When we recently hosted our son-in-law overnight I wanted a filling breakfast for him. He needed something hearty because he was headed to ref a lacrosse game. But I also wanted it to be lower in fat. I knew immediately what I would make – egg biscuits with my low-fat biscuit recipe.
I’ve been making these for years, and I’m always amazed at how good they are even with such a little bit of shortening. No one is the wiser because they’re so delicious.
Low Fat Baking Powder Biscuits
2 Cups flour
1 Tbl. baking powder
1/2 tsp cream of tartar
1/4 tsp salt
1/4 cup shortening
3/4 cup reduced fat milk
In a medium mixing bowl stir together flour, baking powder, cream of tartar, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Make a well in the center of the dry ingredients, then add milk all at once. Using a fork, stir just till dough clings together.
Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10 to 12 strokes. Pat or lightly roll the dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts. Place biscuits on an ungreased baking sheet.
Bake at 450 degrees for 10-12 minutes or until golden brown. Remove the biscuits from the baking sheet and serve warm. Makes 10 biscuits.
To make the egg sandwich, I beat the eggs, then cooked them in a skillet sprayed with cooking spray. I let the egg cook like I would an omelet, lifting the edges and letting the runny egg slip underneath. I cooked it until is was still a little wet on top. Then I cut it into the serving slices and laid it on the biscuit with Canadian bacon and a piece of cheddar cheese. I popped the biscuit in the oven just until the cheese melted a little. So good!
My son-in-law has “selective” tastebuds and he ate three biscuits – so I’m pretty sure he approved! This is a quick, hearty breakfast.
I hope you’ll give this a try!
RefreshHer 