Instructions: * Preferably, use white pastry flour. All-purpose flour or whole-wheat pastry flour can be used, but the biscuits will be denser and less fluffy.

In a larger bowl, sift together the flour, baking powder and salt. Sprinkle the applesauce over the flour, and cut in with a pastry blender

until it is in bits the size of split peas. The texture should be somewhat course.

Sprinkle 1/2 cup cold milk over the flour and applesauce, and stir it in

quickly with a fork. Add only as much of the milk as is necessary to make the dough hold together.

Gather the dough up into a ball, working it together with your hands very briefly, and then roll it out 1/2 inch thick on a floured board. Cut out

small rounds (about 2 1/2" to 3" in diameter) and place them on a cookie

sheet spritzed with Pam. If you arent going to put them in the oven immediately, chill them in the refrigerator until ready to bake.

Bake the biscuits in a preheated oven at 450 degrees for 10 to 12 minutes, or until puffed and lightly browned on top.

Makes about 15 - 20 biscuits.

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