Prep 10 mins
Cook 12 mins
Adapted from a Whole Foods Market recipe. These are hearty bisquits that go well with soups and stews. These are lower fat than the original, but they still taste best if you use real butter not margarine.
- 1⁄2 cup cold 1% low-fat milk
- 1⁄4 cup egg substitute
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon fresh sage, finely chopped
- 1⁄4 teaspoon black pepper
- 3⁄4 cup chilled unsalted butter, cut into small pieces
- Preheat oven to 425.
- In a small bowl, whisk together mlk and egg until blended.
- Set aside.
- Blend flours, baking powder, baking soda, salt, sage and black pepper in food processor.
- Add cold butter and pulse until mixture resembles coarse meal.
- Do Not Overmix.
- Add milk mixture and process just until moist clumps begin to form.
- Transfer dough to a floured surface and knead until dough holds together, about 6 kneads.
- Roll out dough to 1/2 inch thickness.
- Cut out bisquits using a 2 inch biscuit or cookie cutter. Place buscuits on large non stick baking sheet.
- Bake until golden brown, about 12 minutes.
these were really yummy. they were just what i was looking for in a biscuit. fabulous!!!
Delicious biscuits that worked our well for us and with the whole wheat they seemed a bit healthier than some others, plus being a great way to use up some garden sage. Thanks for sharing!