There are so many reasons why I love these biscuits. First of all, they are super easy to make and no special equipment (like a rolling pin or biscuit cutter) is needed. It takes no more than 15 or 20 minutes to make them from mixing the dough to pulling them out of the oven. Then once they are done they are moist and flaky and so tasty (c’mon, look at the picture – you know you want one!). And the best part is that they freeze and reheat beautifully (I just throw the frozen biscuits in the toaster oven on the bake setting). So make a big batch, freeze a bunch in a gallon zip lock freezer bag, and then the next time you want to add a biscuit to your breakfast, lunch or dinner they are ready to go. It honestly couldn’t be easier…so go ahead and throw away that refrigerated tube of dough you bought from the grocery store!
Super Easy Whole Wheat Biscuits
Ingredients
- 2 cups whole-wheat flour or whole-wheat pastry flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons butter cold, unsalted
- 1 cup milk any kind
Instructions
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In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
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Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture.
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Using a fork, try to mash the butter pieces as you mix it together with the flour until it resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour.
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Then pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board.
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Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
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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!
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Then put them on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
Enjoy!
Recipe Notes
We recommend organic ingredients when feasible.
Does the recipe change for high altitude? I’m a 7000 ft.
Hi there. This might help: http://www.kingarthurflour.com/learn/high-altitude-baking.html.
How do you freeze them and what degree do you need to reheat them on?
Hi. This will help: http://www.quakeroats.com/cooking-and-recipes/content/baking-101/biscuits/storage-and-freezing-biscuits.aspx.
Can you use baking soda instead of powder? How much?
Can you replace the milk with unsweetend almond milk?
Yes, you can.