Whole Wheat Biscuits

There are few things in life that are as satisfying as warm breakfast biscuits. Well, for me, anyway. There’s something about that buttery goodness in the morning, especially on a fall or winter day. A small problem arises though, and it’s a little thing called the health factor. Now that humanity is no longer in the mode of fat build-up and hibernation when the weather turns cold, we don’t really need all that extra fat and calories. Or the butter.

I still can’t seem to give up biscuits though, and I refuse to use any butter substitutes. So I thought How can I make some biscuits that are a least a bit healthier? The answer: whole wheat. Even though the calorie content is about the same—eating these won’t keep off those pounds—at least they use whole wheat for half of the flour content. Right? I feel like that has to count for something.

And let’s be honest, nobody can pass up a delightfully buttery biscuit.

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1/4 cup butter or margarine
• 1 cup milk

Directions

In a medium bowl, combine flours, baking powder, sugar, and salt. Mix well.

Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened.

Turn out onto a lightly floured surface. Knead gently 8 to 10 times. Roll to 3/4-in. thickness and cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet.

Bake at 450° for 10 to 12 minutes or until lightly browned. Serve warm.

Note: If you don’t have a biscuit cutter, no worries. I just use the rim of a floured glass.