1-1/2 Cups of All Purpose Flour
1/2 Cup of Whole Wheat Flour
2-1/2 teaspoons of Baking Powder
1/2 teaspoon of Salt
1/3 cup of Smart Balance Butter
3/4 cup milk
Sift all the dry ingredients into large bowl.
Add Butter and mix with electric mixer or a fork, until mix resembles crumbs.
Slowly add milk while mixing. Mix until dough clings together pulling away from sides of bowl.
Add some extra flour to clean flat surface. Pour dough onto surface and knead for 30 seconds.
Gather dough into a ball. Lightly flour rolling pin and roll dough out uniformly into a large circle.
Leaving dough about 1/2″ to 3/4″ thick . Use biscuit cutter or drinking glass and press firmly onto dough.
Place cut outs onto a flat baking sheet.
Bake 475 Degrees for 10-15 minutes.
Note: This recipe makes it available to have biscuits that include fiber and butter that doesn’t cling to the arteries. To save using electricity, I put the biscuits onto a piece of aluminum foil in my small counter top oven. When they are finished cooking I can transfer the foil to a plate without dirtying a plate or a baking pan.
