A special welcome to those visiting from Naptime Creations where Emily is featuring my yummy biscuits!!!
One of the things that I love about Autumn is the aroma of simmering soups, stews and chilis drifting throughout our wetting our appetites for dinner. Mmmmm so good! And what’s a good pot of soup without a basket of fluffy biscuits to along with it?!
This is the challenge that I faced when I began cooking for my sweet husband when while he was courting me…almost three years ago. As I have mentioned before, Will has type 2 Diabetes and must really watch what he eats. Will LOVES to eat my cooking…but I had a lot to learn about healthier ways of preparing our favorite foods when we got married!
What started as a challenge to overcome, has become a blessing beyond measure as we all eat SO much healthier than we did before! You see…I am on a mission to find or create my own recipes (or versions of recipes) that are as diabetic friendly as I can make them. In the process, I have learned (and continue to learn) a lot about good carbs, slow and fast carbs, bad carbs, the effects that sugars have on our minds and bodies and so much more. I am determined to get healthy too as we pray for one more sweet baby to be added to our little family!!!
So often we just eat what we want in this day and age instead of really thinking about what we are putting into our bodies. This Scripture verse has really inspired me in my journey to surrender to God’s Word even in my cooking!
Therefore, whether you eat or drink, or whatever you do, do all to the glory of God. 1 Corinthians 10: 31 NKJV
So with that in mind…welcome to our “test kitchen“!!!
After a year of trying out, adapting and experimenting with biscuit recipes…I have finally gotten a recipe to do what I need it to do…produce light and fluffy (and very yummy) whole wheat, sugar-free baking powder biscuits!
Mary Joy’s Fluffy Whole Wheat (sugar-free) Baking Powder Biscuits
Prep time: 15 minutes Time biscuits rest BEFORE going in the oven: 10 minutes
Cook Time: 8-12 minutes (This completely depends on your oven. In ours, its 8 minutes)
Servings: 12-20 (depending on the size of cookie cutter you use)
2 cups all-purpose flour
2 cups whole wheat flour
3 Tablespoons baking powder
2 Tablespoons of granulated Sucralose no calorie sweetener (compared to Splenda)***
1 1/2 Teaspoons of salt
1/2 cup all vegetable shortening (chilled- we keep ours in the refrigerator)
2 cups of skim milk (cold)
1. In a large bowl, combine flours, baking powder, sugar substitute, and salt. Mix well.
2. Cut in All-Vegetable Shortening using a table knife until the mixtures has “large crumb-like” appearance.
3. Using a wooden spatula, stir in milk JUST UNTIL MOISTENED (This is VERY Important.) I figured out that, depending on the humidity in the room, sometimes the dough will turn out sticky and sometimes it will be perfect right after mixing in the milk. If it is sticky…add small amounts of flour until it has a nice soft, but not sticky, consistency. Otherwise, you won’t be able to roll it out. (lesson learned from experience, trust me!)
4. PREHEAT YOUR OVEN TO 450 degrees
5. Turn out onto a lightly floured surface.
6. GENTLY press it down and then fold it over and repeat just a few times. The more you knead this dough the less they will rise.
7. roll to 3/4 inch thickness.
8. Cut with your favorite cookie cutters for the season. We used a small heart cutter for the biscuits in the first picture but used our favorite pumpkin cutter in the second…it really depends on you and also how many biscuits you need.
9. Place on an ungreased cookie sheet about an inch apart.
10. Let the biscuits rest on the trays for 5-10 minutes before putting them in the oven. **I discovered this by accident–the doubled in rising size when I did this! This is the odd step but trust me it really works!!!
11. Bake at 450 degrees for 8-12 minutes or until lightly browned. (depending on the how your oven heats. We bake for 8 minutes exactly.
12. Serve warm and enjoy!
Disclaimer***Although I am aware that there are many people who do not agree with using artificial sugar substitutes…even though “pure and natural” sugar is more natural it is NOT better for my husband’s diet with his diabetes. This version works well for our family. If you prefer, feel free to use “real” sugar instead. It works just as well. I have tried it with both.
***Also please keep in mind that a serving for someone with diabetes would be one biscuit, just to be safe, or whatever their doctor recommends.
Next week, I will be sharing my new chili recipe. It’s a 14 bean chili!! Soooo good for you, delicious, and perfect with this fluffy biscuits!! And that’s from someone who isn’t a huge fan of beans! So be sure to come back to check it out!
Now its your turn!!! What’s your secret for light and fluffy biscuits?
Please share your secret in the comments below so we can all learn from each other! I LOVE your comments!!! They always make my day and I promise to respond to each and every one within 48 hours.
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Dancing at the foot of the Cross with my family,
Mrs Mary Joy Pershing
Joining these gatherings:
“Thankful Thursdays” at Learning to Live a Surrendered Life
Tasty Tuesdays at Beauty and Bedlam
Tasty Tuesdays at Naptime Creations
Tempt my Tummy Tuesdays – At the Well (there are some more great bread recipes here this week!)
Mangia Mondays at Shine your Light
Homemaking Link-up at Raising Homemakers