1 cup whole wheat pastry flour
1 cup spelt flour (or kamut flour)
1 cup cornmeal
1/2 cup rolled oats (or rolled rye or rolled barley)
1/2 cup wheat germ (or rolled quinoa)
1/2 cup nonfat powdered milk
2 tablespoons baking powder
1/4 cup sugar or other granular sweetener
2 teaspoons salt
1/2 cup cold butter or margarine
1 cup biscuit mix
1/4 cup water or more
1 tablespoon milk, optional
- For the biscuit mix, in a large bowl, mix the flours, cornmeal, rolled grains, milk powder, baking powder, sugar, and salt. When well combined use a grater to shred the cold butter or margarine into the bowl, tossing with the flour to coat. Squeeze the mixture in handfuls to break up the butter or margarine into small pieces. Store in zipper-top bags in the refrigerator or freezer.
- (If frozen, measure what you want to use and let it come to room temperature for an hour before proceeding.)
- To make 4 biscuits, preheat the oven to 450ºF. Measure 1 cup of the mix into a large bowl. Quickly stir in 1/4 cup water or enough just to moisten; don't overstir. Flatten the dough in the bottom of the bowl and cut it into 4 wedges. Transfer the biscuits to an ungreased baking pan. Brush the tops with milk (if desired), and bake for 10 minutes. Serve hot.
- Makes 5 cups biscuit mix, enough for about 20 biscuits.
- If you cannot find rolled quinoa (aka quinoa flakes), use wheat germ, rolled barley, or more rolled oats.
- The mix can be made using gluten-free flours, and vegans can use soy protein powder and margarine.
- Nutrition is per biscuit.
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