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 🙂
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 425°F 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.