Updated Wednesday, July 25th, 2007
Yield: Makes 12 biscuits.
We declare these wheat germ biscuits a winner. The wheat germ not only them different, it makes them better, too.
Combine the flour, wheat germ, baking powder and salt in a bowl. Stir well to blend. Cut in the shortening until the mixture resembles coarse meal. Add the cream and stir with a fork until all ingredients are moistened.
Turn out on to a lightly floured board and knead gently 20 times. Roll the dough to 1/2-inch thickness and cut with a floured 2-inch biscuit cutter. Bake on an ungreased baking sheet at 450 degrees F for 8 to 10 minutes.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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