There’s no time for playful banter. I just need to get this recipe up because Valentine’s Day so close!
If you couldn’t tell from the onslaught of pink and red recipes over the last week: I love this holiday. I love gushing over my Hunky Husband and Kidlets. I also love that it’s so easy to make healthy food festive. For example, these Raspberry Heart Biscuits. They are made from heavenly whole grains.
This winter I discovered a love for making biscuits from scratch. I couldn’t believe that the entire process was only about 20 minutes – starting with an empty mixing bowl to finished hot biscuits. The dough is simple and forgiving. It’s also tons of fun for miniature chefs to cut out the shapes.
The little rubies of color are from freeze dried raspberries. If you don’t have any in your pantry, don’t panic. Just omit them from the recipe. The heart shape will still maintain your lovely theme. (But heavens-to-goodness, don’t forget the strawberry jam.)
My crew gobbled the first batch with strawberry jam while smiling, swapping stories, and giggling. That is the best. Simple, good food will usually have the same effect with anyone.
The perfect flaky biscuit to accompany Valentine's Day breakfast or dinner.
- 2 Cups White Whole Wheat Flour
- 4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 4 Tablespoons Butter, cut into small pieces
- 1 Cup Milk
- 1/2 Cup Crushed Freeze Dried Raspberries
- Preheat oven to 400 degrees and line a baking sheet with parchment or silicone baking mat. In a large mixing bowl, combine flour, baking powder, salt, and butter. Use a fork, fingers, or dough blender to mix ingredients. Once the butter is in pea-sized pieces or smaller add in milk and raspberries. Stir until your dough is moistened and starting to turn pink-ish. Turn out and knead a few times a clean counter dusted with flour. Use your hands (or rolling pin) to press dough into a sheet one inch high. Use a heart cookie cutter to form your biscuits and place on parchment. Bake for about 10 minutes. Serve with Strawberry Jam.