Spiced Biscuits Recipe
Spiced Biscuits Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
From Mechanicsville, Maryland, Elaine Green shares the recipe for mildly spiced biscuits that taste best served warm. They rely on convenient baking mix and orange yogurt, so they're virtually fuss-free.
Recommended: Biscuits
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups reduced-fat biscuit/baking mix
  • 3 tablespoons sugar
  • 1/2 teaspoon ground ginger
  • 2 tablespoons cold margarine
  • 1 carton (6 ounces) reduced-fat orange yogurt
  • 1/4 cup plus 1 tablespoon egg substitute, divided

Directions

In a bowl, combine the biscuit mix, sugar and ginger. Cut in margarine until the mixture resembles coarse crumbs. With a fork, stir in yogurt and 1/4 cup egg substitute until mixture forms a ball. Turn onto a floured surface; knead 5-6 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. Brush tops with remaining egg substitute. Bake at 425° for 14-16 minutes or until golden brown. Yield: 16 biscuits.
Originally published as Ginger Biscuits in Quick Cooking September/October 2000, p38

Nutritional Facts

1 each: 123 calories, 3g fat (0 saturated fat), 1mg cholesterol, 289mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 3 cups reduced-fat biscuit/baking mix
  • 3 tablespoons sugar
  • 1/2 teaspoon ground ginger
  • 2 tablespoons cold margarine
  • 1 carton (6 ounces) reduced-fat orange yogurt
  • 1/4 cup plus 1 tablespoon egg substitute, divided
  1. In a bowl, combine the biscuit mix, sugar and ginger. Cut in margarine until the mixture resembles coarse crumbs. With a fork, stir in yogurt and 1/4 cup egg substitute until mixture forms a ball. Turn onto a floured surface; knead 5-6 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. Brush tops with remaining egg substitute. Bake at 425° for 14-16 minutes or until golden brown. Yield: 16 biscuits.
Originally published as Ginger Biscuits in Quick Cooking September/October 2000, p38

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