Ingredients
- 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)
Directions
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.