Our family has been a “biscuit from a can” kinda family for 11 years. They are pretty good….well, If you don’t think about what a home made biscuit tastes like, and if you don’t read the ingredients on the can. Yep, I looked…..then, I said “yuck!” Then I started experimenting.
This is what I came up with:
Light, Fluffy, Healthy, Yumminess!!
Start by stirring together the flour, baking powder, cream of tarter, and salt.
Then cut in the butter until crumbly. Here’s a little tip…instead of standing at the counter (forever) with a fork to cut in the butter. I put mine in my kitchen aid and let it mix for a minute (I cubed the butter first). It worked l great, but be careful not to over mix! Over mixing equals tough biscuits.
Combine the egg and milk; stir it into crumb mixture until moist. Turn onto a floured surface and knead about 10 times. Then roll out to 1/2 inch thickness and cut biscuits out with a cup or cookie cutter.
This is the fun part!
Bake at 450 degrees for 10 to 15 minutes.
This made about 16 biscuits.
No more biscuits from a can for us!!
- 3 cups whole wheat flour
- 4½ teaspoons baking powder
- ¾ teaspoon cream of tarter
- ½ teaspoon sea salt
- ¾ cup cold butter
- 1 egg
- 1 cup milk
- Mix together first four ingredients then cut in butter until crumbly.
- Combine the egg and milk; stir into crumb mixture until moistened.
- Turn onto a floured surface; knead about 10 times then roll out to ½ inch thickness.
- Cut out biscuits with a cup or a round cookie cutter and place on a baking sheet. Bake at 450 degrees for 10-15 minutes.
I have question about your whole wheat biscuits…what kind of whole wheat flour do you use, the brand , and where can you buy it ?
I haven’t found anything made from whole wheat that I really like 🙂 it taste bitter to me….I did find a loaf of NATURE ‘s OWN Honey Wheat bread that is tolerable….but I prefer white bread…..I was raised on it…..and so I raised my
kids on it, but my daughter who is now eating healthy, losing weight, working out, etc.is now eating WHOLE WHEAT bread and she loves it….and of course she’s trying to get me to eat it also…..but it isn’t working 🙂
I usually use “Bob’s Red Mill 100% Stone Ground Whole Wheat Flour”. I think most stores carry it but recently I have been buying it for a good price at Bi-mart. My husband is not a huge fan of whole wheat either, but he likes these biscuits smothered in sausage gravy. 🙂 You might try using half whole wheat and half all purpose white flour and see if you like that, or just use 100% all purpose white flour that would work too. Have you ever heard of white whole wheat flour? It has all the nutrients of whole wheat flour but it’s white and has a milder flavor. This is a great post about different flours: http://heavenlyhomemakers.com/what-kind-of-wheat-flour-is-best
Hope this helps!
P.S. …
BTW your wheat biscuits do look yummy, I guess I could give them a try or give her the recipe and let her try it….she makes BISQUICK biscuits for her daughter & husband when she makes them biscuits and gravy…..maybe she should try your recipe eh ?
I just made these, they are super yummy but mine didn’t rise much??? I’m not sure why, I followed the recipe exactly and baked the full 15 min
Hmmm, I’m glad they tasted good! Two reasons for not rising much could be that the dough was handled to much or the baking soda was expired.
How can you adjust for leaving out cream of tartar?
You can just leave it out. I think they come out a bit fluffier with the cream of tartar, but they will be just fine without it. 🙂
1 teaspoon cream of tartar can be replaced with 2 teaspoons of lemon juice
Hello! It’s me again, I commented on your whole wheat pancakes post and asked for permission for me to post it on my blog. 🙂 I tried this too and absolutely loved it! I would make one again and give it to my grandfather that is diabetic. This is my first time kneading and mine turned out a bit dry, maybe I kneaded too much or used too much flour to knead but other than that, It was great. I’d post it in my blog again. 🙂 Thank you very much.
So glad you liked them!
Have you ever tried making these biscuits with coconut oil instead of butter and if so, how much would you use? Also, what could use instead of milk and eggs if you wanted to take a vegan approach?
Can I freeze these biscuts and bake from freezer? Thanks
I have never done it, but I don’t know why it wouldn’t work.
I was just wondering if you could use stone ground whole wheat flour instead of just regular whole wheat flour and if so how much do you need to use? Also I was wondering if you could use coconut oil instead of butter and if so how much would you need to use? Thanks.
Yes, you can use stone ground whole wheat(use the same amount). I have never used coconut oil in biscuits but if it you are using in strait from the fridge in solid form I don’t see why it wouldn’t work. Thanks for stopping by!
These biscuits were wonderful. I did use 4 cups of flour (2 cups white, 2 wheat, just cuz have a large family & prefer a mix of both) and adjusted the other ingredients accordingly. I didn’t use cream of tartar because didn’t have any. I will buy it and use next time. My family devoured them! Thanks for sharing your recipe!
Just stumbled upon your website. Loved it. Sent a link to my daughter right away. Thanks!
Hi! Can we keep the dough in the fridge for some time? I’m planning to bring it to school and baking 16 biscuits would be too much. Thank you!
Baking powder or soda? Recipe says powder, but in one of your replies you say “soda”. Also cream of tarter + baking soda is a substitute for baling powder. Thanks! Hoping to make today and don’t want to ruin. The stone mill mear us reccomends this recipe!