|Sauteed Red Peppers and Mushrooms on Whole Wheat and Flaxseed Biscuits|
Who says lunch at home has to be boring? At Chez Stealthy Mom, we enjoyed Sauteed Red Peppers and Mushrooms on Whole Wheat and Flaxseed Biscuits. While the biscuits were in the oven, I sauteed the peppers and mushrooms in butter. Just before serving, I added a small slice of marbled cheddar atop each biscuit and served them with a side of Roasted Garbanzos.
For a dozen Whole Wheat and Flaxseed Biscuits:
2 cups whole wheat flour
1/2 cup golden flaxseed meal
4 tsp baking powder
1/2 tsp salt
3 tbsp butter
1 cup milk
Preheat the oven to 450F
Blend the flour, flaxseed, baking powder and salt together. Mix in the butter with a pastry blender or two knives. Stir in the milk. Gently knead the dough just long enough that the dough sticks together. (You do not want to melt the butter with the warmth of your hands.)
Roll the dough out about half an inch thick for sandwich biscuits, making a rectangle. Cut the dough into twelve squares. As you transfer the biscuits to a baking sheet, gently round the corners to keep the tips from burning.
Bake for 14-17 minutes, until the biscuits are golden on the bottom.