By the time you have finished lunch, I will have finished my classes for the semester! YAAAAY!
Well, there’s still finals. But small victories, small victories, right?
For one of my classes our final is to write a paper about a food fad. I’m thinking about titling mine, “The Rise and Fall of the On-the-Go Yogurt Empire.”
Anyone remember drinkable yogurt? Like Danimals? Do they still make those? I’ll be finding out! Also, remember Gogurt? I could never open those things without them squirting all over…
Update: you CAN still get Danimals, and they’ve been reformulated to contain 25% less sugar! (See this article) I infer this to mean that they are both healthier and a LOT less tasty than they were when I used to drink ‘em on the daily. PS strawberry banana with the monkey on it was the best.
So I’m actually kind of excited to do the research for that paper, but not the actual writing part because that involves comprehensible sentences. And I ain’t feeling that right now. <– Exhibit A
I just want it to be breaaaaak.
I hate to be wishing away time, but I’m just ready to be with my friends and family and wear cozy clothes 24/7 and read books and sip tea and start all of the shows that I didn’t have time to watch during the semester and also COOK COOK COOK/ EAT EAT EAT.
I am so ready, guys. I will do all of those things. In about a week.
But on a less melancholy note, let’s talk about biscuits, shall we?
Originally I switched most of the bread I eat to whole grain because of the health benefits—fiber that keeps your colon healthy and also lowers cholesterol, contributing to overall heart health, not to mention the LOADS of vitamins still naturally present.
However, now I just really like the taste and texture that whole grains add. They’re so hearty and rustic and comforting. Yum!
Since making the original Vegan Buttermilk Biscuits, I’ve been wanting to try a whole grain version. Let me just say they are DELICIOUS with rye flour! They’re still doughy and soft, but the flavors are so much deeper and more complex. A++++ to you, rye flour.
They would look super adorable with some caraway seeds sprinkled on top, but I’m a college student, and we don’t just go buying a whole container of caraway seeds for a little sprinkling. But I definitely recommend it if you’ve got some caraway seeds on hand!
The fun thing about baking with whole grains is that it’s totally customizable. Play around with the ratio of whole grain to white flour to find what you like best.
Going whole grain isn’t an all or nothing thing. You don’t have to get rid of all of the white flour in your recipes. As long as you add some 100 percent whole grain, you’re doing something positive for your diet and your health!
And once you get more used to how whole grains taste, you can keep adjusting the ratio to include more and more whole grain four. Who knows, maybe soon you WILL be using predominantly whole grains!
- 1 1/2 c. dark rye flour
- 1/2 c. white spelt flour (or sub all-purpose)*
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. sea salt
- 4 tbsp. Earth Balance or coconut oil, NOT melted
- 1 c. unsweetened, plain almond milk + 1 tbsp. fresh lemon juice or vinegar
- Preheat oven to 450 degrees F (230 degrees C).
- Mix dry ingredients together in a large bowl.
- Add cold butter or unmelted coconut oil and use fingers or a pastry cutter to combine until only small pieces remain and the mixture looks like sand. Work quickly so the butter does not get too warm.
- Make a well in the dry ingredients and pour in the almond milk mixture 1/4 cup at a time, stirring with a wooden spoon. You may not need all of the milk mixture. Stir until just barely combined--it will be sticky.
- Turn onto a lightly floured surface, dust the top with a bit more flour, and then very gently turn the dough over on itself 5-6 times.
- Form into a 1-inch thick disc, handling as little as possible. Use a 1-inch thick dough cutter or a similarly shaped object with sharp edges and push down through the dough and twist slightly. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch. This will help them rise uniformly. Gently reform the remaining dough and cut out one or two more biscuits. You should end up with 8-10 total.
- Brush the tops with a bit more melted butter if you wish, and gently press a small divot in the center of each biscuit using two fingers. This will prevent the tops from doming.
- Bake for 10-12 minutes or until fluffy and slightly golden.
- Feel free to alter the ratio of white to rye flour according to your tastes. Just make sure that the total amount of flour comes out to 2 cups.