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Baking Biscuits on a Cool Evening

Posted on May 07, 2010 by crankycheryl

It’s a cool night, the boys are sleeping, and the woolly caterpillar living in the bug house on the counter is nibbling on a clover leaf.  Why have I grown so fond of this thing?  Last night I actually found myself baby-talking it as I handed in new greenery.

Things are anyway mellow around here, and it seemed like a good night to start on my goal of using the cool nights to bake and freeze some stand-by favorites to have even when it’s too hot to bake.  I’m aspiring  to have a few dozen muffins, a big old batch of oatmeal chocolate chip cookies, maybe a banana bread or two on hand.

Plus these biscuits, which are vegan, mostly whole grain, and a big favorite of E.’s.  With a kid like him, it’s nice to have a few argument-proof things in the freezer to throw on the table with some fruit and milk when whatever thing I’ve made for dinner is the cause of consternation.

Flax-Butternut Squash Drop Biscuits
Makes 24

Preheat oven to 475.

Whisk together:

  • 1 c. whole wheat pastry flour
  • 2/3 c. white flour
  • 2 T. ground flax seed
  • 1 T. baking powder
  • 1/2 t. kosher salt

In a separate small bowl, whisk together well:

  • 1/4 c. pumpkin or butternut squash puree
  • 2/3 c. soy milk (or regular milk)
  • 1/3 c. vegetable oil

Add the liquid ingredient mixture into the dry ingredients and stir just until combined – it will still be sticky.  Use two spoons to form walnut-sized balls and place on a baking sheet about 1 1/2″ apart.

Bake 8 – 11 minutes, until the bottoms are golden brown.  Cool and serve, or freeze.

While mine cool, I’m headed out for more fresh clover for our little pet.

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