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Whole Wheat Biscuits

I am on a mission. A mission to find the best, most delicious, easiest, perfect biscuit recipe.

whole wheat biscuits finished closeup

Melissa recommended this recipe when she and my mom were visiting last month. I think we stuck to the recipe, except in regards to the flour.  I had some self-rising flour that we had to use up before the Passover/Days of Unleavened Bread, so we substituted about half self-rising flour, and I’m pretty sure we didn’t decrease the baking powder at all, so they turned out even fluffier than usual.

whole wheat biscuits finished closeup honey

They were really amazing, definitely the best biscuits I’ve made—and I love that they were whole wheat but didn’t feel like rocks (or get stuck in your throat on the way down)! They were even good leftover, the true mark of an awesome biscuit.

whole wheat biscuits finished

So without further ado, here’s the best biscuit recipe I’ve found yet…

whole wheat biscuits dry ingredients

Preheat the oven to 450 degrees. In a large bowl, whisk or stir all your dry ingredients together with a fork.

whole wheat biscuits butter

Cut the ½ stick butter into little pea-sized pieces…this will make it easier to cut into the flour mixture. Touch the butter as little as possible, though—the heat from your hands will melt it and make it harder to stir in and less fluffy when baking.

whole wheat biscuits butter cut in

Next, mix the pieces into the flour mixture using a pastry blender (you know, the one that looks kind of like brass knuckles) or large fork if you don’t have one. The mixture should resemble coarse crumbs at this point. If you still have some larger chunks of butter, don’t worry about it, it will all be okay.

whole wheat biscuits dough

Finally, pour in the milk and mix it all together (I find a fork works best for this). Don’t try to get it totally combined and smooth, you actually want to stir it as little as possible. Your dough will be really messy and shaggy, but that’s okay—over-stirring is bad!

whole wheat biscuits dough flour

Turn the messy dough out onto a pastry mat or counter that is heavily floured. Knead the dough with your hands (working a little flour in as needed to prevent sticking) 8 to 10 times. I’ll say that we didn’t really do much kneading, just enough to make it not-sticky.

whole wheat biscuits dough patted out

Pat it out flat with your hands until it’s around ¾-inch thickness. My sister is kindly hand-modeling for us.

whole wheat biscuits cut out

Now, you have all manner of choices on how to cut out biscuits. I have a biscuit cutter, so we used that. You can use an upside-down water glass, heart-shaped cookie cutter, or just cut hunks off with a knife if you prefer.

whole wheat biscuits cut out closeup

Place on an ungreased cookie sheet (we lined ours with parchment paper).

whole wheat biscuits finished2

Bake at 450 degrees for 10 – 12 minutes or until lightly browned.

whole wheat biscuits finished3

Golden, fluffy,  whole wheat-y gloriousness. You can see that we just threw the little bits of leftover dough onto the sheet instead of mushing them together into a Frankenstein biscuit.

whole wheat biscuits finished4

As I said above, these biscuits were pretty dang close to perfection. I don’t know if the self-rising flour helped that a lot, and I’m sure that having that much baking powder also helped. But I’d recommend these any day.

whole wheat biscuits finished closeup jam

With butter and jelly.

whole wheat biscuits finished closeup honey2

Or butter and honey (which I’m partial to). On a honey note, I am kind of a honey nut. When I travel overseas, the two souvenirs I always buy myself are cool coffee mugs and honey. So I have Irish honey, German honey, Czech honey, Austrian honey, Italian honey all just sitting around on my counter. I like to think they hold International League of Honey meetings and debate who is better. But I digress…

Whole Wheat Biscuits

  • 2 cups of whole wheat flour (we used half self-rising flour and half whole wheat)
  • 4 teaspoons of baking powder
  • ½ teaspoon of salt
  • ¼ cup of cold unsalted butter
  • 1 cup of milk (any kind, we used skim)
  1. In a medium bowl combine the flour, baking powder, and salt. Mix well with a whisk or fork.
  2. Cut the ½ stick butter into little pea-sized pieces and then mix the pieces into the flour mixture using a pastry blender (or fork if you don’t have one). The mixture should resemble coarse crumbs at this point. Pour in the milk and mix it all together (I find a fork works best for this).
  3. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board with a little flour. Pat it out flat with your hands until it’s around ¾-inch thickness.
  4. Using a biscuit cutter or upside-down drinking glass, cut out biscuits. Place on an ungreased cookie sheet (we lined ours with parchment paper) and bake at 450 degrees for 10 – 12 minutes or until lightly browned.

Original recipe here

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