ISO: sundried Toamato Semolina Biscuits

[kima]

I would be one happy Canadian if someone could post the recipe for this biscuits. They sound fantastic. Thankyou. Also I put ISO because that seems to be what everyone puts when they requst a recipe. What does it stand for???

[Nullsy]

iso stands for in search of and I did a quick search but didn't see the Sundried Tomato Semolina Biscuits. I do have the CL issue with the recipe but not on any software. Somebody can probably post it a lot quicker than I can type. I'll check later to see if you got it!

[Shirley Panek]

Here you go. Enjoy!

http://www.cookinglight.com/bbs/smile.gif
Shirley


* Exported from MasterCook *

Sun-dried Tomato Semolina Biscuits

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups boiling water
10 sun-dried tomatoes -- packed without oil
2 cups all-purpose flour
1/4 cup semolina flour -- or yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon dried basil
1/4 teaspoon ground red pepper
1/4 cup butter or margarine -- chilled, cut into small pieces
1 cup lowfat buttermilk
cooking spray

Combine boiling water and sun-dried tomatoes in a bowl; let stand for 15 minutes. Drain and chop.

Preheat oven to 425º.

Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 7 ingredients (all-purpose flour through pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. (Flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Add tomatoes and buttermilk; stir just until moist.

Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425º for 15 minutes or until golden.

Source:
"Cooking Light Magazine, November 2000, page 132"
Yield:
"1 dozen"

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Per serving: 139 Calories (kcal); 4g Total Fat; (27% calories from fat); 4g Protein; 22g Carbohydrate; 11mg Cholesterol; 343mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Serving size: 1 biscuit

Semolina is durum wheat that's more coarsely ground than all-purpose flour (it's also what most dried pasta is made from). It has the consistency of fine cornmeal, which will work as a substitute. This dough is sticky, bout don't add more flour; it'll make the biscuits less tender.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0