Princeton's Ask the Doctor May/June 2018

T H E H E A L T H Y P A L A T E

Gluten-Free Butter-Dough Biscuits These flaky and buttery biscuits can be eaten for breakfast, as a snack or a side dish. They are also made gluten-free and contain no wheat flour. Makes 12 servings Ingredients • 1 cup full-fat Greek yogurt • 2 cups gluten-free flour blend, plus more for flouring • 2 teaspoons baking powder • salt, as desired • 2 tablespoons butter, melted

Preparation 1. Preheat oven to 425°F (220°C). 2. In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms. 3. Transfer the dough to a lightly-floured surface and flatten into a 12-inch (30-cm) disk.

4. Use a small cookie cutter to punch out 12 biscuit rounds. 5. Transfer the rounds to a parchment-lined baking sheet. 6. Use a pastry brush to brush the butter on the biscuits and lightly sprinkle the tops with salt. 7. Bake for 15 minutes, until the biscuits are set and just starting to brown.

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Ask The Doctor has proven to be an extremely effective way to educate the community about my practice. Unlike most of the other advertising media people receive in the mail, Ask The Doctor has a more professional appearance and design that looks more like a traditional magazine. Patients constantly compliment us about the article written about our practice in the “doctor magazine.” For more information about advertising, call 732-995-3456 Monmouth County’s Ask The Doctor has proven to be an extremely effective way to educate the community about my practice. Unlike most of the other advertisi g media pe ple receive in the mail, Ask The Do tor has a more professional appearance and design that looks more like a traditional magazine. Patients constantly compliment us about the article written about our practice in the “doctor magazine.”

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