100 Whole Wheat Biscuits Recipes

AMAZING WHOLE WHEAT FLAKY HOMEMADE BISCUITS

Steps:

• Preheat oven to 425 degrees.
• In the bowl of a food processor or regular bowl, combine the first 5 ingredients (if using honey, combine it with the liquid ingredients). Pulse (or mix) to combine.
• Cut up the butter into eight pieces and add to the dry ingredients. Pulse (or use a pastry blender) until the mixture resembles coarse cornmeal with a few pea-sized pieces of butter remaining. If using a processor, transfer to a medium bowl.
• Combine the egg and buttermilk (and honey, if using) in a glass measure; add to the dry ingredients all at once. Stir with a wooden spoon just until mixture starts to come together (it will not be completely mixed). Don't over mix.
• Turn out onto a floured surface and knead 10 - 15 times until dough holds together, folding a couple of times at the end like a letter. Pat or roll into a 1 to 1-1/4 inch rectangle. Cut with a biscuit cutter or knife into about a dozen biscuits depending on the size.
• Place on a lined or greased cookie sheet, and brush the tops with milk, if desired, for a shiny, browned top.
• Bake for 12 to 15 minutes until golden brown. Cool on a wire rack.

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 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 WHEAT BISCUITS

Steps:

• In a bowl, combine flours, sugar, baking powder, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a ball forms. , Turn onto a floured surface, knead 5-6 times. Roll to 1/2-in. thickness; brush with butter. Cut with a 2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden 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.

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

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.