Locutus
10-12-2008, 04:54 PM
Here's a recipe that you probably won't like the first time, but if you're on dietary restrictions, try it, and it really adapts to your taste buds quickly.
2 cups stone ground 100 percent whole wheat flour
1/4 to 1/2 cup wheat germ (to taste)
1 1/2 tablespoons sodium free baking powder (available at most health food stores)
1/3 cup extra virgin olive oil
1 1/4 cups buttermilk ( this is a variable, use whatever you need for consistency of dough)
Mix flour, wheat germ, baking powder in a bowl.
Blend in Olive oil
Add buttermilk and stir until absorbed
Turn out on well floured counter top, and knead until consistent. Roll to your taste. I like to roll it about 1/2 inch thick.
Cut with biscuit cutter or water tumbler, and place on baking sheet sprayed with Pam.
Bake at 450 for 12-15 minutes.
Makes~12-14 biscuits
Serve with butter or margarine, and whatever kind of jelly or jam your cardiologist/internist allows you to eat. :tongue:
These babies will hit your stomach like boat anchors, and stick to your ribs all morning! :biggrin:
2 cups stone ground 100 percent whole wheat flour
1/4 to 1/2 cup wheat germ (to taste)
1 1/2 tablespoons sodium free baking powder (available at most health food stores)
1/3 cup extra virgin olive oil
1 1/4 cups buttermilk ( this is a variable, use whatever you need for consistency of dough)
Mix flour, wheat germ, baking powder in a bowl.
Blend in Olive oil
Add buttermilk and stir until absorbed
Turn out on well floured counter top, and knead until consistent. Roll to your taste. I like to roll it about 1/2 inch thick.
Cut with biscuit cutter or water tumbler, and place on baking sheet sprayed with Pam.
Bake at 450 for 12-15 minutes.
Makes~12-14 biscuits
Serve with butter or margarine, and whatever kind of jelly or jam your cardiologist/internist allows you to eat. :tongue:
These babies will hit your stomach like boat anchors, and stick to your ribs all morning! :biggrin: