I recently visited my fiancé in Durham. He is a very handsome Californian man with Southern roots (and a taste for good, Southern food). He had been craving biscuits for a while. I surprised him, while I was there, with a cheesy, garlicky version of a whole grain biscuit recipe from Enlightened Cooking. If you are a bread lover, a garlic lover, or a cheese lover, you have to try these biscuits. They are so easy to make. Good luck trying to limit yourself to just one.
adapted from enlightenedcooking.blogspot.com
3 cups white whole wheat flour (or all-purpose flour)
4 teaspoons baking powder
2 teaspoons sugar or 1 packet of Splenda
2 tbsp garlic powder
1 tbsp dried granulated garlic
3 cloves of roasted garlic, mashed
1/4 cup of parmesan cheese (grated)
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup cold unsalted butter, cut into small pieces
3/4 cup vanilla soymilk + 3/4 cup plain or vanilla yogurt (such as Dannon light)
or 1 and 1/2 cups low-fat buttermilk
1. Preheat oven to 425°F.
2. In a large bowl whisk the flour, baking powder, sugar, baking soda, garlic powder, granulated garlic, and salt.
3. Cut in the butter with fingertips or a pastry blender until mixture resembles fresh breadcrumbs.
4. Mix the soymilk (or milk) with the yogurt and mashed garlic cloves. Let sit for 2 minutes at room temperature.
5. Add the milk-yogurt mixture to the breadcrumb-like ingredients with the parmesan cheese. Stir with a fork until just moistened.
6. Turn dough out onto a lightly floured surface and knead lightly 4 times (not more).
7. Roll dough to a 3/4-inch thickness and cut with a 2 1/2-inch biscuit cutter (or a large jar top). Save the ends of this dough. It can be used for pies, turn-overs, and more!
8. Place on a baking sheet. Bake 12-13 minutes or until golden.
Makes 12-14 biscuits.