The rain is continuing to wreak havoc on our state. It took a break yesterday, but started up again last night and hasn’t let up since. Tomorrow is shaping up to be another day off for the Ninth Grader. We are so lucky where we’re at right now, that we aren’t experiencing flooding in my neighborhood, but other sections aren’t fairing as well. We’re so thankful we’re not in Lyons, Estes Park, Boulder, and other mountain towns where people have lost their homes. Hundreds of people are unaccounted for. Please keep Colorado and those affected by the floods in your thoughts!
We’re grateful to be warm, dry and safe in our home and able to have veggie chili simmering in the crock pot, listening to music, and spending our day together. The Ninth Grader made these the other night for dinner and I wanted to share them all of you—an easy addition to any meal.
1 C whole wheat pastry flour
2/3 C flour
1 Tbs baking powder
1/2 tsp salt
1/3 C Earth Balance, melted
2/3 C almond milk
1 Tbs dried rosemary
Preheat oven to 375. Lightly grease a baking sheet. Whisk together the dry ingredients, then stir in the milk and melted Earth Balance. It’ll be sticky, but that’s OK; just incorporate everything the best you can.
We had a very curious visitor stop by . . .
Take 1/4 C-sized pieces of dough and place them on the baking sheet. We got 12 biscuits out of the batch.
Bake 12-15 minutes, or until they begin to brown around the edges. Enjoy!