Herb and Onion Wheat Biscuits

By Snoo

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.

serving size: 1 biscuit
Cal 119
Fat 4g
Protein 3g
Carb 18g
Fiber 1g
Sodium 277mg

Ingredients

• 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

Preparation

Step 1

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.