Whole Wheat Biscuits
Committee meeting working lunch, 2/9/12 – served with Boston baked beans and roasted sweet potatoes
Adapted from the Food Network
The whole wheat flour in these biscuits doesn’t make them taste like cardboard-y health food. Instead, it gives them a nutty, sweet flavor that works equally well in savory and sweet dishes.
- 1 cup minus 1 tablespoon milk (or substitute 1 cup buttermilk and omit vinegar)
- 1 tablespoon white vinegar (omit if using buttermilk)
- 1 cup whole wheat flour (If desired, this can be increased to 1 ½ cups, and the all-purpose flour can be reduced to ½ cup)
- 1 cup all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons sugar (optional – use if the biscuits are going with a sweet dish)
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold, cut into small pieces
Preheat oven to 400 degrees.
In a small bowl or measuring cup, combine milk and vinegar (skip this step if using buttermilk). Stir, and allow to sit while you prepare the rest of the recipe.
In a large mixing bowl, combine whole wheat flour, all purpose flour, baking powder, baking soda, sugar (if using), and salt.
Add the butter and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs. Some larger pieces are okay.
Add the milk and vinegar (or buttermilk, if using) to the dry ingredients and stir until just combined.
Turn the dough out on a lightly floured board. Fold the dough over on itself twice, then roll or press to a 1”-thick round. Cut into circles using a glass or biscuit cutter (or go the simple route and cut into squares). Take any scraps, press them into a new 1” thick round, and cut more biscuits, handling the dough as little as possible.
Place biscuits on an ungreased baking sheet. Cook for 12-15 minutes, until cooked through and lightly browned on top.