Orange-Rosemary Biscuits

Serve these savory biscuits warm with sugar-free orange marmalade, or with a few slices of shaved deli turkey, chicken breast or extra-lean ham tucked inside.
Prep Time: 25 minutes
Baking Time: 8-10 minutes
Yield: 9 or 10 biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon Splenda® Sugar Blend or 2 teaspoons granulated sugar
1 teaspoon very finely chopped fresh rosemary or 1½ teaspoons very finely chopped fresh basil
¼ teaspoon cream of tartar
18 teaspoon salt
½ cup trans-fat-free 67% vegetable oil butter spread, chilled
13 cup fat-free
1 teaspoon grated
orange peel
13 cup fresh orange juice


  1. Preheat oven to 425° F. Stir together flour, baking powder, sugar blend, rosemary, cream of tartar and salt in large bowl. Cut chilled butter spread into flour mixture using pastry blender to make fine crumbs.
  2. Combine half-and-half and orange peel and juice. Make a well in center of flour mixture; add half-and-half mixture. Stir with a fork until just moistened. Turn dough out onto lightly floured surface; knead 10 to 12 times or until dough is nearly smooth.
  3. Pat or lightly roll dough to ½-inch thickness. Cut into biscuits using a floured 2½-inch-round biscuit cutter. Place biscuits 1½ inches apart on ungreased baking sheet. Bake in preheated oven for 8 to 10 minutes or until very lightly golden. Remove from baking sheet; serve warm.

Per Serving (1 biscuit):
calories: 190; 80 calories from fat
total fat: 8 g; 2.5 g saturated fat, 0 g trans fat
cholesterol: 0 mg;
sodium: 300 mg
total carbohydrates: 24 g;
fiber: 1 g;
sugars: 3 g
protein: 3 g;
vitamins: vitamin A (10% DV), vitamin C (8% DV);
minerals: calcium (4% DV), iron (8% DV)
exchanges: 1.5 starch, 1.5 fat


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