bake your own biscuits:

today's breakfast: homemade whole-grain biscuits, yogurt w/maple syrup, grapes, and fresh squeezed grapefruit juice! yum!

in an attempt to cleanse our home of processed foods, we have banned cereals in our house. the initial aftermath of this decision was pretty bloody. tantrums over having to take the time to fix breakfast ensued. indecisiveness. more tantrums. regret over missed cereal. grieving for the cereal. but now that we've been making breakfast for the past few months, a funny thing has happened. we are forced to get up a tad earlier. we sit down and eat together. we are not as cranky by lunch time, because we had a real meal first thing in the morning! amazing! i know that not all of you have the time to make a big meal before you rush off to work and school, so i thought i'd share a recipe that is quick and easy, and something you could do on a weekend and have enough to get you through the week!



this is actually a pretty quick breakfast. it takes about 10 min to prep the biscuits and 15 min to bake them. makes 13 biscuits, so you have plenty of leftovers for the rest of the week! take the last couple minutes while your biscuits are in the oven and prep your yogurt and fresh fruit. so good!

my biscuit recipe:

-preheat oven to 450
-makes 13 enormous biscuits

ingredients:
3 cups whole grain flour
4 tsp baking powder
1 tsp salt
2 tbsp unrefined sugar*
3/4 tsp cream of tartar
3/4 cup butter
1 1/2 cups milk (or buttermilk)*

-in a large bowl, combine dry ingredients
-with a pastry cutter, cut in butter until mixture resembles coarse crumbs
-add milk
-stir until just moistened
-turn dough onto floured surface
-work dough just so that it holds together (if you work the dough too much your biscuits will be more like hockey pucks--so don't over do it!)
-break off in small handfuls, rounding the dough into shape in your hand, and plop the biscuits down on your baking sheet
-bake for about 15 min, or until golden brown.
-stuff your face with deliciousness.

*if you don't have access to a true unrefined sugar, either leave it out or substitute 1 tbsp of maple syrup. add the maple syrup when you add your milk
*i use fresh dairy we get directly from the farmer. if you're already spending the dollars on the organic stuff, it might be worth your while to consider switching to raw, as it has a TON more nutritional value than the pasteurized stuff, and the price difference is negligible if you're already spending the cash on organic. Just be sure to get it from a reputable source!

enjoy!

--rachel