Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Orange | 1 medium (131g) | 62 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 1/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into cubes
- 1 cup skim milk
- Zest of 1/2 orange
- 1 teaspoon vanilla
- 1 pint strawberries, sliced
- 1 pint blueberries
- 3 tablespoons sugar
- =
Directions
Mix the berries and sugar together and let sit for about 4 hours. This helps make the berries juicy. To make biscuits: Pre-heat oven to 350 degrees. In a bowl, combine the flour, baking powder, baking soda and salt. Add the cold butter, then mix (preferably with a paddle attachment) until you have a cornmeal texture.
Add 3/4 cup of the milk, vanilla and orange zest and mix until completely combined. (To zest an orange, use a zester, paring knife or vegetable peeler to remove only the colored part of the skin.)
Roll out the dough (if desired, roll it out a second time) and cut into circles. Place on a baking sheet, brush the tops with remaining milk, and sprinkle with sugar. Bake for 10–15 minutes, until golden brown.
Assemble the dish:
Slice the biscuits in half and place on plates. Spoon some of the berry mixture on the bottom half and top with a dollop of fat-free whipped cream. Cover with the top half of the biscuit and add some more berries and whipped cream.