Wednesday, July 5, 2017

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
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