Friday, March 14, 2008

LK's Whole Wheat Biscuits

1 c. white whole wheat flour
2 c. whole wheat flour
1/2 c. flax meal
1 1/2 Tb baking powder
1 tsp salt
1 1/2 Tb agave nectar
2 1/2 Tb margarine
1 c. soy milk
1 c. - 1 1/4 c. water

Preheat oven to 375-425 degrees F. In a large bowl whisk together the dry ingredients. Cut in the margarine (quickly to keep cold) until mixture resembles coarse meal.

Make a well in the center and gradually pour in agave, soy milk, and water. Stir until thoroughly mixed, but don't overmix.

Place onto a floured surface and spread to about 1 inch thick. Try not to mess with dough too much. Cut biscuits with a large cutter. Use up all scraps.

Place on a baking stone (if desired, can add flour to bottom). Bake for about 6 minutes then cover with foil and cook for another 4-5 minutes. Makes 10 large biscuits.

Whole Grain Onion and Herb Variation:
Use 1/4 c. cornmeal, 1 1/4 c. spelt flour, 1/2 c. whole wheat flour, and 1/2 c. white wheat flour. Add 1/4 tsp sage, 1/2 tsp thyme, 1 1/2 tsp dried onion, 1 tsp dried basil, and some black pepper.

Cinnamon Variation:
Add 1 -2 tsp cinnamon to the dough and sprinkle some cinnamon and brown sugar on top.

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