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Whole-Wheat Biscuits with Bulgur and Citrus
Source: dLife

A delicious, high fiber breakfast biscuit.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Other Carbs , 1 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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0 1/4 cup  wheat, bulgur, dry
0.3333 cup  cold water
1 cup  lowfat plain yogurt
2 tsp  grated orange peel
1 tsp  fresh lemon peel
2 tbsp  canola oil
1 1/2 cup  whole wheat flour
3 tbsp  sugar
1 1/2 tsp  low sodium baking powder
0.125 tsp  salt
  1. Combine bulgur and boiling water in large bowl. Cover and let stand for 15 minutes or until tender.
  2. Preheat over to 375°. Line a cookie sheet with parchment paper, or lightly oil.
  3. 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.
  4. 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.
  5. With a 2 1/2" cookie or biscuit cutter, cut out biscuits and place on cookie sheet.
  6. Bake 15-20 minutes, or until lightly browned. Serve hot.

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