Serves: 10
Total Calories: 162

1/4 cup shortening
2 cups all-purpose or whole wheat flour
2 tablespoons chopped fresh or 2 tsp dried basil leaves
1 tablespoon sugar, if desired
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon cracked black pepper
3/4 cup milk, approximately

Heat oven to 450°. Cut shortening into remaining ingredients except milk in medium bowl with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball. (Too much milk will make dough sticky not enough will make biscuits dry.) Turn dough onto lightly floured surface. Knead lightly 20 to 25 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching for soft sides. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
1 biscuit: Calories 145 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 2mg Sodium 390mg Carbohydrate 21g (Dietary Fiber 1g) Protein 3g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 162
Calories from Fat: 47

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