Whole-Wheat Biscuits

"Serve these wholesome, flaky biscuits warm with applesauce or fruit-sweetened jam."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
5
Yields:
10 biscuits
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 450 degrees F.
  • Whisk together the flour, baking powder, and salt in a large mixting bowl.
  • Cut in the oil with a fork or pastry blender until the mixture resembles coarse crumbs.
  • Using a fork, stir in just enough of the milk so that the dry ingredients are moistened and the dough comes together.
  • (Too much milk will make the dough sticky; too little will make the biscuits dry.) Gather the dough in a ball and turn it out onto a lightly floured work surface.
  • Knead it gently 20 to 25 times.
  • Then smooth it into a ball.
  • Roll or pat the dough into a 1/2-inch thick round and cut it with a floured 2 1/2-inch biscuit cutter or the rim of a glass.
  • Push the center straight down into the dough without twisting it.
  • Reroll and recut the scraps of dough.
  • Place the biscuits on an ungreased baking sheet about an inch apart for crusty sides or touching for soft sides.
  • Bake on the center shelf of the oven for 10 to 12 minutes, or until the bottoms are lightly browned.
  • Do not overbake.
  • Serve hot or warm.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Yummy and hearty. Great to get such wonderful biscuits form whole wheat. Next time I think I will try this with some egg added in to see if it makes them a bit lighter.
     
  2. Thank you - this is exactly what I was looking for. The biscuits are very tasty. Whole wheat has a tendency to cook a little on the dry side for me so I added extra liquid so it was a little on the sticky side before baking. To me they turned out perfect.
     
  3. The flavor of these biscuits was excellent. I think I kneaded them a bit too long so they didn't come out too flaky. Next time I will have to be more careful. I did replace the canola oil with extra light olive oil...not sure if that had anything to do with it.
     
Advertisement

Tweaks

  1. The flavor of these biscuits was excellent. I think I kneaded them a bit too long so they didn't come out too flaky. Next time I will have to be more careful. I did replace the canola oil with extra light olive oil...not sure if that had anything to do with it.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes