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Hearty Multigrain Biscuits

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By Betty Crocker Kitchens
Updated Aug 12, 2010
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Enjoy these hearty multigrain biscuits brushed with milk that are ready in just 25 minutes.

Hearty Multigrain Biscuits

  • Prep Time 10 min
  • Total 25 min
  • Servings 10
  • Ingredients 8
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Ingredients

  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/2 cup quick-cooking or old-fashioned oats
  • About 3/4 cup fat-free (skim) milk

Instructions

  • Step 
    1
    Heat oven to 450°. Mix flours, cornmeal, baking powder and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in oats. Stir in just enough milk so dough leaves side of bowl and forms a ball.
  • Step 
    2
    Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Brush with milk and sprinkle with oats if desired.
  • Step 
    3
    Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition

150 Calories
6g Total Fat
4g Protein
21g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Biscuit
Calories
150
Total Fat
6g
Saturated Fat
1g
Cholesterol
0mg
Sodium
270mg
Total Carbohydrate
21g
Dietary Fiber
2g
Protein
4g
% Daily Value*:
Exchanges:
1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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