Monday, April 7, 2014

Wheat Biscuits {Egg-free}

Here is another attempt to make some of our favorite recipes a little healthier.  Again, I replaced half of the all-purpose flour with whole-wheat flour.  I know these still aren't whole wheat biscuits since I use half and half white and wheat flour.  But it is still a big increase in fiber when compared to biscuits only made with white flour!  Whole wheat flour has 6 times more fiber than all-purpose white flour.  So, by substituting just half of the flour with whole wheat, these biscuits now have 3 times the fiber!

Top these with a little margerine and grape or plum jelly!  Delicious!!

Wheat Biscuits

1 c all purpose flour
1 c whole wheat flour
5 t baking powder
1 T sugar (optional)
¼ t salt
6 T shortening
¾ c milk

Mix all dry ingredients until combined.  Cut in shortening until crumbly.  Add milk and knead dough for 2-3 minutes.  Roll out ¾ inch thick and cut with biscuit cutter.  Bake at 450o for about 12 minutes.

Makes 9-10 2 inch biscuits.

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