Herb and Onion Wheat Biscuits

Yield: 10 servings (serving size: 1 biscuit)
Source: Cooking Light Website
CL Comments: The onion is pureed so that its flavor carries throughout the biscuits. You can make and freeze the biscuits up to a week ahead. When ready to serve, thaw, wrap in foil, and heat in a 325 degree oven for 10 to 12 minutes or until thoroughly heated.
Amy's Comments: The onion and the herb flavor are both very subtle and give these biscuits a great flavor. Mine were just not going to roll so I just did them as drop biscuits and cooked an extra 2 minutes. Delicious!


Cooking spray
1 cup chopped onion
3/4 cup fat-free milk
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup chilled butter, cut into small pieces


  1. Preheat oven to 425 degrees.
  2. Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add milk; process until smooth. Cool.
  3. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through basil) in a large bowl; cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add onion mixture; stir just until moist. Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425 degrees for 12 minutes or until golden.


Healthy Units: 2.5 per biscuit
CALORIES 119 (31% from fat); FAT 4.1g (sat 2.4g, mono 1.2g, poly 0.3g); PROTEIN 3.1g; CARB 17.9g; FIBER 1.3g; CHOL 11mg; IRON 1.1mg; SODIUM 227mg; CALC 73mg

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