Learn how to make nutritious whole wheat biscuits that are puffy, delicious, fluffy and soft. This easy recipe proves you don’t have to sacrifice softness or flavor to bake healthier biscuits.
I love Biscuit! There’s nothing better than warm, oven-baked biscuits slathered with butter. It’s perfect for a quick breakfast or as an accompaniment to hearty soups during the cooler months of fall and winter.
I’ve tried many biscuit recipes over the years and I like different recipes for different reasons. Some use too much butter and taste great, but I like to save it for special occasions. This particular recipe uses less butter (it’s easier on your waistline) and Even more economical! ), and adding whole grains further increases the nutritional value.
Fluffy whole wheat biscuits elevate your average weeknight meal into something special. When it comes to biscuit recipes, this is very fast Mix together and put in the oven.
How to make fluffy whole wheat biscuits
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- baking powder 8 teaspoons
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1/2 cup (1 piece) butter
- 2 cups milk
Makes 24 biscuits
How to make fluffy whole wheat biscuits
- Preheat oven to 450 degrees.
- In a medium bowl, combine all dry ingredients and mix well.
- Add butter until mixture resembles coarse crumbs.
4. Add milk and stir until moist and dough sticks together.
5. Turn the dough out onto a lightly floured surface and knead it gently 8 to 10 times.
6. Roll into 3/4-inch thick balls and cut with a 2 1/2-inch biscuit cutter.
7. Place biscuits on an ungreased cookie sheet.
8. Bake for 10-12 minutes or until lightly browned.
Fluffy whole grain biscuits
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material
- 2 cup all-purpose flour
- 2 cup whole wheat flour
- 8 teaspoon baking powder
- 2 tablespoon sugar
- 1 1/2 teaspoon salt
- 1/2 cup butter (1 piece)
- 2 cup milk
Instructions
-
Preheat oven to 450 degrees.
-
In a medium bowl, combine all dry ingredients and mix well.
-
Add butter until mixture resembles coarse crumbs.
-
Add milk and stir until moist and dough sticks together.
-
Turn the dough out onto a lightly floured surface and knead it gently 8 to 10 times.
-
Roll into 3/4-inch thick balls and cut with a 2 1/2-inch biscuit cutter.
-
Place biscuits on an ungreased cookie sheet. Bake for 10-12 minutes or until lightly browned.
nutrition
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- easy protein breakfast muffins
- easy sourdough waffles
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Source: Money Saving Mom® – moneysavingmom.com
