Saturday, January 26, 2013

Whole Wheat Biscuits



With snow falling outside, I have the urge to make a pot of soup and pan of biscuits. To me, comfort food doesn't get better than this.

I have struggled for years to find a biscuit recipe that I can use 100% whole wheat flour and still have an edible biscuit. This one is a combination of several recipes and - we think - is nearly perfect.

I use freshly ground white wheat flour. If you are using whole wheat flour from the grocery store, the results will be more heavy. You may wish to replace some of the whole wheat flour with white flour.

You can make a mock buttermilk for this recipe using 1 T. of lemon juice in 1 cup of milk. Or use one of the other dairy options.



Whole Wheat Biscuits

3 cups whole wheat flour (or a combination of wheat and white flours)
4 tsp baking powder
1 tsp salt
1/2 cup cold butter, cut into 8 pieces
1 tsp honey or sugar
1 1/2 cup buttermilk, plain yogurt, or kefir

Mix flour, baking powder, and salt in mixing bowl or food processor. Add butter and mix or pulse until butter is pea size or smaller.

If using food processor, dump flour mixture into a bowl. Add honey and buttermilk and mix briefly with a spoon. Do not over mix.

Turn onto a floured counter and pat flat. If the dough is too sticky, sprinkle with flour and fold like a letter, then pat flat again. Cut with biscuit cutter or knife. (Square biscuits taste fine!) Makes 12-15 biscuits depending upon the size.

Place on a greased cookie sheet. If you wish, brush tops with milk. Bake at 450 degrees for 12 minutes.

15 comments :

  1. Yum! These look great. I like to make them with pastry wheat. I haven't tried using my white wheat to make them so I'll definitely be giving this a try.

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  2. Mmmm! I've never thought of doing wheat biscuits. Of course, I can't master regular biscuits! :)

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  3. These biscuits look amazing! I will be trying your recipe, Gina.

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  4. I have the hardest time making pretty and edible biscuits!! I will definitly try this!
    Thank you!

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  5. Sounds good! Thanks for sharing the recipe. I'll have to give them a try. God bless.

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  6. Gina, have you soaked this recipe first for 7 hours or so (buttermilk, kefir or yogurt and flour) and then proceeded
    to make the biscuits? Do you think they would be as good
    that way? I really like soaking or fermenting my grains
    first to help with digestion etc. Thanks!! Love your
    blog. Karen

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    Replies
    1. Karen-
      I have not. If I have extra time, I make sourdough biscuits which is fermenting the grain. I make this recipe if I want something quick. If you try it, let me know how it works.
      Gina

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  7. Gina - I am so glad to see this! I remember asking a couple years ago if you had mastered the whole wheat biscuit (or even made some that don't taste like hockey pucks). I will be giving this a try very soon! Have you ever frozen the biscuits and baked them later? I may give it a try to see what happens.

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    Replies
    1. Yes, I remember our conversation! Hope you like these! We do!

      I haven't tried freezing them. But let me know how it works for you.
      Gina

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  8. Yes! These are great! I was not happy with our biscuits since our switch to grinding our own wheat. Thank you!

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  9. We adore biscuits. I use a recipe that has leftover cooked cereal in it and 100% whole wheat. They don't look as high and fluffy as yours, but we love them. Had them last night with creamed chicken, as a matter of fact.

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  10. What's the best way to store these after baking? I just made a batch, and if any survive the night (which is slip chances - so good!!!) I'm not sure how to keep them safe for breakfast.

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    Replies
    1. Just place them in an air tight container. They are not as tasty the second day, but if you reheat them in the microwave and slather on some butter, they are not bad!
      Gina

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  11. Very good biscuits. Stumbled accross this recipe while searching for a last minute side for pot roast. May add more honey next time. Other than that, very good.

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  12. I made these biscuits with a generous cup of strong grated cheeses and skipped the butter - they were fabulous!! Thanks for sorting out some freshly ground flour recipes - that's all I bake with these days.

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I'm still learning how to be a joyful homemaker and I'd love to hear from you!

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