For this month’s Secret Recipe Club assignment, I had Anne Jisca’s blog, Healthy Pursuits. Anne has a lot of healthy recipes on her site, and a lot of breads, which I love. I was in the mood for something that didn’t require yeast and a lengthly rise time though, as I’ve been fighting a cold. Enter biscuits! This recipe doesn’t really rise like your traditional biscuits, but they’re still tasty. I enjoyed one for breakfast, warmed up in the oven with a little butter and jam. They’re not very sweet though, so these could easily accompany a savory meal as well. You could also play around with different flours, and probably use different purees like sweet potato or butternut squash to change up the flavors a bit. Check out the rest of this week’s recipes below!
Pumpkin Wheat Biscuits, adapted from Anne Jisca’s Healthy Pursuits
- 3/4 cups whole wheat flour
- 3/4 cups all-purpose flour
- 3 1/4 tsp baking powder
- 1/2 tsp salt
- 1 Tbsp sugar
- 1/3 cup skim milk
- 3/4 cup pureed pumpkin
- 3 Tbsp butter (I used Earth Balance)
Whisk together dry ingredients. Cut in butter until the mixture is pea-sized chunks. Add pumpkin and milk, stir well. Generously flour a work surface and your hands. Roll or pat out 1/2″ thick, and cut into circles, using a biscuit cutter, or cup. Place them on a cookie sheet lined with parchment paper or Silpat. Bake for 12 minutes at 375F, or until golden brown.