SKINNIER UTTERLY SIMPLE BISCUITS/BAPS, lower-fat, Frugal, Vegan opt

A healthier take on recently posted Simple Speedy Breakfast Biscuits...

1st posted 2018; updated 4/24

Wholemeal flour & yoghurt make these a healthier version of
Instant Breakfast Biscuits but are still gorgeously tender inside 

These, like the originals are simple in the the extreme, dropped by spoon or handsful onto a tray and baked in 15 minutes.  

But where the originals are relatively high in butter, this skinnier version is a better choice for anyone with cholesterol or diet issues.  67 replaced some of the butter with yoghurt and some wholemeal flour replaced white, adding heart-friendly fibre.   

The Skinnier Breakfast biscuits still have the crunchy outside and wonderfully tender inside but with a nutty lighter taste.

Serve warm for breakfast with boiled eggs and/or spreads.    

Cost: £1.75 (4/24)
Makes: 12-15 biscuits or 4 large sandwich baps

Ingreds:
     
    170g/6oz white flour
     85g/3oz wholemeal  flour       
      2 tsp baking powder       
      1/2 tsp baking soda       
      1/2 tsp salt
      1 tsp sugar (opt)
      
     1 cup buttermilk, stirred OR milk that's gone off or has had a tablespoon of vinegar stirred in OR 75% yoghurt, 25% water  (vegans, non-dairy milk or yoghurt)

       85gm/scant 3oz unsalted butter melted & slightly cooled

       30g/1 generous oz yoghurt 

Method:

1. Preheat oven to 220C- non fan/425F 
2. Line baking tray with greaseproof paper
3. Mix buttermilk, melted butter & yoghurt
4. Mix flour, baking powder, baking soda, salt & sugar 
5. Add liquid to dry; stir just until completely blended
6. Rest for a few minutes to allow to thicken 
7. Using an ice cream scoop, dessert spoons or clean hands drop the dough onto baking trays; aim for rustic/shaggy   
8. Bake in the centre of the oven 12-15 mins or until golden
9. Cool on a baking rack

Comments: 'I so love these; they're so quick and tasty.' Retired writer

Tips:

Sandwich baps from Breakfast biscuit dough:

utterly wonderful 

• The dough makes lovely sandwich baps: scrape the dough onto the lined baking tray in a rough square; smooth it and even out the edges until it is 1.5 inches /3.8 cm high; divide equally into 4; separate slightly and bake as normal 
• Vegan option: dairy-free milk, yoghurt & plant butter

          yeast-free breads, go toNav Bar Recipes II/ bottom page

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission