Wild Rice Biscuits
We love baking with wild rice. These biscuits were particularly delicious topped with strawberries and whipped cream
When adding wild rice to a recipe you already use, decrease the liquid ingredient by about 1/4 cup for every 1 cup of cooked wild rice that you add.
2 cups white flour
1 cup whole wheat flour
1/2 cup white sugar
2 heaping tbsp baking powder
Cut in 3/4 cups margarine until the whole mixture is crumbly.
Add 1 cup cooked wild rice. Mix until evenly distributed.
Stir in 3/4 cup of milk.
Gently shape into 12 biscuits. Drizzle with maple syrup.
Bake on a cookie sheet at 425' for 15 minutes.