2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons chilled margarine
1 teaspoon chilled margarine - cut into small pieces
3/4 cup 1% low-fat buttermilk
1 egg white lightly beaten
1 1/2 teaspoons turbinado or granulated sugar
1/2 cup reduced-calorie frozen whipped topping thawed
Fresh strawberries (optional)
Combine first 5 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add buttermilk; stir just until dry ingredients are moistened.
Turn dough out onto a heavily floured surface. Knead dough 5 or 6 times. Roll dough to 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place on a baking sheet, and brush with egg white; sprinkle with sugar.
Bake at 450 degrees for 12 minutes or until golden. Split biscuits; place bottom halves of biscuits on individual plates. Spoon 1/2 cup Strawberry Topping over each biscuit half; top with remaining half. Spoon 1 tablespoon whipped topping over each shortcake. Yield: 8 servings (serving size: 1 shortcake).
Serving Ideas: Garnish with fresh strawberries, if desired.
Per serving: 239 Calories; 10g Fat (37% calories from fat); 5g Protein; 33g Carbohydrate; 17mg Cholesterol; 289mg Sodium
Serving Size: 8
Preparation Time: 0:11