Bean Biscuits
Yield
16 servingsPrep
30 minCook
15 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
butter
or margarine, softened |
|
| 1 | cup |
red kidney beans
cooked, white or red |
|
| ⅔ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
butter
or margarine, softened |
|
| 237 | ml |
red kidney beans
cooked, white or red |
|
| 158 | ml |
milk
|
|
Directions
Stir dry ingredients together in a mixing bowl. Cut in butter until mixture resembles crumbs.
In food processor or blender, purée beans with milk. OR mash beans and stir in milk. Stir into dry ingredients all at once to make light soft dough.
Turn out onto lightly floured board, sprinkle with flour and knead about 20 seconds.
Shape biscuits by rolling, patting and cutting or divide dough into 16 pieces and shape by hand.
Bake at 400℉ (200℃) for 12 to 15 minutes or until golden brown.
