Whole Wheat Biscuits

I am one of the few people I know who don't really care for biscuits. I love bread, but for some reason, biscuits just don't impress me. Especially the type that come in a can. Something about biscuits in a can is just weird! Despite my issues with biscuits, I decided to create a healthy biscuit recipe for my  readers to enjoy. I am sure a lot of you have used canned biscuits or Bisquick in the past. I hope that when you realize how EASY these biscuits are, you will decide to make your biscuits from scratch. Yes, they are still fairly high in fat, but unlike store bought biscuits, these ones have no trans fat or artificial ingredients.

This is a great recipe to let the kids help with. Get creative and pull out those cookie cutters. Who ever said that biscuits have to be round? :)
This recipe is incredibly versatile. Rather than using salt, I have chosen to use sugar. If you prefer salt, feel free to substitute. Serve these with dinner, breakfast, or dessert in a strawberry shortcake recipe.

Whole Wheat Biscuits
Yields 10-12 biscuits

2 cups whole wheat flour
1/2 cup heavy cream (organic)
1/2 cup whole milk (organic)
6 tbsp cold butter (organic)
3 tsp baking powder
1 tbsp sucanat sugar

Preheat oven to 450 degrees. Add flour, sugar, and baking powder to a food processor or blender. Cut butter into pea-sized pieces and add to flour mixture. Transfer to a bowl. Create a "hole" in the middle of the four mixture and pour in the milk and cream. Knead with your hands 10-12 times until dough forms. Using a rolling pin, roll dough approximately 3/4 inch thick and cut into desired shapes. If you don't have a biscuit cutter, use a drinking glass. Bake on an ungreased pan for 10-11 minutes. No more and no less. Enjoy them now or freeze them for later.

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