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Categories:
pastry whole rye flour whole wheat flour buttermilk baking powder salt light margarine vanilla water filling cream cheese light margarine
Viewed: 49 - Published at: 8 years agoIngredients
- Pastry
- 1/2 cup whole rye flour
- 1/2 cup whole wheat flour
- 2 tablespoons dry non-fat buttermilk (I used saco cultured blend)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons light margarine
- 1/2 tablespoon Sweet 'n Low (to desired sweetness)
- 1/4 teaspoon vanilla
- 1/4 cup water (add 1 teaspoon afterwards)
- Filling
- 2 ounces fat free cream cheese
- 1/2 teaspoon light margarine
- 1/4 teaspoon Sweet 'n Low (or to desired sweetness)
Method
- Pre-heat oven to 425°F.
- Lightly grease baking sheet.
- Mix dry ingredients.
- Cut in the margarine until pieces not larger than peas. (I used 2 knifes and slice back and forth.).
- Add 1/4 cups water slowly, gently fluff stir with a fork. And then add water 1 teaspoon at a time until no more dry ingredients remain.
- In heaping tablespoon fulls (1/3 cup?) shape into 6 roughly 3 inch wide 1/2 inch thick biscuits onto baking sheet with slight indentation in middle.
- Bake for 5 minutes.
- Meanwhile mix the filling.
- Divide the filling among pastries.
- Bake another 5 minutes.
- Enjoy :).
