Today was day one of two of my 6-8 hours of bed rest. Thus, I tried to keep dinner as simple as possible since I knew Drew wouldn't be home until dinner time and I wouldn't have a lot of time to spend in the kitchen. The recipe did not disappoint in the ease factor. I threw an acorn squash in the oven to roast for 40 minutes and also put the rice (I used brown jasmine rice) on the stovetop at the same time, since it took 45 minutes to cook. Then, putting it all together was pretty simple when Drew got home. I let him chop the veggies. :-)
I got the recipe from the "mywholefoodlife.com" blog, which I love for recipes. I modified it though, so the recipe I am posting below is our modified version:
|I'm including mywholefoodlife.com's photo because I wasn't able to take photos of ours tonight.|
Super Easy Whole Wheat Biscuits
SERVES: 8-10 BISCUITS
- 2 cups whole wheat flour (I used King Arthur’s white whole wheat organic flour)
- 4 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter
- 1 cup milk (any kind)
- In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
- Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture.
- Using a fork, try to mash the butter pieces as you mix it together with the flour until it resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour.
- Then pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board.
- Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
- Turn a drinking glass upside down and cut out biscuit rounds. I have also used shaped cookie cutters (like a heart or star) if you have little ones helping you!
- Then put them on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.