1 1/2 cup all-purpose flour
1/2 cup whole wheat flour
4 tsp baking powder
1 tbsp granulated sugar
1/2 tsp salt
1/3 cup butter or soft margarine
1 cup cooked kidney beans wt / red
2/3 cup 2% milk
A Recipe for
Bean Biscuits
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
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Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
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This Recipe for Bean Biscuits is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Bean Biscuits from the recipe cookbook of Recipes-to-go (Bread)
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| Unknown |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
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Revised after testing Feb 94. Used 1 1/2 cup flour NOT 2 1/2 cups as
printed in the book. The 1 cup beans probably replaced 1 cup flour
in the original recipe.
Stir dry ingredients together in a mixing bowl. Cut in butter until
mixture resembles crumbs.
In food processor or blender, puree 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 F for 12 to 15 minutes or until golden brown.
1 biscuit - 162 calories, 1 1/2 starch, 1 fats & oils exchange 4 grams
total fat, .8 grams saturated fat, 0 cholesterol, 5 grams protein, 26
grams carbohydrate,
169 mg sodium, 204 mg potassium.
Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared and
tested by Elizabeth Rodier Feb 94
Serves: 16
Bean Biscuits Recipe brought to you by Recipes To-Go