Prep 8 mins
Cook 20 mins
These biscuits are sooo delicious! A mix of white and wheat flour makes them light yet healthy. It is preferable to use a soft winter wheat flour for your all purpose flour. My local health food store purchases super fresh ground flour from a nearby flour mill so it makes for spectacular baking! I usually make a double batch and cut them to be the super sized biscuits so that we can make breakfast biscuits with eggs, bacon and cheese! I don't change the recipe at all, ever. Tip: my grandmother always said that to make good, flaky biscuits handle the dough as little as possible, barely kneading it at all.
- 473.18 ml all-purpose flour
- 118.29 ml whole wheat flour
- 7.39 ml baking powder
- 29.58 ml sugar
- 4.92 ml salt
- 118.29 ml butter, room temperature
- 236.59 ml half-and-half
- 29.58 ml half-and-half (optional)
- 29.58 ml sugar (optional)
- Preheat oven to 375 degrees. Use parchment paper on baking pan if you have it on hand.
- Put both of the flours, the baking powder, sugar and salt in large mixing bowl.
- With a pastry cutter or your fingertips gently cut in butter until it resembles coarse cornmeal.
- Make a well in the center and add half and half. Stir gently until mixture forms somewhat of a ball.
- Place on a lightly floured surface and gently knead until a mass is formed.
- Roll to a 1" thickness and cut into circles with flour dipped 2" biscuit cutter.
- Place on baking pan and brush tops with the 3 tbsp of half and half and sprinkle with sugar.
- Bake for 15 to 20 minutes or until lightly browned.
- Serve hot for best flavor!
I made using all wheat flour and they came out good. They were exactly what I was looking for. This will soon become a staple in my kitchen, as we use biscuits for lots of things. Thanks for sharing!
Nice and light,had some with soup and will have the rest with jam