plus 2 tablespoons	153 g	83.33%
Total	-	396 g	215.35%

Procedure

1. Preheat oven to 450 °F. Have an ungreased baking sheet ready.
2. In a large bowl, combine both flours, baking powder, salt, and spices. Mix well.
3. Add margarine, and mix with a fork or pastry blender until mixture resembles coarse crumbs.
4. Add milk. Stir until dry ingredients are moistened.
5. Place dough on a floured surface and knead a few times just until dough holds together in a ball. Add a small amount of flour if dough is sticky.
6. Roll dough or press with your hands to ½-inch thickness. Using a 3-inch biscuit cutter or a glass, cut out 8 biscuits. Scraps can be put together and rolled again.
7. Place biscuits on baking sheet. Bake 10 minutes, or until lightly browned.
8. Remove to a wire rack. Serve hot.