Subject: Whole Wheat Biscuits
From: Unicorn (unicorn@indenial.com)
Date: Wed Jul 04 2001 - 20:38:44 EDT
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F O O D F U N N Y
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Here's a cute one from loyal Recitopian Suzanne Hettenvan of the
Netherlands:
My neighbor, a primary school teacher, asked one of her pupils, an
adopted child, how he felt about his mother's pregnancy. "Wonderful,"
the student replied, "and this is her first baby from scratch!"
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T O D A Y ' S R E C I P E
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Here's a tasty variation on the standard American breakfast biscuit,
which is usually made just with white flour. Remember, as with all
biscuits, make sure the butter is cold, and handle the dough as little
as possible.
Whole Wheat Biscuits
1 cup (250 ml) whole wheat flour
1 cup (250 ml) all-purpose flour
2 tsp (10 ml) double-acting baking powder
1/2 tsp (2 ml) baking soda
2 tsp (10 ml) sugar
1/2 tsp (2 ml) salt
1/3 cup (80 ml) cold butter or shortening
1 cup (250 ml) buttermilk or sour cream
Sift together the dry ingredients. Cut in the butter, using a pastry
blender or fork, until the mixture reaches a fine crumb consistency.
Stir in the buttermilk just until the mixture is thoroughly combined.
Roll out to a thickness of about 1/2 inch (1 cm) and cut into rounds.
Place on an ungreased baking sheet and bake in a preheated 400F (200C)
oven until golden brown, about 12 to 15 minutes. Makes about 18
two-inch (5 cm) biscuits.
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