Tag Archives: whole wheat biscuits

A weekly meal plan is always useful to have. It helps with shopping, meal preparation, healthy eating, meal variety, and can save on the grocery bill. What follows is my suggested meal plan and shopping list for Week 3. I have several weeks’ worth of meal plans developed using recipes I have created for my food blog. You can access the meal plans for other weeks by clicking on the hotlinks at the end of this posting. Of note, the Week 1 posting also includes information on meal planning in general.

I’ve provided a list of the main ingredients that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own list as I have not listed what I consider to be “staple” items like regular milk, butter, eggs, flour, sugar, butter/shortening, oil, spices, etc.

Click on the green hotlinks to access the recipes.

MONDAY

Glazed Lemon Pecan Sweet Bread – This is a lovely treat to start off the week. Tuck it in to the lunch bags for a treat at break.

Shopping List: Lemon, pecans

Dinner: Rich and Hearty Goulash Soup with Whole Wheat Biscuits

This soup is the full meal deal – very filling and flavorful.

Shopping List: For the Soup – Ground beef, onion, celery, carrots, rutabaga, parsnip, potatoes, zucchini, garlic, tomato paste, canned diced tomatoes, ketchup, beef stock (click here for my recipe), red wine vinegar. For the Biscuits – All purpose and whole wheat flours, buttermilk

There’s nothing like a wholesome homemade biscuit and these whole wheat biscuits go really well with the Goulash Soup.

Dessert: Apple Crisp

No matter the season, this old faithful dessert will always meet with satisfaction. Pure comfort food at its best!

Shopping List: Apples (e.g., any combo of Cortland, Honeycrisp, Humes, Gingergold), rolled oats, pecans, lemon juice

TUESDAY

Dinner: Pork Loin Roast with Pomegranate, Red Wine, and Black Garlic; serve with Potato Patties and medley of roasted vegetables of choice

Black garlic is not all that common yet, here on PEI, the garlic grower at Eureka Garlic just outside Kensington produces black garlic. Click here to read the story I wrote on Eureka Garlic’s black garlic. Not at all the taste you might think – in fact, no garlic flavor at all. Its transformation is more of a cross between a fig and a prune. Goes particularly well with pork.

Shopping List: For Pork Loin Roast – Pork rib roast, garlic, soya sauce, white wine vinegar, shallots, pomegranate molasses, chicken stock, black garlic, balsamic vinegar, red wine, orange juice. For Potato Patties – Potatoes, sour cream chicken bouillon, breadcrumbs.

These potato patties are such an incredibly tasty way to serve potatoes and they freeze well, too!

Dessert: Date Squares

Date Squares, the perennial favorite with many! These are a yummy treat and they freeze well, too.

Shopping List: Dates, rolled oats, orange juice

WEDNESDAY

Dinner: Savory Cottage Pie

Lovely winter time treat, these little pies are packed full of flavor!

Shopping List: Ground beef, onion, carrots, parsnip, celery, green pepper, garlic, mushrooms, tomato paste, tomato sauce, ketchup, canned diced tomatoes, Worcestershire sauce, Dijon mustard, beef broth, molasses, frozen peas and corn, potatoes, grated cheddar cheese

cottage pie — My Island Bistro Kitchen’s Cottage Pie

Dessert: Butter Tarts

When it comes to food, it doesn’t get any more Canadian than these sweet butter tarts! A treat for sure, eh!

Shopping List: Pie Pastry, general baking supplies + maple syrup, milk/blend/cream
Butter Tarts

THURSDAY

Dinner: Mussel Chowder served with Pan Rolls

This chowder is incredibly flavorful. They’ll ask for seconds on this one!

Shopping list: For Chowder: 2 lbs PEI mussels, onion, garlic, white wine, celery, carrots, potatoes, chicken broth, whole milk (or evaporated milk); For Pan Rolls: Yeast + standard baking supplies

PEI Mussel Chowder Paired with Upstreet Brewing Company's Commons Czech Style Pilsner — PEI Mussel Chowder Paired with Upstreet Brewing Company’s Commons Czech Style Pilsner

Nothing better with chowder than fresh homemade rolls, still warm from the oven! Bring on the butter!

Dessert: Squash Pie

Pick up a butternut squash and make this delectable pie – it’s even better than pumpkin pie and has a deeper flavor. Don’t reserve this recipe just for the autumn – it’s good any time of the year!

Shopping List: 1½ – 1¾ lb butternut squash, pastry for 10” single crust pie, evaporated milk, whipping cream

FRIDAY

Dinner: Chicken and Mushroom Crepes with Cheese Sauce; serve with favorite green salad

A real special Friday night dinner. These crepes are so tasty with their cheesy sauce!

Shopping List: For crepes – 2 cups cubed cooked chicken, chicken stock, cheese mix (e.g., mozzarella, provolone and parmesan), celery, mushrooms; For salad – lettuce and favorite salad fixings and dressing.

Chicken and Mushroom Crepes with Cheese Sauce

Dessert: Leftover Squash Pie

SATURDAY

Dinner: Asparagus Stuffed Chicken Breasts with Rice

Fresh asparagus works best in this chicken dish. Super yummy and looks great when it is sliced with the rings of the asparagus being very showy!

Shopping List: Boneless skinless chicken breasts, Boursin cheese, fresh asparagus spears, prosciutto, parmesan cheese, rice.

Dessert: Blueberry Bread Pudding with Grand Marnier Sauce

Oh là-là, how many different ways can you say “yummy”? This moist and flavorful bread pudding will have them calling for seconds!

Shopping List: For Pudding: 1 – 1lb loaf of soft French bread, whole milk, maple syrup, 2 cups high-bush blueberries (fresh or frozen). For Sauce: Grand Marnier, corn syrup

SUNDAY

Sunday Breakfast: Special Treat – Cinnamon Rolls

Dinner: Cranberry and Ginger Sauced Pork Chops; serve with baked potato and medley of favorite steamed vegetables

Jazz up pork chops with a tasty and colorful cranberry and ginger sauce.

Shopping List: Pork Chops, chicken broth, orange juice, balsamic vinegar, cranberry preserve/jam, mustard, onion

Dessert: Leftover Blueberry Bread Pudding

I hope you have found some interesting recipes from my food blog to try this week!

For other weekly meal plans from My Island Bistro Kitchen, click on the links below:

Week 1 Meal Plan
Week 2 Meal Plan
Week 4 Meal Plan
Week 5 Meal Plan
Week 6 Meal Plan

General, Meal Planning

MEAL PLANNING – WEEK 2

January 14, 2018 Barbara99

Here is my suggested meal plan for the upcoming week. This is the Week 2 menu. You can access the meal plans for Week 1 by clicking here, Week 3 here, Week 4 here, Week 5 here, and Week 6 here.

I am a big fan of meal planning – it takes some coordination and effort upfront but the payoff is great. Find tested and reliable recipes with ingredients you know your family will like, read through the recipes to see what’s involved in their preparation and how long it will take to prepare them, make the shopping list, shop for the ingredients, and set aside the time to make the recipes. If you have helpers in the household, assign them tasks to help with the preparation.

Rather than spend time aimlessly perusing recipes in books or magazines or searching through the internet for a recipe that might pique your interest, I recommend first thinking about what main ingredient might appeal to you – is it ham, beef, poultry, fish, pasta, vegetables, etc. Are you looking for a casserole, a pot pie, or a main entrée, a one-time meal recipe or one that leftovers could be frozen for another meal or transformed into another dish altogether? Once you narrow down what you are aiming for, your search for the recipe will be more focused and concentrated and you will spend less time on the recipe search and more time productively spent actually making the dish.

To help you with that search, I hope you find some, or all, of the following recipes of interest and ones you will add to your weekly meal plan.

I’ve provided a list of the main ingredients that, for the most part, would probably involve a shopping trip to the supermarket for most. However, as always, read each recipe thoroughly and carefully to create your own personalized list as I have not listed what I consider to be “staple” items like regular milk, butter, eggs, flour, sugar, butter/shortening, oil, spices, etc.

Make sure you read through the menu suggestions for the entire week as some require some leftover meat or gravy, etc., from a previous day’s dinner so you will need to know what amounts of ingredients need to be set aside for a subsequent day’s meal.

Click on the green hotlinks to access the recipes.

MONDAY

Granola – My recipe for granola is nut free. So tasty, it’s actually yummy eaten as a trail mix treat, too!

Best Zucchini Granola Muffins – These are great breakfast or coffee break muffins and they freeze very well. Great treat to start off the week!

Shopping List: Granola (click here for my recipe), zucchini, applesauce

Dinner: Roast Beef, Potato Patties, Turnip Puff Casserole

A roast beef dinner is so tasty (and the house smells so great when the beef is roasting). Be sure to save some of the beef and make some gravy for the beef pot pies for Tuesday night’s dinner!

The potato patties are a change from traditional mashed or boiled potatoes and these are super tasty. Turnip goes particularly well with beef and is transformed into a lovely flavorful casserole to serve as a side dish. Jazzes up a roast beef dinner for sure!

Shopping List: Roast of beef, cut of choice. For Potato Patties – Potatoes, sour cream chicken bouillon, breadcrumbs. For Turnip Puff Casserole – Rutabaga, applesauce, onion, parmesan and cheddar cheeses.

Turnip Puff Casserole

Dessert: Rustic Apple Pie

Who can say no to a homemade apple pie! Add a scoop of your favorite vanilla ice cream to make this an even more special treat!

Shopping List: Apples, pie pastry for double-crust pie + enough for a single crust pie (needed for tomorrow’s Beef Pot Pie)

TUESDAY

Dinner: Beef Pot Pie – This is a great way to use up leftover roast beef and gravy from Monday night’s dinner.

Sometimes, depending on the size of roast, after a couple of days of leftover sliced cold roast beef, it can be a little boring, shall we say. That’s why it’s important to find other uses for the leftover roast beef, like this Beef Pot Pie, so it seems like a brand new idea for dinner!

Shopping List: Rutabaga, carrots, potatoes, onion, mushrooms, tomato paste, Worcestershire sauce, red wine summer savory, frozen peas and corn, fresh parsley, pastry for single crust pie

Dessert: Leftover Apple Pie

WEDNESDAY

Dinner: Potato Leek Soup with Whole Wheat Biscuits

Sometimes you just need a plain old-fashioned silky smooth cream soup and this Potato Leek Soup fits that bill nicely. Serve it with some warm homemade whole wheat biscuits, with a slather of butter, of course!

Shopping List: For Soup – Potatoes, leek, celery, onion, garlic, chicken/turkey stock, milk, white cheese blend (e.g., mozzarella, provolone, parmesan) For Biscuits – All purpose and whole wheat flours, buttermilk

Dessert: Chocolate Drop Cookies

These are a great chocolate cookie and sure to find their way into the heart of any chocolate lover.

Shopping List: General baking supplies + cocoa

Chocolate Drop Cookies

THURSDAY

Dinner: Chili Con Carne served with Pan Rolls

This chili is packed full of flavorful ingredients. While I think it’s perfect any time of the year, it’s especially inviting on cold winter days! Make a batch of homemade pan rolls to accompany this chili.

Shopping List: For Chili – Ground beef, onion, green pepper, celery, garlic, 1 – 28oz can diced tomatoes, 2 – 14oz cans red kidney beans, 1 – 10oz can tomato soup, 1 – 5.5oz can tomato paste, chili powder, balsamic vinegar, liquid beef bouillon, mushrooms. For Pan Rolls – Yeast + standard baking supplies

Dessert: Creamy Coconut Rice Pudding

Baked rice pudding is a comfort food and many will remember their mothers and grandmothers making this treat. I’ve jazzed up my recipe with coconut milk and raisins that have had a little “nip” of amaretto!

Shopping List: Arborio rice, amaretto, raisins, coconut milk, maple syrup, shredded coconut

FRIDAY

Dinner: Honey Garlic Spare Ribs, Twice-baked Potatoes, favorite side vegetable

Nothing beats honey and garlic to add some life to spare ribs! These ribs can be served with rice or choice of potato but my favorite is to add a twice-baked potato to the plate. Super yummy.

Shopping List: For Spare Ribs – Ribs, apple juice, honey, soya sauce, garlic, onion. For Twice-baked Potatoes – Baking potatoes such as Russet variety, sour cream, whole milk or cream, liquid chicken bouillon, garlic, cheddar and parmesan cheeses

Garlic Spareribs served with Turnip Casserole and Baked Potato

Stuffed Baked Potato — Twice-baked Potato

Dessert: Jelly Roll

Lovely sponge cake rolled with red jam or jelly. Yes, this is indeed an old favorite with many.

Shopping List: Cake and pastry flour, favorite red jam or jelly

SATURDAY

Dinner: Moussaka with green salad

While I have made Moussaka for years, recent visits to Greek islands reignited my love for this dish. As a nod to my Prince Edward Island heritage, my version uses potatoes instead of the traditional eggplant. A little time-consuming to make but the end result is so worth it!

Shopping List: For Moussaka – Ground beef, onion, celery, garlic, 14-oz can crushed tomatoes, tomato paste, red wine, beef broth, russet potatoes, milk, Gouda cheese, breadcrumbs. For green salad – favorite lettuce and salad fixings of choice, dressing.

Dessert: Vintage Tomato Soup Cake

I grew up with this cake being frequently made. Bet you can’t tell there is a can of tomato soup in it!

Shopping List: Tomato soup, molasses

SUNDAY

Sunday Breakfast: Special Treat – Blueberry Buttermilk Pancakes

Sunday mornings call for something just a little more special than you might make on busy weekday mornings. Try these Blueberry Buttermilk Pancakes with maple syrup or a rich blueberry sauce for double the blueberry flavor.

Shopping List: Buttermilk, blueberries (fresh or frozen)

Dinner: Leftover Moussaka

Dessert: Leftover Vintage Tomato Soup Cake

So, there you have it – the Week 2 Meal Planning Menu from My Island Bistro Kitchen.

For other meal plans from My Island Bistro Kitchen, click on the links below:

Week 1 Meal Plan

Week 3 Meal Plan

Week 4 Meal Plan

Week 2 Meal Plan from My Island Bistro Kitchen

Pin Me To Pinterest!

Week 2 Meal Plan from My Island Bistro Kitchen Food Blog

Breads, Rolls, and Biscuits, Recipes

Whole Wheat Biscuits Recipe

February 7, 2017 Barbara99

For me, one of the hallmarks of a wonderful homemade meal is a fresh batch of tender and flavorful whole wheat biscuits on the table! These are particularly good with baked beans (especially when the biscuits are slathered with molasses!) or, well, just about anything! Biscuits are a form of a quick bread so they don’t take long to whip up and, best of all, they only call for pantry staples like flour, baking powder, salt, butter, milk and sometimes a small amount of sugar.

My recipe calls for a combination of flours – 1 1/4 cups of all-purpose flour and 3/4 cup whole wheat flour. I find that using all whole wheat flour does not yield the tender texture that can be achieved by blending all-purpose flour with the whole wheat. Shortening or butter can be used as the fat for biscuits; however, nothing beats butter for flavor!

These biscuits have a different flavor and texture than my standard white biscuits and these are made with buttermilk (or sour milk) instead of with whipping cream and whole milk (click here for the recipe for my white tea biscuits). They are two distinctly different types of biscuits. The whole wheat ones are slightly more “rustic” while the white biscuits are very refined. I tend to make the whole wheat biscuits to serve alongside a more rustic meal like beans, chili, and stews, for example. My regular “go-to” standard biscuits are the white tea biscuits and, for sure, they are the ones I use for afternoon teas because of their light, tender crumb.

My hints for making biscuits are –

Use cold ingredients. In fact, it’s a good idea to put the flour mixture in the refrigerator for about an hour or so so that it is cold to start with.
Use cold butter or even frozen butter which is what I use. That cold butter will give flaky tenderness to the biscuits. The butter can be cut into the flour mixture with a pastry cutter but my preference is to hold a grater (with large holes) over the flour and grate the butter right into the flour. Stop and give the mixture a stir after grating some butter to integrate and distribute it and then keep on grating the rest of the butter. This helps to ensure that the butter gets incorporated right into the cold flour. If you grate the butter into a separate bowl, it will tend to clump together, especially as you transfer it to the flour mixture.
Only mix the liquid and dry ingredients as minimally as possible and do so gently and with a fork. Over-mixing will result in over-developing the flour’s gluten and yield tough biscuits. Just mix enough that the flour is incorporated and the batter starts to pull away from the sides of the bowl.
Let the batter rest in the bowl for 1-2 minutes. This allows the ingredients to settle (they need to get to know each other!).
Turn the batter out on to a lightly floured surface. Knead the mixture 8-10 times only. Do NOT over-knead as over-working the dough will “stir up” the gluten in the flours and will yield dense, tough biscuits. After kneading, little bits of the butter should still be visible in the dough. With biscuits, you are not “blending” ingredients but, rather, are simply barely mixing them just enough so that the dough sticks together.
Use a rolling pin, or simply pat the dough to about 1″ thickness. Use desired size of biscuit cutter. A good, general size cutter for biscuits is a 2″ cutter. Flour the cutter before cutting each biscuit and cut the biscuits as close together as possible to minimize the amount of dough that will have to be gathered up and patted down again for the next cutting – remember, the goal is to minimize the amount of “working the dough” that happens . Make sure the cutter is sharp-edged and do not twist the cutter when cutting out the biscuits. Cut straight down into the dough. Twisting the cutter while cutting the biscuits can be a cause of biscuits unevenly rising and hence spreading during the baking process – that’s when they lose their shape and go downhill to the point that they may look like a ski slope!
Once the first cut of biscuits is made from the dough, gather up the remaining bits and pat it down to 1″ thickness and continue to cut out remaining biscuits. Again, resist the urge to knead the dough any more than absolutely necessary to pull it together.
Bake the biscuits in a hot oven (450F) until they start to turn golden brown on top, about 14-16 minutes, generally.

Biscuits are best served slightly warm so make them just before the meal.

[Printable recipe follows at end of posting]

Whole Wheat Biscuits

Ingredients:
1¼ cups all-purpose flour
¾ cup whole wheat flour
4 tsp baking powder
1 tsp salt
1 tbsp granulated sugar
6 tbsp cold, unsalted butter, cut into small chunks
1 cup buttermilk or sour milk*

1-2 tbsp milk for brushing tops of biscuits

Method:
Preheat oven to 450°F. Line baking sheet with parchment paper.

In large bowl, whisk together the flours, baking powder, salt, and sugar.

Grate cold (or frozen) butter over flour in bowl, or use a pastry cutter to cut in the butter until mixture resembles coarse crumbs.

Make a well in the center of the ingredients. Pour milk into well in dry ingredients. Using a fork, mix ingredients together just until flour mixture is incorporated. Do not overmix. Mixture will be a soft, moist batter.

Let batter rest in bowl for 1-2 minutes then turn out onto a floured surface. Knead dough 8-10 times. Do not over-knead.

Roll or pat dough to desired thickness, about 1” thick. Using a 2” floured round cookie cutter, cut out biscuits, re-flouring cutter before cutting out each biscuit. Gather up remaining dough, pat down to about 1” thick and cut out biscuits.

Using a small spatula, transfer the biscuits to prepared baking sheet, placing them about 1” to 1½ “ apart. Prick tops of biscuits with fork tines and lightly brush with milk, if desired. Bake for 14-16 minutes or until lightly browned on top. Remove from oven and let cool on baking sheet for 3-4 minutes then transfer to wire rack.

Biscuits may also be placed close together in a greased baking pan with sides. Baking the biscuits in this manner will yield soft-sided biscuits.

*To sour milk, place 1 tbsp white vinegar in a measuring cup. Add enough milk to make 1 cup. Stir. Let stand for 5 minutes to sour.

Yield: Apx. 12-13 – 2” biscuits

Yum

Whole Wheat Biscuits Recipe

Yield: 12-13 - 2" biscuits

Delicious easy-to-make classic whole wheat biscuits that are tender and flavorful.

Ingredients

1¼ cups all-purpose flour
¾ cup whole wheat flour
4 tsp baking powder
1 tsp salt
1 tbsp granulated sugar
6 tbsp cold, unsalted butter, cut into small chunks
1 cup buttermilk or sour milk*
1-2 tbsp milk for brushing tops of biscuits

Instructions

Preheat oven to 450°F. Line baking sheet with parchment paper.
In large bowl, whisk together the flours, baking powder, salt, and sugar. Grate cold (or frozen) butter over flour in bowl, or use a pastry cutter to cut in the butter until mixture resembles coarse crumbs. Make a well in the center of the ingredients.
Pour milk into well in dry ingredients. Using a fork, mix ingredients together just until flour mixture is incorporated. Do not overmix. Mixture will be a soft, moist batter. Let batter rest in bowl for 1-2 minutes then turn out onto a floured surface. Knead dough 8-10 times. Do not over-knead.
Roll or pat dough to desired thickness, about 1” thick. Using a 2” floured round cookie cutter, cut out biscuits, re-flouring cutter before cutting out each biscuit. Gather up remaining dough, pat down to about 1” thick and cut out biscuits.
Using a small spatula, transfer the biscuits to prepared baking sheet, placing them about 1” to 1½ “ apart. Prick tops of biscuits with fork tines and lightly brush with milk, if desired. Bake for 14-16 minutes or until lightly browned on top. Remove from oven and let cool on baking sheet for 3-4 minutes then transfer to wire rack. Biscuits may also be placed close together in a greased baking pan with sides. Baking the biscuits in this manner will yield soft-sided biscuits.
*To sour milk, place 1 tbsp white vinegar in a measuring cup. Add enough milk to make 1 cup. Stir. Let stand for 5 minutes to sour.
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You may also enjoy these other Biscuit recipes from My Island Bistro Kitchen:

Tea Biscuits
Buttery Buttermilk Biscuits
Rustic Oat Bran Biscuits
Cheddar Cheese Biscuits

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Tag Archives: whole wheat biscuits

Meal Planning – Week 3

MEAL PLANNING – WEEK 2

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Whole Wheat Biscuits Recipe

Whole Wheat Biscuits

If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.

Connect with My Island Bistro Kitchen on Social Media

You may also enjoy these other Biscuit recipes from My Island Bistro Kitchen:

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