Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Tuesday, January 29, 2013

Rosemary Berry Biscuits

These biscuits take less than 30 minutes to make and are a great addition to dinner. I served them with White Chicken Chili; they'd also be great alongside a big salad, or with a veggie egg white omelette. 

The Nutrition Rundown: At 200 calories each and made with real butter, these biscuits are a delicious, hearty starch, best served alongside a vegetable-rich, low-fat dish for nutritional balance. 

Rosemary Berry Biscuits
Makes 10 Biscuits
Adapted from KitchenAid Baking Basics
2 cups whole wheat flour
2 Tbs sugar
4 tsp baking powder
½ tsp salt
1 Tbs chopped fresh rosemary
½ cup unsalted butter, cold and cut into pieces
1 cup skim milk
½ cup dried mixed berries, chopped

  1.   Preheat oven to 425 degrees.
  2. In bowl of electric standing mixer with paddle attachment, combine flour, sugar, baking powder, salt and rosemary. With mixer on low, cut in butter until mixture resembles coarse crumbs.
  3. Stir in ¾ cup of the milk. Add remaining ¼ cup as needed to form sticky batter. Stir in dried berries.
  4.  Move dough onto lightly floured surface. Pat into 1” thickness. Cut into circles using biscuit cutter (or the top of a glass).
  5. Place biscuits 1” apart on ungreased baking sheet. Bake until golden brown, ~15 minutes. Cool on wire rack.

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