So it was a lovely Saturday morning. I got to sleep in a bit…..thanks to my kids sleeping in a bit!!!! Which put me in the mood to try something slightly different for breakfast. Nothing major but just gradually adding a tiny bit of a healthier option. I decided to try making biscuits using Organic Whole Wheat Flour. To my surprise they were actually really good. The kid’s enjoyed there’s with a little homemade strawberry jam and for my chocoholic…..A semi-sweet chocolate sauce. Since it was a success. …I must share….so let’s start baking.
1 C. Organic Whole Wheat Flour
3/4 C. Organic Unbleached White Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp Sea Salt
4 TBS. Unsalted Butter (divided 3 TBS cut into cubes and 1 TBS. set aside for later use.)
1 C. Plain Unsweetned Almond Milk
1 TBS. White Distilled Vinegar
In a food processor or large bowl, combine the dry ingredients and pulse or whisk to blend.
Add the butter to the flour mixture; pulse a few times if using a food processor, or use pastry cutter or a fork to cut the butter into the dry ingredients until the mixture resembles course crumbs.
In a measuring cup add Almond Milk and vinegar, mix to evenly incorporate. Add the milk mixture and pulse for 30 seconds or stir just until a moist dough forms. Don’t over mix.
If using a food proccesor transfer to a bowl. Cover the bowl with plastic wrap and freeze for 10 minutes or refrigerate for 30 minutes .
Turn the dough out onto a generously floured work surface and with floured hands knead gently 6 to 8 times until smooth. Using a rolling pin, roll the dough about 1/2 inch thick and use a 2 1/2 in round biscuit cutter or cup to cut out biscuits. Gather scraps and roll out to make additional biscuits.
Place the biscuits about 1 inch apart on a parchment lined baking sheet. Melt the 1 TBS of butter we set aside and brush the butter on top of each biscuit. Bake at 400 degrees for 8-10 minutes until lightly golden.
Enjoy & Until Next Time,