Whole Wheat Honey Flax Biscuits Recipes

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 GRAIN BREAKFAST COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
• Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
• Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

HONEY WHOLE WHEAT BISCUITS

Steps:

• Combine dry ingredients.
• Add liquids and stir until just combined.
• Turn out onto lightly floured surface and form into a rectangle. Cut into 12 squares.
• Place on a greased cookie sheet and bake at 400 degrees for 10-12 minutes or until golden brown.

WHOLE WHEAT HONEY FLAX BISCUITS

Steps:

• Sift dry ingredients together. Cut in Smart Balance with a pastry blender. Add milk and honey, mix quickly.
• Knead dough for a few minutes.
• Divide into 12 portions and place on a lightly oiled baking sheet.
• Bake in a 425°F oven 12 to 15 minutes until lightly browned.

WHOLE WHEAT HONEY OAT FLAX BREAD

Steps:

• Microwave milk for 1 minute (or warm it via stovetop)
• Pour yeast into milk, stir once and then let it sit for 5 minutes, or until the yeast foams/bubbles slightly on top
• Combine flour, whole wheat flour, oats, salt and flax seed (in a stand mixing bowl or a larger bowl) and stir to combine
• In a small bowl, combine butter and honey. Melt in microwave
• Pour in honey/butter mixture into the milk/yeast mixture. Then pour the liquid into the large bowl with the dry ingredients
• Using a dough hook, knead bread for 5 minutes. If you're not using a mixer, knead with hands (about 5-10 minutes). The texture should be springy to touch, but not too sticky.
• Transfer to a lightly oiled bowl, so the mixture doesn't stick to the sides of the bowl
• Cover bowl with towel or plastic wrap and let it rise for one hour
• After the mixture bulks up and doubles in size, pick up the dough and form it into a log. Place dough into a greased 9x5 loaf pan.
• Cover with plastic wrap lightly and allow to rise for another hour until it has risen to the top of the loaf pan.
• Preheat oven to 350 degrees
• Bake at 350 for 35 - 40 minutes
• Poke a toothpick or fork in the center of the bread and make sure it comes out clean to ensure it is cooked
• Remove from the oven and turn loaf out onto cooling rack so it doesn't sink
• Allow to cool and enjoy!