Sunday, April 30, 2017

Whole Wheat Biscuits

This is a really good and basic whole wheat biscuit recipe.  My husband actually made them!  I found the recipe on 100 Days of Real Food and he made them, with some tips shouted from the couch.  Whole wheat baked goods can be finicky, but this recipe resulted in good biscuits- tender, yummy, and moist.  The only things I changed were the amount of salt and the prep method a tiny bit.  
I'm renowned for making different versions of the same recipe over and over, but I don't think I'll need to look for another whole wheat biscuit recipe.  One thing I do want to do though is experiment with adding mixins, like cheese, herbs, lots of pepper, citrus zest, or dried fruit.  They're great as is, but don't rosemary parmesan biscuits, or orange blueberry biscuits sound divine, too?
Whole Wheat Biscuits
2 C whole wheat flour
4 tsp baking powder
1 tsp salt
4 Tbsp cold butter, cut into cubes
1 C milk, regular or buttermilk
Preheat oven to 450 and line a baking sheet with parchment paper.  Mix together dry ingredients.  Cut in butter until the mixture looks like coarse cornmeal.  Stir in milk.  Add a little more flour or milk if necessary to get a nice, cohesive, not too sticky dough.  Pat dough out into a 3/4 inch thick circle and cut out biscuits with a round cutter or drinking glass.  Squish remaining dough back together and cut out more biscuits.  Arrange on lined baking sheet and bake until golden (you can check the bottoms if it's hard to tell from the top), about 10 to 12 minutes.
Yield: 8 biscuits