Half Whole Wheat Biscuits
- COOK
10 Mins - PREP
15 Mins - TOTAL
25 Mins
Our half whole wheat biscuits are actually more whole wheat than all purpose flour. I'm not going to kid you, they're not like a fluffy layered biscuit (more like a sea biscuit) but they're acceptable. They're good with jam and or our bean sausage patty recipe.
| Nutritional Facts |    |
| Servings 10 | Serving Size 1 Biscuit |
 | | Calories | 135 |
| Fat | 6g |
| Carbohydrates | 14g |
| Protein | 2 |
| Fiber | g |
| Sugar | 2g |
| Sodium | mg | | |
Ingredients
- 1 Teaspoon Vinegar
- 1 Cup Rice Milk
- 1 Cup Whole Wheat Flour
- 1 Cup All Purpose Flour
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Sugar
- 1/4 Cup Canola Oil
Directions
Preheat oven to 425 degrees.
In a small bowl mix together rice milk and vinegar and let set for a few minutes to let curdle, while you, in a separate mixing bowl mix together the flours, baking soda and powder and sugar. Then add the rice milk and vinegar to the dry ingredients and mix together.
Then add the oil to your dough and mix again. We add the oil last because the dough can be quite sticky and this helps to get it under control and keeps it off your hands while you cut them out.
Spread the dough out 1 inch thick on a floured surface and with a 3 inch biscuit cutter cut the biscuits out and lay onto a greased cookie sheet. Place into oven for 8 to 10 minutes.
Make in advance and store them in a zip lock bag in the fridge for up to 5 to 6 days. Zap them in the microwave for 15 to 25 seconds to bring them back to life.
