Somehow I have a memory of biscuits that are tender, buttery, a little chewy…I think my memory is based on the Pillsbury refrigerator biscuits. So I set out to research how I might recreate that type of biscuit, but with whole grain flour (and no preservatives).
My research led me to the possibility that a biscuit made with yeast might get me close.
Adapted for whole grain flour from Angel Biscuits using oil, not shortening
- 1 1/2 tsp instant yeast
- 1/2 c + 1 1/2 tbsp warm water and a sprinkle of sugar
- 1/4 c oil
- 3/4 c homemade yogurt
- 1/4 c milk
- 250 g freshly-milled hard white wheat flour + 86 g more while mixing
- 63 g freshly-milled soft white wheat flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 + 1/8 tsp salt
- 2 tbsp sugar
Dough mixing steps
- dissolve yeast in water and sugar mixture
- combine flour, baking soda, baking powder, salt, sugar in stand mixer bowl
- make a well for wet ingredients and add
- mix with paddle until it’s well mixed and soft — at this point it was too wet so I added the extra 86 g of flour, mixing on medium speed for 2 min
- moved dough to large dough bucket, covered, and refrigerated
Baking the biscuits
- heat oven to 435°, rack in middle, and spray baking sheet with oil
- pat piece of dough (enough for 4 biscuits) out onto floured surface 1″ thick
- cut 4 squarish shapes, smooshed into rounds
- let sit 10 min.
- brush with melted salted butter
- bake 12 min.
Baking the monkey bread
- heat oven to 360°
- melt together 1/4 c brown sugar, 1/4 tsp cinnamon, and 1/4 c butter in a small saucepan, mixing until dissolved
- with remaining angel biscuit dough (17 oz) make little balls of dough and put in a small Corningware casserole dish
- pour sugar mixture over dough pieces and bake for 28 min.
- rest 8 min. in pan, then turn out onto plate
I really like how these biscuits turned out, both the flavor and texture. They’re slightly more bread-like than I had intended, so next time I may adjust the formula a little to change the crumb.
For the Monkey Bread, I wish I had used way less dough. While baking, they puffed up to fill the baking dish and there wasn’t enough sugar mixture for my taste. The ratio was off, but they did taste yummy. Next time, I’d use about 8 oz of dough with this amount of buttery sugar topping, and bake a little less so they’re more ooey gooey.