Pantry Cooking Week One- Whole Wheat Biscuits

One of my personal goals has been to learn how to cook from my pantry.  It really helps us to be able to shop less often, which cuts out many impulse purchases. It also helps us eat fewer box and bag type meals.

I thought it’d be fun to share some of the recipes I am able to make from my pantry and long term food storage.  So for the next few weeks I’ll be doing a pantry cooking series.

I thought I’d start with my recipe for Whole Wheat Biscuits.  Breads are a nice way to round out a lighter meal, and biscuits will even double as dessert if you add a little jam, or mashed fruit and whipped cream.

• 2 C whole wheat Flour
• 3 tsp baking Powder
• 1 tsp salt
• 1/2 C shortening – Ive also substitued butter, or shortening powder (add extra liquid)
• 1 C (generous) warm milk – fresh or reconstitued dry milk work equally well, or substitute warm water

In a medium bowl mix dry ingredients, then cut in shortening to small pea sized chunks. Over working the dough will result in stiff biscuits.  Stir in milk to make a sticky dough and drop by spoonfuls, or spread entire dough into greased pan.  I use my 10 inch cast iron skillet.  Bake uncovered at 400 degrees for around 15 minutes until golden brown.

These biscuits turn out light and fluffy.  If you prefer to roll out and cut biscuits you can add just a tad less milk, and roll out and cut.  I just spread my dough out in the pan and cut it like cake when it’s done.  This recipe will also make nice fluffy dumplings, just drop by spoonfuls into simmering chicken soup and cover for 7-10 minutes.

Yummy with soup, as breakfast, or to round out most any meal.

I think next week we’ll make that chicken soup.

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