Improving Nutrition–-Whole-grain Biscuits

For the 30 plus years we’ve been married I have been trying to nutritionally improve our diet. I’ve made mistakes and found that the “experts'” latest theory may not be for us. Like the time we went to all nonfat fats. My dear husband’s already low good cholesterol sank lower. We quickly changed to all natural fats: Olive Oil and Butter and it improved.

By changing little by little and working at having a pleasing alternative, we now eat chemically free, fresh ground, mostly whole-grain breads, oatmeal or homemade granola for breakfast. I have a friend who often gives us fresh eggs and we grow enough raspberries, peas, and green beans for the year; potatoes, carrots, radishes, lettuce, spinach, and onions for about half the year; plus a few herbs, tomatoes, broccoli. This is an incredible blessing of God, considering we live at 6000 feet and only have about 60 frost-free days.

Hubby and our sons make a great contribution by hunting. This gives us lean, hormone, antibiotic, steroid free meat from elk, deer, and antelope.

We love light, fluffy, baking powder-shortening biscuits. But I wanted to get away from the shortening and over use of baking powder. Someone shared a “Cream Biscuit” recipe with me and I have substituted with thick buttermilk, butter, and whole grain flour to get closer to the biscuits we love. I’m still working on this recipe but this is how I’m currently fixing it.

I chose pastry wheat and barley because they are low gluten grains and will not turn tough like a high gluten grain when used with baking powder and baking soda.

Preheat oven 425-450 degrees
2+ cups of mixed soft pastry wheat and barley flour
1/4 cup of softened butter( optional) cut into flour (Use less cream if including butter)
Stir in 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 2-3 teaspoons of honey (You will want to use the larger amount with buttermilk)
1 to 1 1/2 cups of thick buttermilk or heavy cream (or a combination of the two)

Make a well in center and pour in 1 cup creamy buttermilk. Stir lightly with fork. Add more buttermilk or flour if needed to form dough. Turn out on floured board. Knead exactly 10 times. Cut with floured cutter. Brush tops with buttermilk from sides of measuring cup. Bake from 12-15 minutes.

I’ve substituted 1/4 cup sour cream and/or plain yogurt with 1 cup of the buttermilk/cream mixture for the liquid and it has worked.

Any other ideas for making delicious light biscuits that are nutritonally superior to the standard white flour-shortening variety?