Whole Wheat Biscuits
2 1/2 Cups Whole Wheat Flour
2 tsp Baking Powder
1/4 Cup Brown Sugar
3/4 Cup Cold Butter
1 Cup Dehydrated Buttermilk Powder* or Dehydrated Fat-Free Milk*
*Reconstitute before using
1. Preheat oven to 400°. Mix first four ingredients together.
2. Add buttermilk or milk to mixture.
3. Bake in greased muffin tins or drop on cookie sheet.
4. Bake 20 minutes.
Friday, January 2, 2009
January's Order
This month's special is hard white wheat. You can get it in a 6-gallon bucket (approx 48 lbs) for $23.43. Money is due to me by January 29th.
“From the standpoint of food production, storage, handling, and the Lord’s counsel, wheat should have high priority. … Water, of course, is essential. Other basics could include honey or sugar, legumes, milk products or substitutes, and salt or its equivalent. The revelation to produce and store food may be as essential to our temporal welfare today as boarding the ark was to the people in the days of Noah.” (Ensign, Nov. 1980, p. 33.)
“From the standpoint of food production, storage, handling, and the Lord’s counsel, wheat should have high priority. … Water, of course, is essential. Other basics could include honey or sugar, legumes, milk products or substitutes, and salt or its equivalent. The revelation to produce and store food may be as essential to our temporal welfare today as boarding the ark was to the people in the days of Noah.” (Ensign, Nov. 1980, p. 33.)
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