Yes, these biscuits aren’t going to win any high-rise contests (no they’re not cookies!), but they are good and, incidentally, nutritious. The fat is trimmed down considerably with the addition of plain yogurt–that, and the whole grain content, will put a twinkle in your cardiologist’s eye.
One of the reasons they are so height-challenged is because they are so moist. They are easiest to cook as drop biscuits because the dough is almost a batter, sort of like free-form muffins. You can roll them out and use a biscuit cutter (I did on the ones above, but they do their own thing anyway and you can’t tell they came anywhere near a biscuit cutter). Enough talk–here’s the recipe:
makes 10-12 biscuits
1 cup plus 2 T. oat flour (whir oatmeal in the blender until fine)
1 cup plus 2 T. whole wheat flour (or a combination whole wheat and white flour)
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
4 T. butter, cold and cut in pieces (or a heart-healthy butter stand-in)
1 cup plain lowfat yogurt
1/2 cup milk
Blend flours, baking powder, baking soda, and salt in mixing bowl. Cut butter pieces into flour mixture using a pastry blender or knife. In a smaller bowl, combine yogurt and milk. Stir yogurt mixture into flour mixture just until blended. Drop biscuits onto baking sheet and bake at 375 degrees for 12-15 minutes or until lightly browned.