Thursday, September 15, 2016

Omelet Biscuits






  • 1/3 C. shredded low fat sharp cheddar cheese
  • 3 T. margarine, made with canola oil
  • 1/2 C. chopped canadian bacon
  • 1/2 to 3/4 C. skim milk
  • 2 C. self rising flour
  • 1 egg, scrambled


How to Make It

  • Place the flour into a mixing bowl, add the margarine and using a pastry blender or fork cut the margarine into the flour.
  • Once combined, add in the canadian bacon, cheese and scrambled egg.
  • Slowly add in the milk, a little at a time, mixing with a fork.
  • Once the dough forms (do not get it too wet so it is not sticky), flour your hands and knead the dough just a little, not to over work.
  • With floured hands pinch off some of the dough and gently roll between your hands.
  • Place on a lightly sprayed (I used canola oil cooking spray) baking sheet and lightly press down.
  • Repeat with remaining dough.
  • Bake in a 425 degree oven for 12-14 minutes or until tops begin to lightly brown.
  • Brush with a little melted margarine if you desire .
  • 0 comments :

    Post a Comment