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Whole Wheat Biscuits VI




Source of Recipe


Bob's Red Mill

1/4 cup Vegetable Shortening
1 cup Whole Wheat Flour
1 cup Whole Wheat Pastry Flour
1 Tb Sugar (if desired)
3 tsp Baking Powder
1 tsp Sea Salt
3/4 cup Milk

Preheat oven to 450°F. Set aside an ungreased cookie sheet.

In a medium bowl cut shortening into flour, sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so dough leaves sides of bowl and rounds up into a ball. (Too much milk makes dough sticky; not enough makes biscuits dry.)

Turn dough out onto lightly floured surface. Knead lightly 20 to 25 times, about 30 seconds.

Roll or pat 1/2" thick. Cut with floured 2-1/2" biscuit cutter. Place biscuits onto cookie sheet about 1" apart for crusty sides, touching for soft sides.

Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet

Makes about 10 biscuits

Buttermilk Biscuits: Decrease baking powder to 2 teaspoons and add 1/4 teaspoon Bob’s Red Mill baking soda with the salt. Substitute buttermilk for the milk. (If buttermilk is thick add slightly more than 3/4 cup.)

Cornmeal Biscuits: Substitute 1/2 cup Bob’s Red Mill cornmeal for 1/2 cup of the flour. Sprinkle cornmeal over biscuits before baking, if desired.

Drop Biscuits: Increase milk to 1 cup. Drop dough by spoonfuls onto greased cookie sheet.