Well, we're
gonna start this recipe
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Scallion Cheddar Wheat Biscuits
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and let's look at the
ingredients on this one.
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Okay. All right.
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This is a real easy
one and very, very quick.
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And I'm just
gonna start putting it
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and I've got my
unbleached flour with the germ.
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I'm gonna also put in my
whole wheat pastry flour.
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Well, that's
just keep from going.
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That those
scallions did. Okay, yes.
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I'm gonna put
the baking powder in.
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I want you go and put
the salt in there for me.
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Okay, sea salt here.
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All right, and then we're
gonna go ahead and put and--
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I'm gonna stir
up this a little bit
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because we are gonna put that
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margarine, soy margarine in
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and this is the time go
ahead and put that on in there.
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This is the time when I
get my hands all nice and dirty
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because I'm gonna
just start doing this.
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If you a pastry fork on this
but this I find is a lot easier
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just to do it like this.
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And yes, we grew scallions
in our actually garden itself.
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Our container garden.
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They don't have
to bend, waist high.
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No bending, no
bending, that's the thing.
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Easy maintenance.
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Now once I get this to a
kind of a crumble like you would
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let's see cornmeal you see
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how that's mashing up here well.
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Okay, now we are gonna
do is we are gonna go ahead
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and add in the scallions.
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Okay. All right.
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All of them.
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All the goodies?
Yes, yes, yes, yes, yes.
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Okay, there you go.
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Okay, and then we are
gonna add in the actual soy.
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Cheddar cheese.
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Soy cheddar cheese.
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Okay, I'm gonna
just stir that up.
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Want you to stir
up like I can actually
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get my hands nice and creamy.
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Now I'm gonna
stay that way like--
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Okay. With the fork.
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Just stir little with the fork.
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I don't have to touch it?
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Well, you don't
have to touch it, okay.
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I must stay clean.
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And now very
slowly I'm gonna go ahead
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and pour in the
almond milk, okay.
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Just go ahead and
stir while I'm doing that.
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Now you said almond
milk, now will soymilk do or?
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You could do soymilk,
you can do almond milk,
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you can rice milk all of those.
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You can do all of those, okay.
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All ready. Okay.
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Now this is a new recipe.
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Okay, I can take it from you.
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Oh, you do it from here.
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This is a new recipe, yes,
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and it's a part of our
supplemental pack to global.
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Okay, so we're just getting
this together here, Curtis,
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because what I'm gonna do
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is I'm going to now
just take this, I'm gonna--
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Now time to-- now
you want me to put salt.
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I get you to put
in just a few minutes.
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For just a little a while?
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Yeah, and you know,
you find if you need
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little bit more
flour just add the flour
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that you need
to add to it, okay.
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And so--
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How this recipe
come along, honey,
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because this is a new one?
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You know, I actually, I actually
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have like a lot of
whole wheat biscuit recipes.
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And I saw a recipe
because you do know
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that I love to find recipes
and then tweak it a little bit.
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And so, but this one I
saw this recipe, it had eggs,
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it has real cheese in it,
it had regular milk in it.
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So I said, you know what,
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what if I can make
that more healthier.
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I knew that was coming.
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Okay, so let's spray a
little bit this on our dish,
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our pad here and
we are just gonna roll
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this on out here.
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We get this pull out the way.
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Out of the way there.
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We're gonna pull little bit
of flour on our rolling pan,
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that you hold up for me, babe.
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We want this one
about one inch thick, okay.
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And I'm telling you
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these biscuits are
actually delicious.
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Remember I say it
soy cheddar cheese.
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Yeah, now any particular brand--
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I mean, there's a
lot of brands out there.
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No, there are lot of
now at the market now
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that you can do.
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Okay, and so I
just say look out there
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and see what you can see.
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You get actually get 12
of these which I like okay,
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and then I'm
gonna just sit them on.
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I got my parchment paper,
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I want to sit them on a
parchment paper and on it,
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it cooks at 400
degrees for about 15 minutes,
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about 15 minutes
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and they are
ready to go, you know.
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And you can
serve the main entree,
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you know, could
neither want them
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for morning for breakfast,
you know, the cheddar cheese.
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Think about these
Abundant Living programs
00:04:10.12\00:04:12.11
of course, you have
to do the recipes at home
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to try them out first.
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You know, I have to test
and taste all these recipes,
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I mean, this is tough job.
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It really is.
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Somebody said when
you said that to them,
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they said you have to do what?
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And you said I got to
test all these recipes out.
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They said, can I
come in over there?
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Just sample these
and I'm just up to my--
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Can I come over there?
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Somebody have to do it though.
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Now you may be wondering
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what you're gonna do
with the recipe still, honey?
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The last one you can actually
roll it out the one thing
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and get at least
another biscuit out of it.
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One-- at least one
more biscuit out of it.
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Or you can make
one great big biscuit.
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Okay, that would be for
me, the man size biscuit.
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The man size biscuit.
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So now this little thing is
not gonna work for me, right.
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You have a bigger one in these?
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You know, I
need for you to share
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so let's just go ahead and
just make one more biscuit.
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Okay, I wasn't-- this
wasn't I looking for so--
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okay, so this be the last one.
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This be the last one. Okay.
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We're gonna put
on our sheet there.
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And bake at what
temperature did you say?
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Four hundred degrees
for about 15 minutes, okay.
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Oh, all right. Okay.
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And so what's gonna
happen is we're gonna go off
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and when we
come back guess what,
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you will see the
final product so stay by.
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