Finally, back again after a very busy and trying few weeks. I spent six days at Hocking Hills (with no internet and extremely spotty cell phone service), home for a day and a half to catch up on laundry, then gone again to Nashville, Indiana for a critique weekend with The Sextet. While working on the next volume of The Sextet anthologies with my wonderful writing sisters, my laptop decided to give me the spinning beach ball of the death every time I clicked on something. Needless to say, it wasn't a productive weekend for me, but we had a great time anyway. Monday came and my computer went to the iCare Corner on campus for repairs. Luckily, the tech was able to save everything onto my external hard drive. Whew! They even gave me a loaner. A week later, my laptop had a new hard drive, but they installed the wrong operating system... After another trip to the iCare Corner and I was ready to roll. And then...my car battery died. While my husband was out of town. And we were out of milk and my daughter needed rent money. A hundred dollars and two days later, I have a new battery. Ready for good news now.
It came! I got edits from Siren yesterday afternoon on Volume 1 of The Sextet Anthologies!! The editor loved my story and I only have very minor fixes to make!!! This is great news since I started working on my own series to submit to Siren and it hasn't stopped talking to me for four days.
On to the recipe! Here's a healthier alternative to ordinary biscuits. Sorry, no picture. I'm having issues accessing my photo library since the new hard drive was installed. Hopefully, I'll get it figured out by next week.
Whole Wheat Biscuits
2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon sugar
1/4 teaspoon salt
6 tablespoons butter or margarine
2/3 cup milk or buttermilk
Combine dry ingredients in a medium bowl. Cut in margarine until crumbly. Stir in milk. Dough will be slightly sticky. Dust surface with whole wheat flour and press dough to 1-inch thickness. Cut with 2-inch round cookie cutter. Place biscuits on lightly greased baking sheet and bake at 425 degrees for 15 minutes or until done. Serve hot from the oven. Makes 6-8 biscuits.
Romance...With a Kick!