Butter Biscuit Bake-Off

Butter Biscuits

Several months ago, I emailed Clabber Girl Corporation to thank them for offering a non-GMO baking powder. Rumford is non GMO and aluminum-free. The company sent me a generous sample of the Reduced Sodium version to try. (The sample arrived just before the heat wave, so it was a while before I could go anywhere near the oven. )

Would reduced sodium baking powder get the same results? To find out, I baked up two batches of Butter Biscuits using both versions of the baking powder.

To make the trial as fair as possible, I mixed both at the same time and baked them at the same time. First, the low sodium were arranged on the left side of the baking sheet and the regular on the right, then I reversed them for the next sheet. (That way the only variable was the baking powder. They were rolled the same thickness at the same time, baked at the same time at the same temperature and any inconsistencies within the oven were controlled.)

Here is my Butter Biscuit recipe, adapted from the Tea Biscuits recipe in the Five Roses: A Guide to Good Cooking book:

Quick Cinnamon Rolls

Quick Cinnamon Rolls

How long does it take to open up a tube of refrigerated cinnamon rolls? Add five more minutes' of prep time, and you could make these delicious cinnamon roll biscuits from scratch. I used whole wheat flour but white would be fine. Compared to the chemistry lesson required for the store-bought kind, this ingredients list is simple and you likely have everything on hand:

2 cups flour (either whole wheat or unbleached)
4 tsp baking powder
1 tsp salt (optional)
1/3 cup butter, still hard from the fridge
1 cup milk

1/4 cup butter, softened
1/4 cup brown sugar
1 tsp cinnamon powder

Sauteed Red Peppers and Mushrooms on Whole Wheat and Flaxseed Biscuits

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: