Whole Wheat Biscuits Food

WHOLE WHEAT BISCUITS

Steps:

• Combine flours, baking powder and salt in a bowl.
• Cut in margarine with a pastry blender or 2 knives.
• Add milk, mix quickly.
• Turn out onto a floured board.
• Knead 6 to 8 times.
• Roll 1/4 inch thick.
• Cut into 12, 2 inch round biscuits or into wedges or squares.
• Place on a lightly greased baking sheet.
• Bake in a 425°F oven 12 to 15 minutes until lightly browned.
• For herb biscuits, add basil, thyme and parsley to dry ingredients.
• (These make great dumplings).

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!

WHOLE-WHEAT BISCUITS

Steps:

• 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.

COCONUT WHOLE-WHEAT BISCUITS

Steps:

• Whisk 2/3 cup each all-purpose and whole-wheat flour, 1/4 cup coconut flour, 1 tablespoon baking powder and 1 1/2 teaspoons kosher salt. Work in 6 tablespoons diced cold butter. Stir in 3/4 cup buttermilk and knead a few times. Pat until 1/2 inch thick on a floured surface, fold into thirds and pat into a 1-inch-thick rectangle; cut into 8 squares. Brush with buttermilk; sprinkle with salt and hemp hearts. Bake on a baking sheet at 425˚ F, 20 to 25 minutes.

WHOLE WHEAT & PEANUT BUTTER DOG BISCUITS

Steps:

• Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the two flours, the powdered milk, oatmeal, peanut butter and wheat germ. With the mixer on low speed, add the extra-large egg and 1 cup of water and mix just until it forms a slightly sticky ball.
• Dump the dough out on a well-floured board (I use all-purpose flour) and knead it into a ball. Roll the dough out 1/2-inch thick. Dip a cookie cutter in flour and cut out dog bone shapes. Collect the scraps, knead lightly, roll out again and cut more dog biscuits.
• Place the biscuits on the prepared sheet pan and brush with the egg wash. Sprinkle with oatmeal and bake for 1 hour, until completely hard. Cool and toss.

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.

WHOLE-GRAIN BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Whisk together both flours, the baking powder, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Work in the butter using your fingers or a pastry cutter until the mixture resembles small peas.
• Add the milk and stir until just incorporated. Gently knead into a ball, and then pat into a 1-inch-thick rectangle. Cut into twenty-four 1 1/2-inch squares and place on the prepared baking sheet, leaving about 1 inch between each biscuit. Sprinkle an additional 1/4 teaspoon salt and pepper on top.
• Bake until golden brown, about 20 minutes. Cool on the baking sheet and serve warm.

WHOLE-WHEAT CHEESE BISCUITS

Steps:

• Whisk 1 cup whole-wheat flour, 2/3 cup all-purpose flour, 1 tablespoon each chopped parsley and chives, 2 teaspoons baking powder and 3/4 teaspoon kosher salt in a large bowl. Cut in 6 tablespoons diced cold butter, then half of a 5.2-ounce package garlic-and-herb cheese until pea-size pieces form. Stir in 2/3 cup half-and-half with a fork. Pat into a 4-by-8-inch rectangle; cut into 8 squares. Bake at 450 degrees F until lightly browned, 15 to 17 minutes.

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.

WHOLE WHEAT DROP BISCUITS

Steps:

• Preheat oven to 475 degrees and grease a loaf pan (or if doubling the recipe, a round cake pan should work).
• Melt butter in microwave and let cool for about 5 minutes.
• Meanwhile, mix flour, baking powder, baking soda, sugar, and salt in large bowl. Mix cold buttermilk and milk with butter, stirring until butter forms small clumps.
• Add wet mixture to dry ingredients and stir until just incorporated. Do not overmix.
• Pour extra flour onto a plate or shallow bowl. Rub your hands in the flour to dust them well. Spoon a lump of wet dough (around 1/4 cup) into the flour, and sprinkle some flour over it to coat well. Gently pick it up and shape it into a soft round by tossing the dough gently back and forth between your hands. Place biscuit in pan and repeat with remaining dough, ensuring biscuits touch each other. This keeps them soft and ensures they rise nicely.
• Bake until tops are golden brown, 10 - 12 minutes. You can brush with an additional melted butter if desired. Cool for a minute or two, then dump out and break apart into individual biscuits.
• Serve immediately.

WHOLE WHEAT YEAST BISCUITS

Steps:

• Dissolve yeast in water and sugar set aside.
• Mix dry ingredients in order given; cut in shortening until the size of small Lima beans. Or use a Stand mixer with a pastry blade.
• Stir in buttermilk and yeast mixture.
• Cover bowl with towel and let sit until ready to use. (At least 2 hours, but it is fine if it sits for a couple hours.) Dough will be very sticky.
• Scrape out onto well floured board.
• Flip over and knead lightly (4-6 times).
• Roll out and cut with biscuit cutter.
• Place on greased pan and let raise slightly (10-30 minutes).
• Bake at 400 F until light brown, 10-12 minutes.

EGGLESS WHOLE WHEAT BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk all-purpose flour, whole wheat flour, baking powder, sugar, and salt in a bowl. Cut butter into flour mixture using whisk until mixture resembles coarse crumbs. Add milk and stir until mixture is moistened.
• Turn the dough out onto a lightly floured surface and knead briefly, about 15 turns. Pat or roll the dough out into a 3/4-inch thick round. Cut circles with a 2-inch biscuit cutter or cup and arrange on a baking sheet.
• Bake in preheated oven until brown, 10 to 12 minutes. Serve warm.

WHOLE WHEAT BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F Combine 1 3/4 cups flour, baking powder, baking soda and salt in a medium bowl; whisk together. Add butter, toss with your fingers to coat with flour, and rapidly pinch and fluff butter into flour with your fingertips to make small flakes. Work quickly to keep butter firm.
• Add buttermilk; stir well with a fork until the dough gathers into one large lump. Drizzle in additional droplets of buttermilk if necessary.
• Scrape dough onto a flat surface sprinkled with remaining 1/4 cup flour. Roll dough to coat with flour, then pat out into a rough rectangle about 1/2-inch-thick and fold it in thirds. Repeat the patting and folding. Pat dough into a thickness of 1 inch. Dip a 2-inch round cutter into flour and stamp out biscuits, coating the cutter with flour before each stamping. Place biscuits, top sides up, on a heavy ungreased baking sheet about 1 inch apart.
• Bake 10 to 12 minutes, until biscuits are golden brown. Makes 12 biscuits.
• Note: These are really good with honey butter. To make honey butter, put approximately equal amounts of honey and soft butter into a small bowl and whip with a fork until smooth.

FLUFFY WHOLE WHEAT BISCUITS

Steps:

• In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.

WHEAT BISCUITS

Steps:

• In a small bowl, combine the first six ingredients. Cut in butter until crumbly. Stir in buttermilk just until moistened. , Turn onto a floured surface; knead 6-8 times. Pat or roll out to 1-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 375° for 18-20 minutes or until lightly browned.