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Baked Biscuits Servings: 15 biscuits INGREDIENTS 1 3/4 cup (425 mL) all purpose flour 1 Tbsp (15 mL) baking powder 1 Tbsp (15 mL) granulated sugar Dash salt 1/4 cup (60 mL) unsalted margarine 2/3 cup (150 mL) lentil puree (see Tips) 2/3 cup (150 mL) 1% milk DIRECTIONS 1. Preheat oven to 425ºF (220ºC). 2. In a medium sized bowl, combine flour, baking powder, sugar and salt. 3. Cut margarine into mixture and add lentil puree (still cutting) until it resembles coarse oatmeal. 4. Add milk and fold into flour mixture until ingredients are just incorporated. 5. Turn out dough onto a lightly floured surface and pat down to 1 1/2 - 2 inches thick. Cut out biscuits with a 2-inch (5 cm) cookie cutter. Dust cookie cutter with flour to help prevent dough from sticking. 6. Place biscuits on baking sheet at least 1-inch (2.5 cm) apart. 7. Bake for 14-16 minutes, or until golden. Serve immediately! NUTRIENTS Per Serving (1 biscuit) 103 Calories, 4 g Fat, 1 g Saturated Fat, 1 mg Cholesterol, 15 g Carbohydrates, 1 g Fibre, 2 g Sugar, 3 g Protein, 78 mg Sodium, 78 mg Potassium, 71 mcg Folate, 46 mg Calcium, 1 mg Iron TIPS • To make lentil puree: Drain and rinse a 14 oz (398 mL) can of lentils. Place lentils in a food processor and add 1/4 cup (60 mL) water. Blend until smooth and the consistency of canned pumpkin. If needed, add 1 additional Tbsp (15 mL) water at a time. Measure out what you need and then freeze any leftover puree in a freezer bag or airtight container. Add to soups, hummus, chili or pasta sauce for a nutrition boost! • A light, delicious biscuit to serve for breakfast or with soup! Lentils are grown in Zone 1 and 2. To find out more information, flip to page 34. 27 | Cooking with Pulses | Baking & Desserts

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