Breakfast for dinner. One of the best inventions EVER. I was really craving biscuits, not just one flaky, buttery, white biscuit, but a couple. I would only feel good about it if they were moderately healthy. Answer: Whole Wheat Biscuits. These biscuits along with egg white omelets and stone ground grits was our dinner.
- 2 cups whole wheat flour
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 cup cold butter, cut into tiny pieces (1/4 inch or smaller cubes)
- 1 cup skim milk
- Preheat oven to 450°.
- Mix the dry ingredients (flour, baking powder, sugar, salt).
- Cut in the butter.
- Stir in the milk, but not fully.
- Roll out the dough on a floured surface with a rolling pin until it is about 1/2 inch thickness. Be sure to flour both the top of the dough and the rolling pin.
- Then fold in two opposite ends until they meet each other.
- Flour the top of the dough again and roll to a 1/2 inch thickness.
- Repeat 2-3 times. (This process makes the layers in the biscuits.)
- Use a 2 1/4 inch biscuit cutter (or whichever size you prefer) to cut out the biscuits and lay on a baking sheet covered with non-stick foil.
- Bake for 10-15 minutes until the biscuits are brown.
- Serve warm with butter and jam!
Servings: 10-17 biscuits, depending on the thickness and size of the biscuits