I was having a down day today. Not that I was feeling down, just not interested in doing anything but watching movies. I wanted to make something for dinner that was so simple I wouldn’t have to think about it. Potato Leek Soup was the answer to that. I have had this recipe for biscuits waiting in the wings for a while now so when dinner was ready, I whipped ’em up and threw them in the oven. It was then that I discovered the potato leek soup wasn’t quite ready. I can’t even tell you how hard it was to not eat every single biscuit while waiting for the potatoes to cook. They’re SO good. And simple. And … good. Hunny! Pass another biscuit will ya?
INGREDIENTS
2 cups All Purpose flour – Gluten Free or Wheat
1/3 cup + 1 tbsp Butter or Dairy Free alternative – Softened but not melted
2 1/2 tsp Baking Powder
1 Egg or 1 tsp Ener-G Egg Replacer
3/4 cup Milk – Skim or Dairy Free Milk
METHOD
-Preheat oven to 400° Fahrenheit.
-Combine first four ingredients in a bowl. Using a pastry cutter or a fork, combine the flour, butter, baking powder and egg until the butter is well combined but still a bit crumbly.
-Pour in the milk and mix thoroughly. Mine didn’t blend into a dough ball but it was more like a thick pancake mix.
-Spoon onto a baking sheet – about 2 tbsp per biscuit and bake for 10 minutes. Serve with butter and soup.
NUTRITIONAL INFO
Makes 17 – 1 biscuit per serving
Weight Watchers points per serving – 3
Calories – 92.7
Fat – 5g
Fibre – 1.4g
Sodium – 111.4mg
Carbohydrates – 11.1g
Protein – 2.1g
alimentarykitchen 
Delicious! And super easy and quick!!