Basic Biscuit Crust
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
whole-wheat pastry flour
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | tablespoon |
margarine
or safflower |
*
|
| ¾ | cup |
soy milk
|
|
| 2 | teaspoons |
honey
or maple syrup |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
whole-wheat pastry flour
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 15 | ml |
margarine
or safflower |
*
|
| 177 | ml |
soy milk
|
|
| 1E+1 | ml |
honey
or maple syrup |
|
Directions
Sift flour, salt if desired, baking powder, and baking soda into a large bowl.
Using a pastry blender or fork, cut the margarine into the flour mixture until it resembles coarse meal.
In a measruing cup, combine soy milk and honey or syrup.
Add the liquid mixture to the flour mixture, stirring with a fork to form a stiff dough.
Add more buttermilk if dough is too dry.
Knead lightly in bowl, about 3 to 5 minutes, until the dough is no longer sticky.
Then turn out onto lightly floured surface.
Roll out into desired shape.
Makes enough crust to cover a 9- by 12-inch baking pan.
