Flakey, buttery whole wheat biscuits? Impossible, right?
Everyone knows that it is important to get plenty of fiber in your diet, and choose whole grains over white flour. Knowing it and doing it are two different things.
Often the whole grain items will be heavy. Biscuits and cakes made from whole wheat just don’t have the lightness that they do with white flour. Or can they?
Yes. They can. A lot of the flakiness of the biscuit depends on the technique used. This technique will give you a light, flakey biscuit with lots of flavor.
Whole Wheat Biscuits
- 2 cups of white wheat whole wheat flour, freshly ground if possible
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 stick unsalted organic butter, very cold (freeze for 15 minutes )
- 2 tablespoons honey, warm
- 1 egg beaten
- 1/2 cup buttermilk, full fat not low fat or fat free (you may need a touch more for the right consistency)
- Mix dry ingredients together
- Using a grater grate the butter into the dry ingredients
- Stir lightly to combine
- Mix the honey, egg, and buttermilk together
- Add all at once to the flour and gather into a ball
- Knead lightly no more than 10 times and pat out about 1/2 inch thick
- Preheat oven to 475F
- Cut the biscuits with a cutter, cutting straight down and not twisting
- Place side by side on a cookie sheet and allow to rest for 20 minutes in the refrigerator
- Bake for 10 minutes, or until golden and done all the way through. Watch carefully.
- Serve hot with butter and honey
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