Plain ole Whole "Grain" Biscuits (that everyone loves)

I am SO excited that my husband has jumped on the vegetarian train with me.  I "committed" to go all veggies (minus dairy/eggs) in 2009.  Since then--it has been up and down--well up until January of this year.  Since then, I haven't had any meat and we discovered that my hubs gets really sick/hives after eating red meat.  Now, we can't pinpoint that he has a "meat allergy" but we do know that something isn't right when he consumes it.  Since then, he has surprised me EVEN more in his food choices.  Sure, he still will have meat here and there... and as frugal as he is...on days he doesn't pack a lunch, he succumbs to the $1 Menu Temptation... ("My "Food Snob" self is embarrassed to admit this).  Though, I am proud to say that he ate a salad the other day.  WOW! WOW!

Anyhow--"Carol get to the point!"  

I have been making these REALLY easy biscuits for a long time... My husband used to hate them.  According to him, they tasted too healthy.  Haha.  But now, I made these biscuits when our wonderful "Canadian" family came down for a holiday last weekend.  Brinley liked them--always had.  I was so used to he and I eating them all.  Well, I made a dozen and they were all gone.  The babies even loved them!  These biscuits were a perfect side for my Italian Kale and Rice Casserole (with black beans hidden in the sauce to trick 'em all, mu-ahhh!).  Someday, I will get to post that recipe as well.  It is a family favorite!  Anyhow--back to biscuits:

2 cups of flour (spelt is my favorite, but I also use whole wheat, rye... really any whole grain flour)

1 tbsp baking powder

1/2 tsp fine sea salt

1/2 cup oil (typically I use safflower or coconut oil-depends on the day)

1-2 tbsp brown rice syrup (or raw honey)

1/2 cup nondairy milk (I have used rice, almond, and coconut---all good.  You may need a little more milk as you knead)

Preheat oven 450 degrees.

Combine dry and then stir in the oil until it is crumbly-looking with a fork. In a separate bowl, combine the sweetener and milk and pour/stir into the flour/oil mixture.  If it seems a little dry, add a little more milk (or water) by the tablespoon. Make into a ball--you can either roll this out onto a floured surface or just leave in the bowl (which is what I do since it saves on time).  You can use a biscuit cutter if you rolled this out onto a surface.  I just use my hands and pat about 1/4 cups worth or so into a round-looking discs and place each onto my stone baking sheet. I like to put a piece of foil to cover them to help keep them moist while they are cooking--but this is optional.  Bake for about 10-15 minutes (longer if you lay the foil on top-unsealed).  Yields about 10-12.

My "Chubby Bubbies"-Eating the Pumpkin Biscuit Variation

I tweaked this recipe from Alicia Silverstone's "The Kind Diet" (p. 197).  I have mentioned this book numerous times on this blog.  It really is one my all time favorite cookbooks.  The "Vegetarian Mother's Cookbook" is one of my new favorites and there is a similar biscuit recipe that calls for sweet potato.  While I have never used sweet potatoes, I have added about 1 1/2 cups of organic canned pumpkin to this recipe, but I reduced the amount of milk and oil (1/4 cup each)... and added cinnamon.  My babies, Henry and Smith I think ate 3 each in one sitting!

Okay, I am too excited to share these biscuits and I am just rambling... so I will end on this note.  For breakfast, make these biscuits.  They pair so well with a cup of coffee!