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Fat-Free Mixed-Grain Angel Biscuit Recipe

Guest Author - Emmy Lynn

I love homemade biscuits, light and soft and hot from the oven. Making a light biscuit was easily achieved in the good old days when I baked with white flour. Then I made the switch to whole grains and baking good biscuits became a hit or miss activity. They tasted good, but you didn't want to be standing around in bare feet if I happened to drop one on the floor. When I transitioned to fat-free cooking, well, I thought my days of baking edible biscuits were over. Heavy and dry aren't exactly appealing qualities in a biscuit.

Now, if you are thinking that was the end of that, I am happy to say this story had a happy ending. By some lucky coincidence, I came across a recipe for angel biscuits. Angel biscuits are made with three leavening agents and they are as light as they can be, even when made with whole grain flour. My angel biscuits are made with three different grains and they are soft and dreamy. Enjoy them as a savoury accompaniment to supper or spread with jam at breakfast. These biscuits would be fabulous baked on top of an oven stew as well.

Fat-Free Mixed-Grain Angel Biscuits

1/4 cup warm water
1 teaspoon dry active baking yeast
1/2 teaspoon sweetener of choice

3/4 cup non-dairy milk or potato-cooking water combined
with 1/2 tablespoon vinegar
1/4 cup mashed potatoes (can use leftover potatoes)

1 1/3 cups whole wheat flour
1/3 cup regular rolled oats
1/3 cup whole grain cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Dissolve the yeast and sweetener of choice in the warm water. Let sit for about five minutes or until the yeast foams up.

In a small bowl, combine the non-dairy milk or potato-cooking water, vinegar and mashed potatoes. Add the yeast mixture and stir well.

In a large bowl, combine the flour, rolled oats, cornmeal, baking powder, baking soda, and salt. Make a well in the centre. Add the potato-yeast mixture and stir to form a soft dough. If the dough is very soft, add a bit more whole wheat flour, but be wary of adding too much. Sprinkle the work surface with a little flour, turn out the dough, and pat it into a large round approximately 3/4-inch thick. Cut biscuits using a biscuit cutter or a juice glass. Place on a parchment-lined baking sheet. Cover the biscuits with a clean dish towel and let sit in a warm spot for 45 minutes to an hour.

While the biscuits are rising, preheat the oven to 400F.

Place the baking sheet in the middle of the preheated oven and bake the biscuits for 15 minutes or until done. Serve warm.

Makes 12 to 15 angel biscuits.
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Content copyright © 2014 by Emmy Lynn. All rights reserved.
This content was written by Emmy Lynn. If you wish to use this content in any manner, you need written permission. Contact Megan Mignot for details.

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