I am back from the Thanksgiving craze. Although I call it a “craze”, it really wasn’t too bad. I think this year was a perfect blend of eating, activity, and relaxing. I will not bother to share any of my “Thanksgiving recipes”, because my guess is that nobody cares :). We are all over Thanksgiving and ready for Christmas, am I right?
That said, my daughter was the star in today’s post. She made this recipe that we found from 100 days of real food. They are whole wheat biscuits, whole wheat= great, and only a few ingredients. The original recipe is here.
Here is the recipe. The only change from the original recipe is that she made them with almond milk.
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter
- 1 cup almond milk
- In a medium-sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
- Cut the ½ stick butter into small pieces and then mix 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.
- 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 mason jar upside down and cut out biscuit rounds.
- Then put them on an ungreased baking sheet.
- Bake at 450 degrees for 10 – 12 minutes or until lightly browned.