By Yankee Magazine
Jul 25 2007
We declare these wheat germ biscuits a winner. The wheat germ not only them different, it makes them better, too.
1-1/2 cups unsifted all-purpose flour
1/2 cup regular wheat germ
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup light cream
Combine the flour, wheat germ, baking powder and salt in a bowl. Stir well to blend. Cut in the shortening until the mixture resembles coarse meal. Add the cream and stir with a fork until all ingredients are moistened.
Turn out on to a lightly floured board and knead gently 20 times. Roll the dough to 1/2-inch thickness and cut with a floured 2-inch biscuit cutter. Bake on an ungreased baking sheet at 450 degrees F for 8 to 10 minutes.