These are especially good with soups containing beets, cabbage, or strong greens.
Recipe information
Yield
makes 16 to 18
Ingredients
Preparation
Step 1
Combine the first 5 (dry) ingredients plus the optional caraway seeds in a mixing bowl and stir together. Make a well in the center and add the mashed potato, rice milk, and oil. Work together, first with a spoon and then with your hands, adding just enough rice milk to form a smooth, soft dough. Add just a bit more flour if the dough seems too sticky to handle.
Step 2
Divide the dough into 3 or 4 parts and roll each out to 1/4-inch thickness on a floured board. Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass. Knead together the leftover dough, roll out, and cut until all the dough has been used up.
Step 3
Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray. Cook each round over medium heat for 5 to 7 minutes on each side, or until golden. Serve warm.
Nutrition Information
Step 4
Per biscuit:
Step 5
Calories: 77
Step 6
Total fat: 3g
Step 7
Protein: 2g
Step 8
Fiber: 1g
Step 9
Carbohydrate: 11g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 160mg
