I’ve had my eye on this whole wheat biscuit recipe for a long time, and I finally found the right time to make it.
- 120 gm freshly milled hard white wheat flour
- 120 gm freshly milled soft white wheat flour
- 4 tsp baking powder
- 4 tbsp cold, unsalted butter cut into pea sized pieces
- 1/2 tsp regular salt
- 1 c milk that was past its prime and starting to smell a little sour
After mixing, patted out the dough and folded on top of itself instead of kneading together. Repeated this process 6 times, then patted out to about 1 inch thick. Cut 8 biscuits out using medium round biscuit cutter, and patting scraps of dough back into shape as needed.
Baked 11 min.
I love how dead simple this recipe is, and that any kind of milk can be used. I opted to mix in some pastry flour (soft white wheat) to encourage them to be light and crumbly rather than chewy. Although with home-milled whole wheat flour that’s probably nothing to worry about.
My biscuits didn’t rise very much, which is always the case when I make biscuits. I’m sure it has a lot to do with the whole grain flour I use, but I’m starting to wonder if this is just not the right baking powder for me. I bought a tin of Rumford Aluminum-Free Baking Powder quite awhile ago, and it hasn’t gone bad (it passed the “is it still active?” test with flying colors), but I seem to have lots of issues with things not rising properly with it. When it’s gone, I’ll likely replace it with a different brand (or do DIY style with cream of tartar) and see if things improve.
In any case, these taste great and will be enjoyed pulled from the freezer, as needed. I stocked up on eggs this weekend during a good sale, and am really excited to make egg and cheese biscuit sandwiches :)