Herb and Onion Wheat Biscuits

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3.8 of 5 (17)
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Nutritional Info
  • Amount Per Serving
  • Calories: 151.4
  • Total Fat: 5.9 g
  • Cholesterol: 15.0 mg
  • Sodium: 264.1 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.7 g

View full nutritional breakdown of Herb and Onion Wheat Biscuits calories by ingredient
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Introduction

The onion is puréed 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 325º oven for 10 to 12 minutes or until thoroughly heated. The onion is puréed 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 325º oven for 10 to 12 minutes or until thoroughly heated.

Ingredients

    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

Directions

Preheat oven to 425°.

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.

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° for 12 minutes or until golden.

Yield: 10 servings (serving size: 1 biscuit)

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Recipe Copyright © Cooking Light Magazine


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  • Incredible!
    9 of 9 people found this review helpful
    Great flavor and texture in a healthy biscuit! Save them of a day or two in the fridge, microwave for 10 seconds and eat with scrambled eggs for breakfast. Yum! - 3/5/07

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  • Very Good
    4 of 4 people found this review helpful
    Ummm, Good! Instead of the butter, I put 2 Tbsp. olive oil in the blender with milk and onion. I can think of several different herbs to use to go with different entrees. - 5/23/10

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  • Incredible!
    4 of 4 people found this review helpful
    These were super delicious! I actually used chives instead of basil because, for some reason, I love the way onion and chive taste together. And they came out great! - 3/29/09

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  • Good
    3 of 3 people found this review helpful
    Mine needed more milk because they were too dry as written. However, they tasted very good and each biscuit was a significant size for one serving. - 6/8/10

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  • Good
    3 of 3 people found this review helpful
    I would use half the onion next time, but definitely make again. - 5/23/10

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