Whole Wheat Biscuits

As a teen, I discovered Bisquick biscuits and made them fairly regularly. They quickly became a favorite snack/addiction, hot from the oven and slathered with butter (I didn’t say they were a healthy snack). Recently, the topic of making biscuits from Bisquick came up with a friend, and those old biscuit cravings came flooding back.

Last night, as I was making stew for dinner, I decided that what would make the meal great was biscuits. These days you won’t find Bisquick in my cupboard (I wanted to use healthier grains anyway). So after quickly reviewing how to make a biscuit from scratch, I came up with this whole wheat – corn flour blend… They were delicious! Way better than Bisquick. No margarine was needed, as they were already so rich and tasty. I just hope I haven’t rekindled my old biscuit addiction ๐Ÿ™‚

 

 

 

 

Whole Wheat Biscuits

1 1/2 cups Whole Wheat Pastry Flour

1/2 cup Corn Flour (not cornmeal)

2 tsp Baking Powder

1/4 tsp Baking Soda

6 tbsp Margarine (cold)

3/4 cup Non-Dairy Milk

1 tsp Apple Cider Vinegar

1 tbsp Canola Oil

2 – 3 tbsp Corn Flour (for dusting)

 

Preheat oven to 425ยฐF and lightly dust baking sheet with corn flour.

Stir together the whole wheat flour, corn flour, baking powder, and baking soda. Set aside.

Whisk the milk, vinegar, and oil until thoroughly combined. Set aside.

Cut the margarine into the flour mixture until it resembles course crumbs. Add the milk mixture and stir until just moistened. Kneed the dough until it holds together, about 10 times (my dough was very moist).

From here you can either pat out the dough until it’s 3/4″ thick and cut it with a 2 1/2″ biscuit cutter, or hand form your biscuits to about the same size. Place 1″ apart on baking sheet and dust the tops with more corn flour.

Bake for 15 – 18 minutes, until golden brown. Remove from oven and allow to rest for a couple of minutes. Serve hot.

Makes approximately 12 biscuits.

 

 

10 thoughts on “Whole Wheat Biscuits

    1. Starr Post author

      I don’t know much about high-altitude baking (I’m at sea level), but my understanding is that a big problem is with dryness. This dough was very moist, so that probably wouldn’t be too big of a problem, maybe just add an extra 1/4 – 1/2 teaspoon of vinegar for added acidity.

      If you make them, let me know how they turned out.

      Reply
  1. Choc Chip Uru

    These biscuits look really delicious – any chance of getting one slathered in butter ๐Ÿ˜‰

    Cheers
    Choc Chip Uru
    Latest: Double Nutella Layered Cheesecake Brownies

    Reply
    1. Starr Post author

      Thank you ๐Ÿ™‚ At first I was worried that the whole wheat would over power the biscuit, but I think it actually enhanced the flavour.

      Reply
    1. Starr Post author

      So what are you waiting for? Get baking! ๐Ÿ™‚ … Oh, and might I add, biscuits are equally good (maybe even better) sliced open and filled with berries and whipped cream, then drizzled with Chocolate Sauce.

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s