With the Lenten season fast approaching, I will try to post more of our family's meatless recipes.
Our family makes biscuits every Friday for lunch. I have made them for years from a recipe that my friend Barb shared with me. It was originally from Whole Foods for the Whole Family, a La Leche League Cookbook.
I normally serve these biscuits with tuna salad, cheese slices, honey, jam or butter. Our family has grown such that I usually double or triple the batch.
2c. flour (any combination of whole wheat, unbleached, oat flour, wheat germ or rolled oats)
1/2 t. salt
2 t. baking powder
1/4-1/2 c. butter ( I use 1/2 c.)
2/3 c. milk
Stir together dry ingredients. Cut in butter until crumbly. Add milk until dough forms a ball. Knead gently 5 to 10 times. Do not overwork or biscuits will be tough. Roll or pat out dough on a floured surface. For flaky biscuits, fold dough into thirds toward the center and roll out again, gently. Repeat two or three times. Cut into squares or rounds with a floured glass/biscuit cutter or use a cookie cutter for feast days (heart, shamrock, etc.) Bake on an ungreased cookie sheet at 425 degrees for about 15 minutes.
1/2 c. sesame seeds
1/2-1 c. grated cheese
2 T. sugar or molasses