I tried a new recipe on Sunday morning, Whole Wheat Biscuits, from Bob’s Red Mill Baking Book, page 161-
And topped them with a favorite chickpea gravy of mine. An easy breakfast, it is vegetarian and can be made vegan friendly as well.
Whole Wheat Biscuits
- 1 cup organic whole wheat flour (used WW pastry flour)
- 1 cup unbleached organic all-purpose flour
- 1 Tbsp baking powder
- ½ tsp fine sea salt
- 4 Tbsp unsalted butter or vegan friendly margarine (for vegan), cold and diced
- ¾ cup milk (used unsweetened/plain almond)
Preheat the oven to 425° and line a large baking sheet with parchment paper.
Mix the flours, baking powder and salt in a large bowl. Add the butter and work in with your fingers until small crumble size. Stir in the milk till the dough comes together. Lightly flour a work surface, add the dough and knead 5 to 6 times. Roll out to about ½” thick, Cut into squares or get fancy and make circles. Bake for 12 minutes or until golden on top.
Top with desired gravy – might I suggest my Chickpea Gravy?
Serves 4 to 6.