Recipe Review: 100% Whole Wheat Biscuits

I found this recipe on a blog called 100 Days of Real Food. The blogger is writing about her commitment to have her family go 100 days without eating any processed food. I have only tried this recipe but I plan to explore it more.

Her blog post with her recipe is below. Keep reading after the recipe for my review of the recipe with some troubles and fixes I experienced.

Recipe: Super Easy Whole Wheat Biscuits
from 100 Days of Real Food

There are so many reasons why I love these biscuits. First of all, they are super easy to make and no special equipment (like a rolling pin or biscuit cutter) is needed. It takes no more than 15 or 20 minutes to make them from mixing the dough to pulling them out of the oven. Then once they are done they are moist and flaky and so tasty (c’mon, look at the picture – you know you want one!). And the best part is that they freeze and reheat beautifully (I just throw the frozen biscuits in the toaster oven on the bake setting). So make a big batch, freeze a bunch in a gallon zip lock freezer bag, and then the next time you want to add a biscuit to your breakfast, lunch or dinner they are ready to go. It honestly couldn’t be easier…so go ahead and throw away that refrigerated tube of dough you bought from the grocery store!

Whole Wheat Biscuits

    • 2 cups whole wheat flour (I used King Arthur’s white whole wheat organic flour)
    • 4 teaspoons baking powder
    • ½ teaspoon salt
    • ¼ cup cold unsalted butter
    • 1 cup milk (any kind)

In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork. Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture. Using a fork, try to mash the butter pieces as you mix it together with the flour until it resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour. Then pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board. Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary). Turn a drinking glass upside down and cut out biscuit rounds. I have also used shaped cookie cutters (like a heart or star) if you have little ones helping you! Then put them on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.

Yield: 8 – 10 biscuits (depending on the size that you cut them)

Redneck Review

I was very happy to find this recipe. I have been wanting to start making whole wheat biscuits for a while. The comments on her blog all raved about the recipe, so I gave it a shot.

I used soft white wheat which is better for non-yeast baking. It is sometimes labeled as pastry flour. I grind the wheat myself in my flour mill.

I ran into some difficulty the first time I made the biscuits. I followed the recipe, but the dough was way too wet to roll out.  I decided to make them as drop biscuits. They were awesome tasting although a little crumbly. I made them this way about 3 times with good results

Later I wanted to see if I could find out what went wrong. I looked on the blogs comments, but no one else seemed to have the problem. I determined that since I milled my flour immediately before mixing that it had a lot more air in it than flour that had been in transit and sitting on shelves.

The next time I made them I packed the flour into the cup fairly tightly. This time I got the true consistency of biscuit dough. I pressed it out and cut out biscuits. They were good, but drier and not as pretty as in the picture. However, I have never really mastered the art of rolled biscuits and still need some practice.  I am going to work on making adjustments to the flour, but I may still use the drop method and skip the rolling out and cutting steps.

If you are using store bought flour you should be able to followe her recipe directly. If you want to try them as drop biscuits. Try lightly spooning the flour into the measuring cup rather than scooping directly from the canister.

All in all I would say it is an excellent recipe and well worth trying.

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