THE BEST WHOLE WHEAT BISCUITS
This homemade whole-wheat biscuit recipe is so quick and easy-plus it has only 5 ingredients! Make sure to bake a double batch to freeze for later and pull out for breakfast or dinner. They go great with homemade gravy or even jam.
Provided by Lisa Leake
Categories Breakfast Holiday Lunch Snacks & Appetizers
Time 25m
Number Of Ingredients 5
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!
Nutrition Facts : Calories 171 kcal, Carbohydrate 23 g, Protein 5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 210 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
AMAZING WHOLE WHEAT FLAKY HOMEMADE BISCUITS
Tender and easy 100% whole wheat biscuits that really are amazingly flaky. Ready to go in about 30 minutes, perfect for dinner, breakfasts, or even sandwiches.
Provided by Jami Boys
Categories Bread
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 biscuit, Calories 198 kcal, Sugar 1.6 g, Sodium 205 mg, Fat 8.5 g, SaturatedFat 5.1 g, Carbohydrate 25.8 g, Fiber 0.8 g, Protein 4.5 g, Cholesterol 35 mg
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
These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner.
Provided by redwine
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 17.7 g, Cholesterol 11 mg, Fat 4.3 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 2.6 g, Sodium 357.3 mg, Sugar 2.1 g
WHOLE WHEAT BISCUITS
This quick and easy recipe adds a special touch to everyday meals. See if you don't get a lot of compliments when you serve these biscuits fresh from the oven.
Provided by Taste of Home
Time 25m
Yield about 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 176 calories, Fat 10g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 170mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
100% WHOLE WHEAT BISCUITS
Make and share this 100% Whole Wheat Biscuits recipe from Food.com.
Provided by WildernessChef
Categories Breads
Time 28m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145.9, Fat 6.9, SaturatedFat 4.1, Cholesterol 17.4, Sodium 256.5, Carbohydrate 18.7, Fiber 2.7, Sugar 0.1, Protein 3.9
EGGLESS WHOLE WHEAT BISCUITS
This is such a fluffy, delicate biscuit recipe. It goes good with any soup or even just alone!!!
Provided by Vrnda Devi
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 181.1 calories, Carbohydrate 26.4 g, Cholesterol 17.7 mg, Fat 6.8 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 4.1 g, Sodium 516.2 mg, Sugar 3.1 g
FLAKY WHOLE WHEAT BISCUITS
Whole wheat flour gives these biscuits a nutty, homey flavor. Ever since I started making these, white flour biscuits just don't taste as good! Pair them with soup or slather them with whipped cream and sweetened berries for a dessert treat. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 25m
Yield 10 biscuits.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-10 minutes or until golden brown.
Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 417mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
100% WHOLE WHEAT SOUR CREAM BISCUITS
Make and share this 100% Whole Wheat Sour Cream Biscuits recipe from Food.com.
Provided by Shorter Mama
Categories Breads
Time 23m
Yield 10-12 Biscuits
Number Of Ingredients 8
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.
Nutrition Facts : Calories 155, Fat 7.9, SaturatedFat 4.8, Cholesterol 19, Sodium 277.8, Carbohydrate 18.7, Fiber 2.9, Sugar 0.1, Protein 4.1
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