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Whole Wheat and Flax Seed Biscuits Recipe

December 1, 2013

Whole-Wheat-Flaxseed-Biscuits

Jason and I did our yearly check-up at the doctors office and despite the fact that we’re both pretty darn healthy and in-shape early 30 somethings we were told that we both need to look at what we’re eating and should cut back on our sugars and carbs to lose an extra 5-10 lbs and reduce our BMI. We’re taking it to heart so I’m looking at the breads that we’re consuming and trying to rework how I bake to make items healthier so I don’t have to completely cut it out of my diet altogether. While I don’t do biscuits and gravy all that often I do love myself a light and fluffy biscuit…. then if you smother it with gravy, well it’s pretty close to heaven. Here is my reworking of the traditional Betty Crocker Biscuit recipe…

Whole Wheat and Flax Seed Biscuits

Prep Time: 5-10 minutes
Baking Time: 10 – 15 minutes (or until golden brown on top and bottom of biscuit)
Depending on thickness this makes between 5-12 biscuits
Ingredients:

What you need to bake these biscuits:

  • Mixing Bowl (4+ cups)
  • Fork or pastry blender
  • Measuring cups and spoons
  • Biscuit cutter
  • Cookie Sheet
  • Oven; Pre-heated to 450 degrees

Baking Instructions:
For tender, flaky biscuits, cut the shortening with a fork or pastry blender. Knead the dough gently. Overhandling or processing will make the biscuits tough and not as light and flaky.

  1. Pre-heat oven to 450 degrees.
  2. Using a fork or pastry blender cut the shortening into dry ingredients, flour, baking powder, salt, and optional spices and/or cheese. Cut it enough so that it creates small pea to crumb sized particles.
  3. Stir in just enough milk so the dough leaves the sides of the bowl and rounds up into a ball. Add a few extra drops at a time to gather all of the dough from the bottom corners of the bowl. You might not need all the milk. If you use too much milk it will make the dough sticky and the biscuits won’t be flaky. If you don’t use enough milk the biscuits will be really dry.
  4. Lightly turn the dough onto a floured surface. Knead the dough gently 5-6 times, then roll it out either with your hands or with a rolling pin. I like thicker biscuits so I keep it about an inch thick. You can use either a 2 inch round biscuit cutter or create a circular shape to the dough with your hands. If you make 1 inch thick biscuits you should be able to get 4-6 biscuits out of the batch. If you make 1/2 inch thick biscuits you can get up to 12 biscuits per batch.
  5. Place on baking sheet. If you want crispy sides, then leave the biscuits about an inch apart. If you want softer sides let them touch each other.
  6. Bake for 10-15 minutes or until golden brown on top and bottom. Remove from cookie sheet after taking it out of the oven.
  7. Smother with spicy sweet potato gravy or enjoy with butter and jam!

Spicy Sweet Potato Gravy with Whole Wheat and Flaxseed biscuits

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