I regret to inform you, but this Saturday is also going to be sans ebelvskivers. It’s an outrage, I say; but, it’s not by choice. I have to work. (On a Saturday!? What the?! I know, I know, it’s criminal, but I do appreciate your sympathy.) Since there is no time for prefect, puffy pancakes, I leave you with biscuits. Homemade, whole wheat, cheddar-laced biscuits.Oh, and don’t let anyone make you believe you need a biscuit cutter. A pint glass works perfectly. I had a moment of mini-panic thinking I needed a 2.5″ metal ring, and then the love-child of MacGyver and Martha emerged to save the day once more. I think I need to name her.
Whole wheat cheddar biscuits (makes 6):
1 cup whole wheat flour, plus more for kneading
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening
1/2 cup shredded cheddar cheese
1/3 cup milk
Preheat oven to 450. In a mixing bowl, combine the dry ingredients. Cut in shortening until mixture is coarse and crumbly. Add in the egg and milk, beat until combined.
Move dough to a well-floured surface and dust with additional flour. Knead 10-15 times and roll out to 3/4″ thick and cut with whatever you have that is approximately 2.5″ in diameter.
Bake for 8-10 minutes and try to just eat two…