In a bowl, combine the biscuit mix, sugar and ginger. Cut in margarine until the mixture resembles coarse crumbs. With a fork, stir in yogurt and 1/4 cup egg substitute until mixture forms a ball.
Turn onto a floured surface; knead 5-6 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. Brush tops with remaining egg substitute.
Bake at 425 degrees for 14-16 minutes or until golden brown.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 16
3 cups reduced-fat biscuit/baking mix
3 tablespoons sugar
1/2 teaspoon ground ginger
2 tablespoons cold margarine
1 (6 ounce) container low-fat orange yogurt
5 tablespoons egg substitute
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