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 450^o for about 12 minutes.

Makes 9-10 2 inch biscuits.

Chicken and Dumplings

My husband and kids love this recipe.  I pretty much make it according to Rachel Ray's instructions.  But it seems that I can't make much of anything exactly as written, so I have made a couple of minor changes.  I usually use two potatoes as opposed to just one because my kids really like them.  I also use dried celery flakes in place of the diced fresh celery.  That is due to my weird texture issues with celery, so I wouldn't necessarily recommend that change.  One more note, make sure the biscuit mix you use is egg-free!

Chicken and Dumplings - Please click to link to the recipe.

Note:  If you can't find a quick egg-free biscuit mix, try this recipe for my Wheat Biscuits (EF).  They can also be made with just all-purpose flour, if you don't like the wheat.

Buttermilk Biscuits

Who doesn't love warm biscuits fresh out of the oven?!  Biscuits are a great egg-free recipe as most recipes never included them to begin with.  They are even better topped with margarine and/or honey or jelly.  Enjoy!!

 

Buttermilk Biscuits

2 c flour 
1 T baking powder

1 T sugar

½ t salt

2 T unsalted butter

2 T shortening

1 c buttermilk, chilled

Preheat oven to 425^o.  Combine flour, baking powder, sugar and salt.  Cut in the butter and shortening until the mixture resembles a course meal.  Add buttermilk and gently stir until a soft sticky dough forms.  Place dough on a floured surface and knead about 6 times.  Pat dough into round disk until about 1 inch thick.  Cut biscuits using a round biscuit cutter or drinking glass.  Place cut biscuits in a glass baking dish greased with butter, arranging the biscuits so that they are touching.  This causes them to rise up rather than out.  Lightly brush biscuit tops with milk.  Bake for about 20 minutes or tops are slightly golden.

Makes 9 2 ½ inch biscuits.