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You can easily replace half the fat in a standard biscuit recipe with a simple lentil puree. You’ll know they’re healthier but no one at your table will notice. They’ll be too busy chowing down the tasty biscuits!
4 cups (500 g) of all-purpose flour
2 tablespoons (30 mL) of baking powder
1 teaspoon (5 mL) of salt
½ cup (125 mL) of frozen butter, grated
1 ½ cups (375 mL) of any milk
1 cup (250 mL) of lentil puree
Recipe Note You may make your own lentil puree by simply pureeing four parts cooked lentils with one part water. It may also be stirred into any soup or stew. © Chef Michael Smith
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