Carolyn Shaw 6-95
Fast & Healthy 9/92
1 pk Fast-acting yeast
2 tb Warm water
2 1/2 c Flour
4 ts Sugar
1 1/2 ts Baking powder
1 ts Dried Italian seasoning*
1/2 ts Baking soda
1/2 ts Salt
1/4 c Oil
3/4 c To 1 buttermilk**
*To substitute for Italian seasoning, use 1/2 teaspoon marjoram
leaves and 1/4 teaspoon each dried thyme leaves and dried basil
leaves.
**To substitute for buttermilk, use 1 tablespoon vinegar or lemon
juice and milk to make 1 cup.
Heat oven to 400F. Grease cookie sheet. Mix yeast and warm water; set
aside. Lightly spoon flour into measuring cup; level off. Combine
flour, sugar, baking powder, Italian seasoning, baking soda and salt.
With fork, mix in oil until mixture resembles coarse crumbs. Stir in
reserved yeast mixture and enough buttermilk to form a soft dough.
Shape dough into a ball; place on floured board. Roll out to 1″
thickness and cut with a 2″ floured cutter. Place on greased cookie
sheet and bake 10-15 minutes or until light golden brown.
Per biscuit: 130 calories, 3 g protein, 19 g carbohydrate, 1 g fiber,
4 g fat (27%), 1 mg cholesterol, 170 mg sodium, 60 mg potassium, 1
starch and 1 fat exchange.
Yields
14 servings