Preparation:
* preferably, use white pastry flour. All-purpose flour or whole-wheat pastry flour can be used, but the biscuits will be denser and less fluffy.
In a larger bowl, sift together the flour, baking powder and salt. Sprinkle the applesauce over the flour, and cut in with a pastry blender
until it is in bits the size of split peas. The texture should be somewhat course.
Sprinkle 1/2 cup cold milk over the flour and applesauce, and stir it in
quickly with a fork. Add only as much of the milk as is necessary to make the dough hold together.
Gather the dough up into a ball, working it together with your hands very briefly, and then roll it out 1/2 inch thick on a floured board. Cut out
small rounds (about 2 1/2" to 3" in diameter) and place them on a cookie
sheet spritzed with Pam. If you aren't going to put them in the oven immediately, chill them in the refrigerator until ready to bake.
Bake the biscuits in a preheated oven at 450 degrees for 10 to 12 minutes, or until puffed and lightly browned on top.
Makes about 15 - 20 biscuit |
