On Monday night, I whipped up a batch of my Whole Wheat Buttermilk Biscuits to eat for breakfast throughout the week:
The recipe's going in my cookbook, but I've been tweaking these things for months. It took a while to get the recipe light and fluffy. They're made with whole wheat pastry flour, so they're kinda healthy-ish ... though there's non-hydrogenated shortening in them too. You can't make good biscuits without shortnin' (that's what we call it in the South).
I sliced these babies open, slathered 'em with Earth Balance, and drizzled 'em with a good amount of sorghum (which, as I mentioned in an earlier post, is similar to molasses but not so intense).
On the side, I had Tempeh Bacon, which is also going in the cookbook:
The recipe involves marinating the tempeh slices and baking them. I used to use tofu slices for this recipe, but I feel like tempeh does the bacon-y marinade more justice. It has the proper bacon mouth feel too....I love the phrase, "mouth feel." It's so weird.