|Serving Size: 1 Biscuit (11 g) (mix only)|
|Servings Per Container: 12|
|Amount Per Serving||% DV *|
|Calories from Fat||4|
* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established.
Soy isolate, corn starch, dried egg whites, pasteurized sweet cream, unbleached white flour, calcium acid phosphate, bicarbonate of soda, vegetable fiber, skimmed milk solids, sea salt, sodium caseinate, lecithin, tocopherol.
Preheat oven to 425 degrees. You will need 3 eggs, 1 stick (1/2 cup) of butter, and 1 cup of water. Crack 3 eggs in a medium sized bowl. Mix with a fork until well blended and slightly frothy (approx.1 minute). Set aside. Empty one pack of dry biscuit mix into another medium sized mixing bowl. Set aside. In a medium sized sauce pan, place 1 cup water and 1 stick of butter (1/2 cup). Cook over high heat until water boils and butter melts. Turn heat to low. Add the pack of dry biscuit mix all at once and stir with a spoon until mixture "clumps" together and pulls away from the sides of the pan (about 30 seconds). Remove from heat and place mixture back into the mixing bowl. Add 1/3 of the egg mixture. Stir and continue adding egg mixture until mix is well blended. make twelve, 3 inch "rounds" that are (about 1/2 inch thick) on a cookie sheet, coated liberally with cooking spray (or greased). Drop large spoonfuls about 1/2 inch thick onto the cookie sheet, 2 inches apart. BAKE FOR 17-20 MINUTES UNTIL LIGHT GOLDEN BROWN. Variations: For meat and cheese biscuits, add 1/3 cup of bacon or ham bits or grated cheese. To make 20 (1/2 carb each) "toaster" rounds or sandwich bun halves, add 1 extra egg and an extra 6 tablespoons of water. Make 20, 3 inch rounds using two greased cookie sheets. Bake for 17-20 minutes until firm to the touch.
The nutrition facts above apply to the dry muffin mix only, not as prepared.