Low Fat Whole Wheat Biscuits Recipes

ALMOST ZERO LOW-FAT BISCUITS

Steps:

• Preheat oven to 400° convection or 425° regular.
• Combine 2 cups AP flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt. Mix well.
• Add 1 1/4 cup nonfat yogurt. Fold in until all dry is incorporated. If you use Greek yogurt, you may need a tablespoon or so of milk.
• The easiest is to do 8 drop biscuits. If you want to cut biscuits, spread the dough on a floured surface about 3/4 inches thick. You can cut six 2 1/2 inch biscuits or eight 2 inch biscuits.
• Place your biscuits on a PAM sprayed baking pan.
• Bake until golden brown. About 12-15 minutes.

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.

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.

LOW FAT BISCUITS (WW)

Steps:

• Combine dry ingredients in a medium mixing bowl with a whisk.
• Mix in shortening with your fingers until it resembles a coarse crumb (or use a food processor).
• Stir in yogurt and half and half until it just comes together, do not over mix.
• Lay out a sheet of wax paper, parchment paper or freezer paper and dust with flour.
• Dump out dough and coat your hands with flour. Pat out until its about 1" thick.
• Using the paper, fold over the dough and pat out, repeating about 4 times.
• Pat out dough to about 3/4" and cut with a 2" ring cutter.
• Bake in a 400 degree oven for 14-16 minutes.

FLAKY WHOLE WHEAT BISCUITS

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.

WHOLE WHEAT SOURDOUGH BISCUITS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Sift flour, baking powder, baking soda, and salt together into a large bowl. Cut in butter until pea-sized. Add sourdough starter and stir just until dough holds together.
• Transfer to a floured board and knead 5 to 10 times. Pat to a 3/4-inch thickness and cut into 10 biscuits. Place on the prepared baking sheet.
• Bake until golden brown, 12 to 15 minutes.

LOW FAT YOGURT BISCUITS

Steps:

• Preheat oven to 400.
• Combine all-purpose and pastry flour with baking powder and salt.
• In a separate bowl, combine yogurt and oil.
• Blend yogurt mixture into flour mixture just until the dry ingredients are moistened and it forms a dough.
• On a floured surface, pat the dough out into a circle 3/4-inch thick.
• Using a knife or a pizza cutter, cut the circle into eight wedges.
• Place wedges on an oiled baking sheet or a baking stone.
• Bake for 20 minutes or until a knife iserted in the center comes out clean.