They say breakfast is the most important meal of the day, but most days I can barely get myself out of bed early enough to make it to work on time. Most mornings I am running out the door grabbing whatever I can eat on my drive over. Some days it’s an apple and almonds, other days it’s a couple of cookies. Rather than trying to change my sleeping habits, I thought I’d make something at the beginning of the week and have my breakfast ready to go.
Whole wheat biscuits fit the bill of being quick, easy, and filling, but it needed something more. I thought I’d try my hand at making grapefruit curd mostly because I didn’t have any lemons at home. It turned out to be a nice change from lemon curd with a slightly bitter after taste. Plus I couldn’t resist adding some of my beet food coloring to give it a hint of pink!
Let’s be real here, the star of the show is the grapefruit curd. But really, the biscuits weren’t so bad! I even ground up some uncooked quinoa to make my own flour. (We just got a Vitamix and I’m sort of in love with it). Next time I’d even add some wheat germ or flax seeds to add more nutrients in. Most importantly though, it’s so easy to grab and go and keeps me satisfied until lunch.
Or, you could just eat the curd with a spoon. I won’t judge you.
Whole Wheat Biscuits
makes 5 large biscuits; adapted from food.com
1 c wheat flour
3/4 c old fashioned oats
1/4 c quinoa flour
2 T sugar
1 t baking powder
1/4 t baking soda
1/4 t salt
1/4 c butter
2/3 c milk
2 t vanilla extract
1. Preheat oven to 450.
2. Mix dry ingredients together. Cut in butter until mixture resembles bread crumbs.
3. Combine milk and vanilla, then gradually add to dry mixture. Stir until a sticky mass has formed.
4. Lightly dust surface with flour and knead together just until dough comes together, no more than 4 turns.
5. Roll out to about 1″ thick and cut into rounds.
6. Bake for 15 minutes or until the tops start to brown. Optional: A couple minutes before the biscuits are done, drizzle honey on top and finish in the oven.
1/3 c sugar
2 large eggs
zest of 1 grapefruit
1/2 c grapefuit juice
3 T butter
2 T heavy cream
1. Over medium low heat, combine eggs, sugar, juice, zest, and cream.
2. Constantly stir mixture, making sure not to let the eggs scramble, until it starts to thicken, about 10 minutes.
3. Take off heat and stir in butter. Pour into container and let cool to thicken more.