Whole Wheat Biscuits

With snow falling outside, I have the urge to make a pot of soup and pan of biscuits. To me, comfort food doesn't get better than this.

I have struggled for years to find a biscuit recipe that I can use 100% whole wheat flour and still have an edible biscuit. This one is a combination of several recipes and - we think - is nearly perfect.

I use freshly ground white wheat flour. If you are using whole wheat flour from the grocery store, the results will be more heavy. You may wish to replace some of the whole wheat flour with white flour.

You can make a mock buttermilk for this recipe using 1 T. of lemon juice in 1 cup of milk. Or use one of the other dairy options.



Whole Wheat Biscuits

3 cups whole wheat flour (or a combination of wheat and white flours)
4 tsp baking powder
1 tsp salt
1/2 cup cold butter, cut into 8 pieces
1 tsp honey or sugar
1 1/2 cup buttermilk, plain yogurt, or kefir

Mix flour, baking powder, and salt in mixing bowl or food processor. Add butter and mix or pulse until butter is pea size or smaller.

If using food processor, dump flour mixture into a bowl. Add honey and buttermilk and mix briefly with a spoon. Do not over mix.

Turn onto a floured counter and pat flat. If the dough is too sticky, sprinkle with flour and fold like a letter, then pat flat again. Cut with biscuit cutter or knife. (Square biscuits taste fine!) Makes 12-15 biscuits depending upon the size.

Place on a greased cookie sheet. If you wish, brush tops with milk. Bake at 450 degrees for 12 minutes.