A delicious alternative to the basic biscuit.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet or frying pan, melt butter over medium heat. Add bell pepper and saute until tender. Remove from heat and set aside.
In a large mixing bowl, stir together flour, baking powder, salt, oil and milk. Dough should be slightly sticky. Add sauteed peppers, corn and cheese. Drop spoonfuls of batter onto lightly greased cookie sheets.
Bake for 10 to 12 minutes, until golden.
Per Serving: 211 calories; protein 6.4g; carbohydrates 18.9g; fat 12.3g; cholesterol 18.5mg; sodium 409.2mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.