Whole Wheat Cheddar Biscuits

Look at me, I can use my whole wheat flour!

It’s always a challenge for me to use it. I’ve recently noticed that ANYTHING I make using this whole wheat flour tastes a little off. For this one, you bite into it, and go “I’m not sure if I like this…” another bite “..hmm.. I think this is good, let’s try a little more..” another one “..well I don’t know..let’s have another biscuit.”

It was my flour. I haven’t used it in so long. But recently, I felt the need to use whole wheat flour more often, and it makes everything taste weird!

So, even though I have an EXTREME aversion to throwing things out (as you can see with what I did with my extra pancakes), I threw out all my whole wheat flour. And bought some more.

I made these again using my new whole wheat flour, and I will tell you, it was very good. So..this post has a moral. As though I am telling a story to be analyzed and remembered. (well it will be by me) One ingredient can ruin a perfectly good recipe. And when in doubt, throw it out.

What you’ll need:

-3 cups shredded cheddar cheese
–1/4 cup butter, melted
-2 eggs
-1 cup whole wheat flour
-1/4 teaspoon chipotle powder

Directions:

    1.   Preheat the oven to 400˚F
    2.   In a large bowl, combine the shredded cheese, butter and eggs until smooth.
    3.   In a medium bowl, combine the whole wheat flour and chipotle powder. Slowly add the flour mixture to the wet ingredients, mixing until fully incorporated.
    4.   Spoon the batter into balls and place on a parchment lined baking sheet. Press the balls down with the back of a spoon, and bake for around 9 minutes, or until the edges are golden brown.