Serves: 10
Total Calories: 157

1/4 cup shortening
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cooked bulgur wheat or brown rice
2/3 cup skim milk, approximately

Heat oven to 450°. Cut shortening into flours, baking powder and salt with pastry blender or 2 knives in large bowl until mixture resembles fine crumbs. Stir in bulgur. Stir in just enough milk so dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface gently roll in flour to coat. Knead lightly
10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown. Immediately remove from cookie sheet.
1 biscuit: Calories 140 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 0mg Sodium 280mg Carbohydrate 21g (Dietary Fiber 2g) 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: 157
Calories from Fat: 47

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