Whole Wheat Almond Biscuits
-
15 Mins
Prep Time
-
12 Mins
Cook Time
-
8
Servings
168 Calories
- 6g
Fat
- 26g
Carbs
- 4g
Protein
Psoriatic Disease
Ingredients
-
2 Cups Whole Wheat Flour
- 4 Tsp Baking Powder
- ½ Tsp Salt
- ⅓ Cup Almond Flour
- 4 Tbsp Cold Vegan Butter, such as Earth Balance®
- 1 Cup Unsweetened Almond Milk
- 2 Tbsp Honey
What You’ll Need
-
Baking Sheet
-
Parchment Paper
-
Large Bowl
-
Mixing Spoon
-
Pastry Blender
-
Measuring Cups
-
Measuring Spoons
-
Knife
-
Pastry Brush
- Allergens:
- N Nuts
- W Wheat
- View Substitutions
-
NNuts:
Replace almond flour with whole wheat flour; replace almond milk with cow’s milk or a nut-free milk alternative
-
WWheat:
Replace whole wheat flour with a gluten-free cup-for-cup flour
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Preheat Oven Preheat oven to 450°F and line a baking sheet with parchment paper.
3.
Mix Ingredients Mix together the dry ingredients in a bowl and cut in the butter with a pastry blender (or two knives) until it has a crumbly texture. Add the almond milk and stir until the dough comes together.
4.
Form Biscuits On a floured surface, form into an 8”x12” rectangle and cut into 8 square biscuits.
5.
Bake Place on prepared baking sheet and bake for 12 minutes or until golden brown.
6.
Serve & Enjoy! Brush warm biscuits with honey and serve immediately, enjoy!
7.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Whole wheat flour is an excellent source of fiber and key B-vitamins. A diet high in fiber is important for digestive health and reduces the risk of heart disease and stroke.
PD Cooking Tips
-
Pastry Cutter
Pulse dough in a food processor instead of using a pastry blender to minimize hand strain.
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