Biscuits
1 cup unbleached flour (if available)
1 cup whole wheat flour (keeps best in fridge)
1/4 cup wheat germ (keeps best in fridge)
1 tablespoon baking powder (I prefer Featherweight aluminum-free)
1/2 teaspoon Salt Sense (lower sodium, but other salt is fine)
1/4 cup canola oil (or vegetable or light olive oil)
6-8 oz. almond milk (or soy milk, rice milk, etc., any-fat version)
Use a large bowl. Stir the dry ingredients together.
Pour in the oil, then cut it in with a pastry blender or two butter knives until mixture is pebbly -- small pebbles throughout.
Gradually stir in the milk. I eyeball it at this point, pouring straight from the container. Stop adding milk when the mixture forms a ball, separating from the bowl sides.
Put foil on a baking sheet (or use a nonstick one) and preheat the oven to 450 degrees or so. Divide the dough into 6 to 12 pieces and place on the sheet, evenly spaced. Bake for about 10 minutes -- biscuits will be firm to the touch with a little golden color when done, slightly doughy on the inside.
Good hot or cold, plain or with jam or margarine. Very filling.
SO HOW'D IT GO?
These were good little biscuits- a perfect accompaniments to my baked beans!
yum! these biscuits were really easy and quick and delicious. i added a pinch of cinnamon powder for some flavor. they were good. thanks for the recipe!