Wow. I can honestly say these were a HUGE hit at my table the other night! I whipped up a double batch of these tonight to go with this pasta and vegetable dish I made. I had a fruit salad ready as well, but I felt that we needed something else too.
I am so glad I tried these. The kids gobbled them up! The double batch made A LOT of biscuits, so I was still able to freeze a good portion of them for a meal later in the week, but I could not believe how much my kids loved these.
The best part?
I didn’t have to feel one bit guilty about them asking for seconds and thirds of these biscuits either.
I cleaned up the traditional garlic cheddar biscuit recipe by subbing in whole wheat flour, low fat buttermilk and lowfat cheddar cheese. The double batch made about thirty biscuits so I didn’t even feel bad about the addition of the butter either. I cut them into fun flower shapes, but feel free to use a circle cookie cutter or your own special design too. They will freeze well and can be kept in the freezer to be reheated for a great addition to another meal too.
Best of all, they really are easy to make, which if you have been reading my blog for awhile now, you know that is a big draw for me. I like to take time in the kitchen and I love to cook, but when you have three really hungry kids waiting for some food to be put on the table, you don’t really have a lot of quick options! These are great because they are quick and easy, but give off that “I just make homemade bread” smell and taste.
Your family is sure to love them too!
Whole Wheat Cheddar Garlic Biscuits
2 cups whole wheat pastry flour
4 tsp baking powder
1 tsp garlic powder
1/4 cup cold butter
1 cup cheddar cheese, grated
1 cup buttermilk
Preheat oven to 350 degrees. In a medium bowl, combine flour, baking powder, salt and garlic powder. Cut butter into small pieces and mix into flour mixture with a fork, pressing butter together with the flour until dough begins to be a lumpy mixture. Sprinkle in the grated cheese and mix lightly. Pour buttermilk in, and mix until well combined. Add a little more flour if dough is too sticky, then take out and knead with your hands 10-12 times. Roll out on a floured surface and cut with a cookie or biscuit cutter.
Place on a cookie sheet 2 inches apart and bake on the middle rack in the oven for 8-11 minutes.
Biscuits should be lightly browned and baked through. Serve warm. Biscuits may be cooled and then frozen to be served another time.