1/4
cup shortening
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cooked bulgur
OR
1/2 cup cooked brown rice
2/3 cup skim milk (about)
-
Heat oven to 450º.
-
Cut
shortening into flours, baking powder
and salt with pastry blender or 2 knives
in large bowl until mixture resembles
fine crumbs.
-
Stir
in bulgur.
-
Stir
in just enough milk so dough leaves side
of bowl and forms a ball.
-
Turn
dough onto lightly floured surface; gently
roll in flour to coat.
-
Knead lightly 10 times. Roll or pat 1/2
inch thick.
-
Cut
with floured 2 1/2-inch biscuit cutter.
Place about 1 inch apart on ungreased
cookie sheet.
-
Bake
12 to 14 minutes or until golden brown.
Immediately remove from cookie sheet.
