For more tasty bakes, see my collection of family specialties:

You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries

https://www.amazon.com/gp/product/B084WLZ1R7/ref=dbs_a_def_rwt_bibl_vppi_i0

The turkey soup which we ate tonight, for the third time in five days, was calling out for a fresh bread product. I liked the idea of biscuits but wanted something a bit grittier than usual (I’m still on my winter grain frenzy), so I added some whole wheat flour and flaxseed meal to the usual recipe. The vote is still out on how we feel about this recipe. I might cut back on the flaxseed meal next time. They have a stronger flavor than the usual breakfast biscuits. See what you think.

Flaxseed Supper Biscuits (makes 6 large, 3″ biscuits)

• 1-1/2 c. whole wheat flour
• 1 c. flour
• 1/2 c. flaxseed meal
• 4 tsp. baking powder
• 1-1/2 tsp. salt
• 1/2 c. shortening
• 2/3 c. milk

Mix together the dry ingredients and cut in the shortening. Stir in the milk, flatten out onto a floured board and cut. Place on a greased cookie sheet and bake at 450 degrees for 15 minutes.