Have I ever told you that I love biscuits?
Don’t get me wrong. I could go for some homemade granola any day, but when it comes right down to it, a warm, hearty whole wheat biscuit is just what I need to keep my spirits up when it’s 29 degrees outside and the young’uns are complaining that there’s nothing to do.
I could sit around for about an hour and pick apart every darn layer until I finally got to the bottom of the biscuit, at which point I’d finish off the meal and wait for someone else to wash the dishes.
If you didn’t know me, you’d expect to place two on my plate with just a pat of butter on top and eat it elegantly like a lady. Which is funny because I’d probably be the one to pile five on my plate, slather them with homemade gravy and eat it with my hands. So much for lady like.
One of the things I love most about whole wheat biscuits is that they are so versatile. Sometimes I’ll put a fried egg and a breakfast sausage in the middle and call it a meal or cover the top in homemade raspberry jam.
I’ve even had them for dessert with whipped cream and fresh strawberries on it before. Words cannot explain how freaking delicious it was.
These, in my opinion, are way better than any buttermilk biscuit I’ve ever tried. My recipe for buttermilk biscuits makes a close second, but none can beat the mighty and flaky whole wheat biscuit. None. I mean it. As in, don’t even try looking for another recipe because this is the one. The one.
Excuse me.
Another thing I love about these biscuits is that they are 100% whole wheat, which is always a plus. Whole wheat is so much healthier than bleached or even unbleached all-purpose flour. I occasionally use unbleached all-purpose flour, but whole wheat flour and I, we have a special connection.
If you don’t have a biscuit cutter you can easily use a drinking glass, although I don’t think it rises as much because it isn’t quite sharp enough. Either way, these biscuits will blow you away!
Here’s the recipe:
- 2 cups white whole wheat flour (where to buy)
- ½ teaspoon salt
- 4 teaspoons baking powder
- ½ cup (4 tbsp.) cold butter
- 1 cup organic whole milk
- Preheat oven to 450° F. In a medium bowl, combine the flour, salt, and baking powder. Whisk thoroughly to combine.
- Cube the butter and stir into the dry ingredients. Using a pastry cutter, two knives, a food processor, or your hands, cut the butter into the flour until it resembles course crumbs.
- Pour the milk into the bowl and stir to combine. When it comes together into a dough, knead it once or twice on a floured surface. Roll dough out until it's about a ½ inch thick. Using a biscuit cutter or a drinking glass, cut out biscuit rounds.
- Place biscuits on an ungreased or silicone lined baking sheet and bake for 10 to 12 minutes.
Just curious, is your wheat flour freshly ground? I am curious because I have made good biscuits one time with whole wheat that is freshly ground. The other times they taste good, but are not flaky.
Actually Marci, I use organic white whole wheat flour from Whole Foods, but I plan on grinding my own wheat soon. I’ve found that the pockets of fat (butter) in the biscuits is what makes them flaky.