- 1 ¾ (425 mL) cups all-purpose flour
- 1 Tbsp (15 mL) baking powder
- 1 Tbsp (15 mL) white sugar
- Dash salt
- ¼ cup (60 mL) soft margarine, unsalted
- 2/3 cup (150 mL) lentil purée
- 2/3 cup (150 mL) 1% milk
Preheat oven to 425˚F (220˚C).
In a bowl, combine flour, baking powder, sugar and salt.
Cut margarine into mixture and add lentil purée (still cutting) until it resembles coarse oatmeal.
Add milk and fold into flour mixture until ingredients are just incorporated.
Turn out dough onto a lightly-floured surface and pat down to 1½-2 inches thick. Cut out biscuits with a 2-inch (5 cm) cookie cutter. Dust cookie cutter with flour to help prevent dough from sticking.
Place biscuits on baking sheet at least 1-inch (2.5 cm) apart.
Bake for 14-16 minutes, or until golden. Serve immediately!
Makes 12-16 biscuits.
Recipe courtesy of Canadian Lentils.
