Biscuits are bad for you, always, right? And if you try to make them healthier, you’ll end up with wheat-colored hockey pucks, and no one wants to eat sporting equipment for breakfast. At least that’s what I thought, until I made these biscuits from Venturesome Vegetarian. While these won’t exactly qualify as health food, by replacing half the white flour with whole wheat and using natural shortening (I used coconut oil), you won’t ruin your quest for healthy eating. Not only that, but by using whole wheat pastry flour, which is almost as light as all-purpose flour, these are indistinguishable from traditional biscuits, artery-clogging shortening and starch bombs that they are.
This week I also tried the Honey Mustard Tempeh with Couscous from the same cookbook. I had completely forgotten that my husband dislikes both tempeh and couscous. Whoopsie! I thought the dish was really tasty, though. I’ll try to incorporate the honey mustard sauce in a different recipe in the future, something that we will both enjoy.
Finally, the Spicy Orange Salad was the perfect summer salad to have with some soup. I was able to get locally grown oranges, even. This one is definitely a keeper.
I cut this recipe in half, but feel free to double it back to the original size. I don’t own a biscuit cutter, so I used a heart-shaped cookie cutter.
1 cup whole wheat pastry flour
1 cup all-purpose flour, unbleached, if possible
3 teaspoons baking powder
3/4 teaspoons sea salt
1/4 cup coconut oil or natural shortening
3/4 cup unsweetened soy or rice milk
1 teaspoon cider vinegar
Whisk together flours, baking powder and salt in a medium bowl. Add coconut oil or shortening. If coconut oil is liquid, put bowl in refrigerator to allow it to solidify.
Stir together milk and vinegar and set aside. Preheat oven to 450.
Using a pastry cutter or two knives, combine dry ingredients with shortening until mixture looks like coarse cornmeal. Stir in milk until just combined.
Turn out dough onto a well-floured surface and roll or press dough to 1/4 inch thick, or slightly thicker. Sprinkle the top of the dough with more flour if it is too sticky. Cut biscuits from dough without twisting the cutter. Roll remaining dough back into a ball, press out again, and continue cutting biscuits.
Place biscuits onto a lightly oiled baking sheet and bake for 10-12 minutes or until golden.