Tag: Heartland Mill

Hearty Wheat Buttermilk Biscuits

Last week I asked my husband to stop by the grocery store and pick up some 1% milk. (Since I don’t work outside the home any more, I have been limiting my time in public places. I have been to the grocers just once in the last 30 days, trying to avoid Covid-19.) He complied with mixed results. I poured a glass of the milk and as soon as I took the first sip realized I was drinking buttermilk; 1% buttermilk. So, I have diligently tried to use up the half gallon in my cooking. Yesterday I concocted the following recipe for Hearty Wheat Buttermilk Biscuits.

Homemade biscuits have a much different texture than those found in the tins by Pillsbury. The outside has the slightest bit of crunch while the inside is soft with just the right amount of crumble. These Hearty Wheat Buttermilk Biscuits are delicious.

Creating Meals around Hearty Wheat Buttermilk Biscuits

Saturday morning we enjoyed them straight from the oven. Since it is the middle of Lent and I am not consuming sugar, I spread a tiny amount of butter on mine. My husband enjoyed his with some homemade jam.

Then the biscuits served as a base for the Saturday evening meal. Leftover roast ginger chicken topped the Hearty Wheat Buttermilk Biscuits. Then I poured freshly made white gravy over the dish.

One final meal centered on the batch of homemade biscuits. The last of the biscuits and the leftover gravy accompanied Sunday morning’s breakfast. I scrambled farm fresh eggs from my niece’s chickens.

Source of Flours

Long-time readers may recall I buy my flours from Heartland Mills Inc. located in Western Kansas. The mill ships their products internationally. Costs for shipping naturally varies by weight and destination.

Click here for a link to their website.

Recipe for Hearty Wheat Buttermilk Biscuits


1 Cup whole wheat pastry flour

1 Cup all-purpose flour

½ teaspoon baking soda

2 teaspoons baking powder

1 teaspoon 1% buttermilk


Preheat oven to 425 degrees Fahrenheit. Sift dry ingredients together. Add the buttermilk and stir with fork until flours are incorporated. Turn out onto mixing board and gently knead. Pat dough out until about 1/2 inch thick and cut 2 inch circles. (I use the mouth of a jelly jar.) Place in a greased baking pan with sides touching. Bake for 15-17 minutes. Yields 15 biscuits.

Cutting Biscuits
Cutting Biscuits
Biscuits in pan
Place sides touching on greased pan.
Biscuit cut open
Ready to eat!

Econogal’s Heart Healthy Oat Bran Muffins

High cholesterol runs in the family. There are many drugs on the market to address this health problem. But, a heart healthy diet can be part of the solution. This natural approach can be used in addition to the drugs. For some, a diet including heart healthy oat bran muffins can lower LDL cholesterol without resorting to medication.
I buy my oat bran in bulk from Heartland Mill. You can visit their website by clicking here. Heart Healthy Oat Bran Muffins are a staple in our house baked on a regular basis. The muffins are easy to mix and take less than 30 minutes from start to finish.

Ingredients for Heart Healthy Oat Bran Muffins:

2 ¼ cups oat bran cereal
¼ cup chopped almonds (Feel free to substitute an equal amount of your favorite nut)
¼ cup dried cranberries (Other dried fruits as well as chopped fresh fruits can substitute)
1 tablespoon baking powder
¼ cup honey
1 ¼ cups skim milk
2 egg whites
2 tablespoons sunflower oil

Directions for Heart Healthy Oat Bran Muffins:

Pre-heat oven to 425 degrees Fahrenheit. Mix dry ingredients in a large bowl. Add the honey. Stir milk, egg whites and sunflower oil together and pour over oat bran mixture. Stir until all ingredients are incorporated. Use paper baking cups to line muffin pan. Bake for 16 minutes and then test to see if done. Use a toothpick to make sure Healthy Oat Bran Muffins are moist but not wet. If batter clings to toothpick bake a few more minutes.
If you substitute fresh fruits with a lot of juice such as peaches, substitute brown sugar for the honey for better results. I like to chop my nuts fairly fine but individual tastes may vary. These disappear quickly at my house, but you can store in the refrigerator or freezer if you cannot eat all in 72 hours. The lack of preservatives such as salt means the Heart Healthy Oat Bran Muffins will not keep for an extended amount of time at room temperature.

Ingredients for Heart Healthy Oat Bran Muffins
Getting started
separating the yolk from white
Be sure to just use egg whites
Heart Healthy Oat Bran Muffins before cooking
Ready to bake
After baking
Heart Healthy Oat Bran Muffins ready to eat

Econogal’s Homemade Granola

Econogal's Homemade Granola Recipe

Homemade Granola

We like granola. I adapted this recipe from one shared on a blog I follow. This recipe takes a bit more time than others I have tried because of a three step process. The extra time and effort is worth it! Variations are easy since the types of nuts and dried fruits used can be determined by what you have on hand. I buy my oats in bulk from Heartland Mill but you can use Quaker Oats or other store bought brands as well.


Step 1                                                                   Step 2                                                                 Step 3

6 cups Rolled Oats                                                    1 to 1 1/2 cups chopped nuts                                 1 to 1 1/2 chopped dried fruits
3 TBS Brown Sugar
1 TBS Cinnamon
1/3 cup Coconut Oil
1/3 cup Honey
1 Tsp Almond OR Vanilla Extract



Step 1 

Preheat oven to 325 degrees F.

In a large bowl mix the rolled oats with the brown sugar and the cinnamon. Over low heat, melt the coconut oil and honey, stir in your choice of extract. When liquefied, stir into the oat mixture and spread evenly in pans or baking sheets with edges. I use Pampered Chef stoneware. If using metal pans, reduce cooking time. Bake for 15 to 20 minutes in oven.

Step 2 

Chop nuts. You can use all one kind or a mixture. Stir into oat mixture after the first baking. Return and bake an additional 15 minutes. Remove from oven and let cool slightly.

Step 3 

Chop dried fruit if needed and add to the oatmeal nut mixture. If you plan to store in glass jars, can while still warm. If storing in plastic containers let cool completely and then fill.

At our house, the granola is consumed quickly and so I have not worried about processing for long term storage. But you may want longer storing so check Fresh Preserving for canning directions.

Important Difference

A key difference in this recipe is adding the dried fruit after baking. I tried several recipes which called for including the fruit in the second step. This makes the fruit very hard. My favorite nut combinations are almond slivers, chopped pecans and chopped walnuts. Dried fruit favorites are cranberries, raisins and apricots. Be sure to let me know your favorite combinations in the comment section.

Granola Ingredients

Canned Granola

Econogal's Homemade Granola

Econogal’s Homemade Granola


This is a family favorite that I can’t keep stocked up. Makes about 2 ½ quarts.


6 cups Rolled Oats
3 TBS Brown Sugar
1 TBS Cinnamon
1/3 cup Coconut Oil
1/3 cup Honey
1 Tsp Almond OR Vanilla Extract
1 to1 ½ cups Assorted Chopped Nuts
1 to1 ½ cups Assorted Dried Fruits, chopped if desired


Preheat oven to 325 degrees F. In large bowl mix oats, brown sugar and cinnamon. Over low heat combine honey, coconut oil and extract until liquid. Stir hot liquid mixture into oat mixture and spread into baking pans or baking sheets with edges. Bake for 15 to 20 minutes. Remove from oven and stir in nuts. Bake for an additional 15 minutes. Remove from oven and cool slightly. Stir in dried fruit and store in sealed containers.