While D was at a local art show last night, hosted at West Elm, I was home all alone and had nothing but time on my hands.  It was really odd, but yesterday I didn't have an appetite all day.  I wondered if it was from the huge glass of lemon-water I had in the a.m. but that's just a theory.  Since I had lots of time on my hands due to being solo and not making or eating any dinner, I decided to be productive.  Blogging, yoga, and biscuit making!  It was a success. 

D had to get used to the whole wheat flour in these biscuits but I certainly enjoyed the difference from your traditional all white and greasy biscuit.  These were excellent with the faux-sausage (I used Gimme Lean) and ketchup. They would be divine with some Quick and Easy Berry Jam. I wish I had more so I could try them with agave nectar and also dunked in coffee.  I did something special with part of the dough, and I'll post that treat later, but the few biscuits I produced were enjoyed and not taken for granted.  And actually I enjoyed not having dozens of biscuits... because the more biscuits you have on hand, the more you eat.  And while I don't mind having a doughey treat once in a while, I don't want to eat more than a couple.  And there's just something nostalgic about eating biscuits to me...

What You'll Need:

1 cup unbleached white flour
1 cup whole wheat pastry flour
6 T NON-hydrogenated vegetable shortening
1/4 tsp salt (optional, but recommended)
3/4 cup soy milk 
additional flour for sprinkling  

How You'll Do It:
Heat the oven to 425º.  Lightly flour a dry surface.  Mix dry ingredients together in a large bowl and sift.  Cut in shortening until dough gets chunky.  Pour in milk, give a couple of stirs, and kneed with with your hands until stickyness is gone or mostly gone.  Remove dough from bowl and put it down on the floured surface.  Form a large (about 10X10 or 8X8) square or circle out of the dough, about 1/2" or 1/4" in height.  Use a cookie cutter or the rim of a thin-rimmed drinking glass to cut your biscuits out in circles.  Once you have your biscuits cut out, place them on an ungreased baking sheet.  If you have leftover dough, reform it into a flat shape and cut more biscuits.  Bake for 12-15 minutes (I did exactly 12 and they were perfect.  If they look golden browned, open one to check the center for doneness). 

Why You'll Love It:
 If you're sick of having toast or pancakes then you're due for a change.  You'll love having versatile biscuits that you can hold over to dunk in some soup at dinner.  Since this recipe calls for non-hydrogenated shortening, it is trans fat free.  Hydrogenated Oil is discussed in Spring Cleaning the Pantry I, as being one of the top things to rid your life of.  They promote scarred arteries and heart disease and are a no-no for healthy people.  Whole Foods Market has an 365 Organic brand non-hydrogenated vegetable shortening, which I use and recommend. 

I could never pick one favorite breakfast food! Do you have a favorite?

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Are you a breakfast fanatic? Check This Out:
Fancy Apple Whole Wheat Crepes
Blueberry Buckwheat Babycakes
Red Pepper and Spinach Hashed Browns