Recipe by Amethyst42
Not signifigantly lower in fat or calories than the regular, but higher in fibre, anyway!
Top Review by Annacia
This recipe makes very tender and flaky biscuits. Baking powder biscuits are an ongoing favorite in this house and these will be back on the menu. The dough is very workable with being not too wet or dry. Made for PAC, Spring '10.
- 236.59 ml whole wheat flour
- 236.59 ml white flour
- 19.71 ml baking powder
- 3.69 ml sea salt
- 118.29 ml butter (cold)
- 177.44 ml milk (cold)
Directions See How It's Made
- Put flour, baking powder, and salt in a food processor and pulse to mix.
- Cut the butter into chunks, drop on top of the flour mix, and pulse again, several short bursts, until it is in bits the size of split peas.
- Sprinkle 1/2 cup of the cold milk over the mixture, and pulse. Add a little more milk and pulse again, continuing until the mix just comes together into a ball.
- Wrap the dough in wax paper or plastic wrap, and refrigerate for 1/2 hour.
- Roll out the dough to 1/2", and cut into circles with an average-size coffee cup (flour the rim), or your favourite cutter.
- Bake at 450 on an ungreased baking sheet for approximately 10-12 minutes.