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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Whole-Wheat Biscuits with Bulgur and Citrus

Source: dLife

A delicious, high fiber breakfast biscuit.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	80.4

Total Carbs	13.5 g

Dietary Fiber	1.8 g

Sugars	3.4 g

Total Fat	2.2 g

Saturated Fat	0.3 g

Unsaturated Fat	0.6 g

Potassium	0.0 mg

Protein	2.5 g

Sodium	30.4 mg

Dietary Exchanges 2.2 Fat, 0.0 Fruits, 0.1 Milk, 0.1 Other Carbs, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.25
0 1/4 cup wheat, bulgur, dry 0.3333
0.3333 cup cold water 1.0
1 cup lowfat plain yogurt 2.0
2 tsp grated orange peel 1.0
1 tsp fresh lemon peel 2.0
2 tbsp canola oil 1.5
1 1/2 cup whole wheat flour 3.0
3 tbsp sugar 1.5
1 1/2 tsp low sodium baking powder 0.125
0.125 tsp salt

Directions

Combine bulgur and boiling water in large bowl. Cover and let stand for 15 minutes or until tender.
Preheat over to 375°. Line a cookie sheet with parchment paper, or lightly oil.
Thoroughly drain bulgur and return to bowl. Add yogurt, orange and lemon zest and oil and stir. Sift together flour, sugar, baking powder and salt over mixture and mix. Stir only until combined. Batter will be sticky.
Turn dough onto heavily floured surface. Flour dough and your hands and flatten until approximately 1/4" thick. Use more flour as needed to prevent dough from sticking.
With a 2 1/2" cookie or biscuit cutter, cut out biscuits and place on cookie sheet.
Bake 15-20 minutes, or until lightly browned. Serve hot.