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Soft sesame biscuits.

These tender, buttery little breads are a cross between drop biscuits and muffins. 1 cup whole-wheat flour 1 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sesame seed 1/3 cup (1/6 lb.) butter or margarine 1 cup buttermilk

In a large bowl, stir to mix whole-wheat and all-purpose flours, sugar, soda, salt, and 1 tablespoon of the sesame seed. With a pastry blender or your fingers, cut or rub in butter until it's the size of small peas. Add buttermilk and stir with a fork until ingredients are evenly moistened.

With oiled hands, shape dough into 12 equal balls. Space evenly on an oiled 12- by 15-inch baking sheet. Pat each ball to flatten to about 1 inch. Sprinkle biscuits evenly with the remaining sesame seed.

Bake biscuits in a 450degrees oven until deep golden brown, 12 to 14 minutes. Serve warm. Makes 12.

Per biscuit: 145 cal.; 3.4 g protein; 6.6 g fat (3.4 g sat.); 19 g carbo.; 187 mg sodium; 14 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Petersen, Chris
Publication:Sunset
Article Type:Column
Date:Jun 1, 1992
Words:179
Previous Article:Grilled peanut chicken.
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