2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons vegetable shortening
1 cup low fat buttermilk
1. Preheat oven to 425 F. and spray a baking sheet lightly with cooking spray. Sift together flour, baking powder and salt and set aside.
2. Mix flour together with baking powder, baking soda, salt and sugar and sift into a medium size bowl.
3. Using a pastry cutter or wire whisk, cut shortening into flour until the mixture becomes the consistency of fine crumbs. Pour buttermilk into dry ingredients all at ounce and mix together with a fork. As soon as mixture holds together, turn out onto a floured work surface and knead lightly.
4. Roll dough gently out into a ½ -inch thickness and cut into 2 ½-inch rounds with a floured cutter.
5. For crustier biscuits, place rounds about 1-inch apart on baking sheet. For softer sides, place biscuits touching or ¼ -inch apart. Dust tops lightly with flour and bake for 10 to 12 minutes until golden brown.
Yield 14 servings at approximately 90 calories; 2.2 gram total fat; .05 saturated fat;
0 cholesterol; 15.5 grams carbohydrate; 0 dietary fiber; 2.4 grams protein; 192 milligrams sodium.
1 cup nonfat evaporated skim milk
1/2 cup flour
2 cups nonfat skim milk
1/2 lb. 93 to 98% fat free turkey or turkey and pork breakfast sausage, cooked and drained of any excess grease using paper towels if necessary
1 1/2 teaspoons chicken or pork soup base
fresh ground pepper to taste
1 tablespoon Molly McButter or similar butter seasoning – optional
1. Pour evaporated skim milk into a medium, heavy-bottomed saucepan. Adding about a third of the flour at a time, whisk briskly into milk until blended. Whisk remaining 2 cups fresh skim milk into the evaporated skim milk and flour mixture or “slurry”.
2. Bring mixture to gentle boil over medium heat; whisking constantly continue to cook 10 minutes or until gravy thickens. Reduce heat to medium-low and stir in soup base, pepper, butter flavoring and sausage.
3. Simmer for 5 minutes until sausage is heated through stirring often. Adjust seasonings and serve over fresh baked biscuits or set aside; covering surface of gravy with plastic wrap or wax paper to prevent a skin from forming. Reheat over medium heat stirring often,
Yield: 4 cups or 8 ½ – cup servings at approximately 122 calories; 2.3 gram total fat; 0.6 gram saturated fat; 22 milligrams cholesterol; 13 grams carbohydrate; 0 dietary fiber 11.3 grams protein; 435 milligrams sodium.
Pan Fried Potatoes O’Brian
4 medium (2 lb.) unpeeled and cooked potatoes, cut into 1/8″ slices
1 small onion, thinly sliced
1 green pepper, thinly sliced or chopped
1 red pepper, thinly sliced or chopped
1 large clove fresh garlic, pressed or minced
1 teaspoon garlic powder
1/2 teaspoon salt
fresh ground pepper
1. Lightly spray a large non-stick or stick-resistant skillet with cooking spray and preheat on medium for 2 to 3 minutes. Add garlic and potatoes to pan.
2. Sprinkle half of garlic powder, salt and pepper over potatoes and brown on one side for about 5 minutes. Turn potatoes over, add onions and peppers with the remaining garlic powder, salt and pepper. Continue to fry potatoes until lightly browned on all sides and onions and peppers are tender. Remove from heat, adjust seasoning if necessary and serve.