Serves: I Batch
Source: The Whole Grain Cookbook
Ingredients:
- 1 cup whole wheat pastry flour
- 1 cup of kamut or spelt flour
- 1 cup cornmeal
- 1/2 cup rolled oats, rolled rye, or rolled barley
- 1/2 cup rolled quinoa or wheat germ
- 1/2 cup powdered milk
- 2 tablespoons baking powder
- 1/4 cup sugar
- 2 teaspoons salt
- 1/2 cup cold butter
For 4 Biscuits
- 1 cup biscuit mix
- 1/4 cup water, or more if needed
- 1 tablespoon of milk (for brushing the tops of biscuits)
Instructions:
- For biscuit mix, mix flours, cornmeal, rolled grains,milk powder, baking powder, sugar and salt in a large bowl. When well combined, use a grater to shred the cold butter, tossing with the flour mixture to coat.
- Squeeze the mixture in handfuls to break up the butter into small pieces.
- Store the mixture if refrigerator or freezer in 1 cup portions.
To Make 4 Biscuits
- Preheat oven to 450°.
- Measure 1 cup of flour mixture into a mixing bowl. Quickly stir in 1/4 cup of water and mix just enough to moisten.
- Flatten dough at the bottom of a bowl and cut into 4 wedges.
- Transfer to a parchment lined baking sheet, brush the tops with milk and bake for 10 minutes. Serve hot.