Ah, Biscuits. Whole Wheat!

Biscuits and gravy are a Saturday morning staple at my house.  Sure, there are pancakes, and waffles, and French toast….but biscuits and gravy are the standard, and we probably make those 2 or 3 out of every 4 Saturdays.  Sometimes we eat them for dinner, too.  The point is….we love biscuits.  What’s not to love?

Last May, I posted a recipe for biscuits for one.  Well, here’s my “biscuits for 2 or 3″ recipe.  This recipe goes along with an upcoming post that necessitated gigantic (3”) biscuits; usually I make more “medium” (2″) biscuits.  Anyway….here goes nothing.

Preheat the oven to 450 degrees.  If you have stoneware, put your favorite pan in the oven.  I use my mini bar pan; it’s perfect for a tiny batch of biscuits.

Measure one cup of white whole wheat flour into a bowl.  Add 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda.  Alternately, you could use self-rising flour, or use white all-purpose flour plus the baking powder, salt, and baking soda.  You know KA white whole wheat is my go-to, though.  Stir it all together with a fork.

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Cut 3 tablespoons of cold, unsalted butter into cubes.  Using your fingertips or a pastry blender, rub the butter into the flour until no large chunks remain and the flour/butter mixture resembles coarse crumbs.  Measure half a cup of buttermilk (or, if you don’t have buttermilk, before you get started with the rest of the recipe, measure just under half a cup of milk and then fill it up to 1/2 cup with plain old white vinegar.  This will curdle the milk and give a buttermilk quality).  Pour most of the buttermilk/milk into the flour mixture and stir with a fork.  If it’s too dry, add the rest of the milk.  It should just be moist enough to hold together.

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Turn the biscuit dough out onto a floured surface and lightly sprinkle the top with flour as well.  I never bother with a rolling pin, because the more you work your biscuit dough the tougher your biscuits will be.  I just kind of pat it together into one cohesive unit then press it out into a rectangle.  If I am making 2-inch biscuits, I usually cut the dough into 6 roughly equal pieces then shape them using my biscuits cutter.  Since I was making gigantic 3-inch biscuits today, I just cut the dough using my 3-inch cutter, then reshaped it to cut the rest.  I got 4 biscuits from this dough. By the way, I don’t worry too much about the biscuits looking perfect. If you overwork biscuit dough, it will get tough. A tender and tasty biscuit is much more important than a pretty biscuit!

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Place on the pan, barely touching, and place the pan in the oven for 15-18 minutes.  I start with 15 then test the biscuits by pressing between 2 biscuits.  If it feels too moist, I’ll put them back in the oven for a couple more minutes.

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Serve with jelly, jam, gravy, bacon, etc…..or make the Southern Eggs Benedict recipe I’m posting very soon!

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I forgot to get a picture of the finished biscuits before I split them!

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2 thoughts on “Ah, Biscuits. Whole Wheat!

  1. Alas, I’m doomed when it comes to biscuits. I remember Granny’s biscuits she would just whip up in no time, always with buttermilk … pillowy soft on the inside, a bit crispy on the outside. Real butter. That’s when it alllll started …. my love of biscuits and homemade bread. I make her biscuits now, but not very often because I’ll eat 6 or 7 out of the 16 or so the recipe makes!! And sometimes more, because leftover biscuits just don’t taste as good as fresh out of the oven. Just real butter, no jam, jelly or gravy. Maybe the slightest sprinkling of kosher salt. I’m doomed.

  2. You’re right….I have 2 biscuits leftover from this recipe and no desire to eat them. Usually we don’t have leftovers! I have Granny’s recipe but haven’t made them. I’ll have to try this week! Planning to make the batter bread but make it whole wheat and with butter instead of shortening…..

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