100 Whole Wheat Biscuits Food

THE BEST WHOLE WHEAT BISCUITS

Steps:

• In a medium sized bowl combine the dry ingredients. 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 or pastry blender, try to mash the butter pieces as you mix it together with the flour until the mixture 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 (for best results do not over-knead the dough) and then turn out onto a floured surface (like 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 place biscuits on an ungreased baking sheet or in a cast iron skillet and bake at 450 degrees for 10-12 minutes or until golden brown. Enjoy!

SUPER-EASY WHOLE-WHEAT BISCUITS

Steps:

• Preheat the oven to 450°F.
• In a medium bowl, combine the flour, baking powder, and salt. Mix well with a whisk or a fork.
• Cut the butter into little pea-size pieces and scatter them over the flour mixture.
• Mix the flour and butter together, using the back of a fork to mash the butter pieces into the flour until the mixture resembles coarse crumbs. (You can also just forget the fork and use your fingers to mash the butter into the flour. It's okay if the outcome just looks like pea-size pieces of butter covered with flour.)
• Add the milk and mix together thoroughly without overmixing. Knead the dough with your hands 8 to 10 times, then turn the dough out onto a floured counter or cutting board.
• Pat the dough out flat with your hands until it's about ¾ inch thick. If the dough sticks to your fingers, sprinkle a little flour on the top and bottom. If it's too dry (not holding together), add a splash or two of milk or water.
• Using a cookie cutter (any shape) or upside-down drinking glass, cut out biscuit rounds. Gently press together the scrap dough and cut another biscuit or two, taking care not to over-handle the dough.
• Place the biscuits on an ungreased baking sheet and bake for 10 to 12 minutes, or until lightly browned.

100% WHOLE WHEAT SOUR CREAM BISCUITS

Steps:

• Put oven rack just below the middle so the biscuits will bake in the middle of the oven. This will prevent the bottoms being overdone, and will produce a nice crust on the top and a tender middle.
• Preheat oven to 400°F Bake 18 minutes, or until the biscuit is firm with just a little "give" when lightly pressed on top, and are golden brown. The time will vary slightly depending on the size of your biscuits.
• In a medium bowl, stir together flour, gluten, baking powder, baking soda and salt.
• Using a pastry blender, cut cold butter into the flour mixture until it resembles coarse crumbs. Make a well in the center of the flour mixture; set aside. (If you don't have a pastry blender, use two table knives and keep cutting across the mixture. It takes a little longer, but works as well.).
• In a small bowl, stir together milk and sour cream until mixture is fairly smooth. Add the milk mixture all at once to the flour mixture in the medium bowl. Using a wooden spoon or spatula, stir just until the dough sticks together.
• Turn dough onto a lightly-floured surface. Gently knead 10-12 times, or just until the dough holds together.
• Pat dough to 1/2 thickness, forming a square or rectangle. Cut dough into squares or rectangles. If too large, cut squares across corner-to-corner into diamonds. OR: roll dough with a floured rolling pin to 1/2-inch thickness and cut biscuits with a floured 3-inch biscuits cutter. Push the cutter straight down and twist to cut the dough without tearing it. Push the cut biscuits out of the cutter.
• Put the cut biscuits on an ungreased baking sheet, leaving about a 1-inch space on all sides between biscuits so the sides will get "crusty" like the tops.
• Bake for 18 minutes, or until golden brown. Serve warm.

100% WHOLE WHEAT BISCUITS

Steps:

• Put flour in bowl, then cut the butter into the flour like you are making a pie crust until the flour is in pea sized peices.
• Add the milk and the apple cider vinegar. If the dough isn't quite wet enough add more milk but slowly until the dough is wet.
• Mix it thoroughly.
• Allow to soak overnight to 24 hours.
• After soaking period add in baking soda, baking powder and sea salt.
• Using your hands, fold the dough 10-15 times, squishing the dough down to mix the dry ingredients inches.
• On a floured surface, roll the dough out until it is about an inch thick in a rectangular shape. Cut into 12 pieces. At this point you can freeze the dough also if you are making it well ahead of time.
• Place cut peices onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes.

WHOLE-WHEAT BISCUITS

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl whisk flours, baking powder, baking soda, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add buttermilk to dry ingredients, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times. Roll or pat dough out to about 1-inch thickness. Cut with a biscuit cutter and place on an ungreased baking sheet. Bake for about 12 to 14 minutes or until brown.

FLUFFY WHOLE WHEAT BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
• Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
• Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.