Whole Grain Biscuits Recipes
WHOLE WHEAT BISCUITS
Make and share this Whole Wheat Biscuits recipe from Food.com.
Provided by Derf2440
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine flours, baking powder and salt in a bowl.
- Cut in margarine with a pastry blender or 2 knives.
- Add milk, mix quickly.
- Turn out onto a floured board.
- Knead 6 to 8 times.
- Roll 1/4 inch thick.
- Cut into 12, 2 inch round biscuits or into wedges or squares.
- Place on a lightly greased baking sheet.
- Bake in a 425°F oven 12 to 15 minutes until lightly browned.
- For herb biscuits, add basil, thyme and parsley to dry ingredients.
- (These make great dumplings).
OAT AND WHOLE-GRAIN BISCUITS
Try these thick biscuits with a hearty flavor thanks to whole wheat flour and rolled oats.
Provided by Food Network Kitchen
Time 40m
Yield about fifteen 2-inch biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Put the flour, oats, baking powder, sugar, 1 teaspoon salt and 1/4 teaspoon pepper in a food processor; pulse until the oats are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour into a large bowl and form a well in the center. Gently stir in the buttermilk until the dough just comes together.
- Dust a work surface with flour. Turn the dough out onto the floured surface. Flatten the dough into a rectangle about 1 inch thick. Fold the dough in thirds, like a letter. Flatten and repeat from the other direction. Roll or pat out to a generous 3/4-inch thickness. Cut out rounds using a 2- to 3-inch biscuit cutter, rerolling and cutting the scraps. Arrange on the prepared baking sheet, leaving 1 1/2 to 2 inches between the biscuits. Brush the tops with buttermilk.
- Bake the biscuits until risen and light golden, 15 to 18 minutes. Serve warm or at room temperature.
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- Using a fork or pastry blender, try to mash the butter pieces as you mix it together with the flour until the mixture resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour
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