Colostomy bags, the neighbor, and scratch biscuits

My neighbor, Whispering John, not be confused with Whispering Bob, was giving me the rundown on his car problems, the local water rate increase, and was getting ready to show me his idea for magnetizing his colostomy bag, when thankfully, the conversation veered off to biscuits. Scratch biscuits to be exact.

We both had been lamenting (aka whining) about our respective cholesterol levels and the impact it had on our eating habits. One negative impact was the infrequent consumption of scratch biscuits, as good ones contain lard or shortening.

Later, I wondered if a good scratch biscuit could be made without the fat. The wife and I use canola oil instead of Crisco in our cornbread and it tastes just fine. So, why not biscuits? Off to the Internet I went and found these bodacious recipes. But, none with canola oil. At my next stop, I did find biscuits that used canola in the ingredients, but these didn't really appeal.

I did eventually find a recipe for Fat-Free Biscuits. But, think about this, that phrase just doesn't part the lips easily, does it? Fat Free Biscuits... it's sounds bland or foreign or something.

Bon Apetit!

Fat-Free Biscuits

2 cups unbleached flour
1 t. baking soda
2 ½ t. cream of tartar
¾ cup non-fat plain yogurt
1/3 cup water or milk

Heat oven to 450 degrees. Mix together the dry ingredients in bowl. Cut in the yogurt until like coarse crumbs. Add water or milk all at once. Stir quickly with fork just until dough starts to stick together. Lay dough on lightly floured surface. (Dough will be soft). Knead gently 10 to 12 strokes. Roll or pat dough ½ inch thick. Dip biscuit cutter in flour; cut dough straight down. Bake on foiled baking sheet for 10 to 12 minutes.