These low-fat whole-grain biscuits are fast and easy. For a no-oil version, see No-Butter Biscuits. Instead of rolling them, you use a release scoop and place them directly onto the baking sheet. The longest part of the job is waiting for the oven to heat up to temperature.
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Whole-Grain Low-Fat Biscuits
Servings: 10-12 biscuits
Prep Time : 10 minutes
Cook Time: 15-20 minutes
Ingredients:
1 1/2 cup whole-wheat pastry flour –stir four before measuring
3/4 cup barley or white whole-wheat flour –stir flour before measuring
1 tbsp Rumford’s Baking Powder
1/2 teas salt
3 tbsp high heat cooking oil
1 tbsp honey
1 tbsp lemon juice
soy or almond milk
Instructions:
- PREHEAT oven to 400 °.
- COMBINE dry ingredients.
- CUT in oil with pastry cutter until crumbly texture.
- COMBINE honey and lemon juice in glass measuring cup and add enough milk to make 1 cup. WHISK thoroughly until emulsified.
- When the oven is at 400°, ADD the wet ingredients to the dry. MIX only enough to moisten–dough will be very soft.
- SCOOP directly from pan unto prepared cookie sheet with a 3- tablespoon scoop. QUICKLY put them into the oven as the baking powder activates as soon as you mix in the liquids.
- BAKE at 400° for 15-20 minutes.
Notes:
Always use nice fresh baking powder for best results.