Total Time
24mins
Prep 12 mins
Cook 12 mins

This is adapted from Whole Wheat Biscuits. I get great results making them in bulk & freezing them. I also use freshly milled whole wheat flour, from white hard spring wheat, which is a bit lighter than flour from red hard spring wheat.

Ingredients Nutrition

Directions

  1. Combine flour, baking powder & salt.
  2. mix in margarine (i use a kitchen aid mixer with a blade).
  3. Add milk, mix quickly.
  4. Turn out onto a floured board.
  5. Knead 6 to 8 times.
  6. Roll to 1/2 or 1 inch thick.
  7. Cut into 2 inch round biscuits (i use a wine glass).
  8. Place on a greased baking sheet.
  9. Bake at 425 degrees for 12-14 minutes.

Reviews

(2)
Most Helpful

these were ok. Better than the other recipe I made with it to compare. These were lighter, but still HEAVY. I was asked not to make these again by all 9 people I fed tonight.

razzintaz November 06, 2007

I tried these tonight because I needed something I could make QUICK! They were easy and tasted great. I rolled some out to 1/2 inch, and rolled some thicker, probably just under an inch -- the thicker ones were yummier. I think these would be absolutely delish for breakfast, with butter and jam.

Susiecat too October 18, 2007

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