Recipe Name Whole Wheat Biscuits Submitted by tmcgoughy Recipe Description For those who are into whole grain foods, these biscuits are surprisingly good for being whole wheat biscuits. I also add 2 tablespoons of lecithin and I use sugar free maple syrup in place of the pancake syrup. Quantity 12 Quantity Unit biscuits Prep Time (minutes) 20 Cook Time (minutes) 15 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 1 1/2 cups wheat flour, wholewheat pastry 1/4 cup Oat bran, raw 2 tablespoons wheat germ 1/3 cup butter 2/3 cups (8 fl oz) Yogurt, plain, low fat 2 teaspoons Syrups, table blends, pancake, reduced-calorie 1 teaspoon salt 3 teaspoons baking powder Steps Sequence Step 1 Preheat ovean to 450 degrees F. 2 In a mixing bowl, sift together the flour, oat bran, 2 tablespoons lecithin granules, wheat germ, baking powder, and salt. 3 Remove 1/2 cup of this mixture and set aside to use later to lightly flour the surface and to knead into the dough. 4 Add the butter to the remaining flour mnixture and blend it in with a pastry blender or 2 knives. 5 In a separate container, combine the maple syrup and yogurt, stirring until well blended. 6 Add to the bowl of flour mixture. 7 Sprinkle reserved flour mixture on flat surface and turn the dough out onto floured surface and gently knead in all the remaining flour. 8 Roll out the dough into a circle 1/2-inch thick. 9 Using a 2-inch cutter or an inverted glass, cut out as many biscuits as possible. 10 Place them 1 inch apart on a baking sheet, lightly greased or lined with parchment paper. 11 Bake in the middle of the oven for 10 to 12 minutes or until the biscuits are golden brown.