Whole Grain Biscuits Recipes

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.

HONEYED WHOLE-GRAIN DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flours, baking powder and salt in a large bowl. Add the butter and work into the flour using your fingers or a pastry cutter until the mixture resembles coarse cornmeal.
• Whisk together the milk, honey and egg white in a small bowl. Add to the dry mixture and stir with a fork until just incorporated.
• Drop 12 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Bake until golden brown, about 20 minutes. Cool on the baking sheet.
• Serve warm with honey on the side.

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.

OAT AND WHOLE-GRAIN BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Put the flour, oats, baking powder, sugar, 1 teaspoon salt and 1/4 teaspoon pepper in a food processor; pulse until the oats are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour into a large bowl and form a well in the center. Gently stir in the buttermilk until the dough just comes together.
• Dust a work surface with flour. Turn the dough out onto the floured surface. Flatten the dough into a rectangle about 1 inch thick. Fold the dough in thirds, like a letter. Flatten and repeat from the other direction. Roll or pat out to a generous 3/4-inch thickness. Cut out rounds using a 2- to 3-inch biscuit cutter, rerolling and cutting the scraps. Arrange on the prepared baking sheet, leaving 1 1/2 to 2 inches between the biscuits. Brush the tops with buttermilk.
• Bake the biscuits until risen and light golden, 15 to 18 minutes. Serve warm or at room temperature.

WORLD'S BEST WHOLE WHEAT BISCUITS

Steps:

• Preheat oven to 400 degrees F. Grease a baking sheet.
• In a large bowl, stir together both flours, the sugar, baking powder, and salt.
• Using a fork, gradually stir in the cream until a soft dough is formed.
• On a lightly floured board, knead the dough 10 to 12 times. Re-flour the board and pat into a circle or rectangle 1/2 inch thick. Using a 2 1/2-inch biscuit cutter, cut into biscuits (or just cut into 2 1/2-inch squares).
• Place on prepared baking sheet and bake 15 to 18 minutes or until golden on top.
• Variation: Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg to the dry ingredients.