This is an easy wheat biscuit recipe for biscuits. It includes whole wheat and all-purpose flour to achieve a lighter texture.
Easy Wheat Biscuit Recipe
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup shortening
1 egg, beaten
3/4 cup 1% milk
Makes: 12 biscuits
Preheat oven to 450°F.
In medium bowl, combine whole wheat flour, all-purpose flour, baking powder, and salt.
Using pastry blender or fork, cut in shortening until consistency of coarse meal.
Combine egg and milk; stir into dry ingredients mixing just until a soft dough forms. The dough should be slightly sticky.
Turn dough onto lightly floured surface. Knead gently 4-5 times.
Roll or pat out dough to 1/2-inch thickness; cut with 2 1/2-inch cutter.
Place biscuits 1-inch apart on ungreased baking sheet.
Bake 12 minutes or until golden brown. Serve immediately.
Nutritional Analysis: One biscuit provides 135 calories, 3 g protein, 16 g carbohydrates, 7 g fat, 18 mg cholesterol, 2 g dietary fiber, 93 mg calcium, 81 mg potassium and 224 mg sodium.
Used with permission: © 2009 Kansas Wheat Commission. All rights reserved.
I especially enjoy baking bread on the weekends and allowing the dough to slow ferment to bring out the flavor and nutritional properties of the bread.
Over the years, I've become enamored with grains.So you'll find me experimenting using different types of heritage and ancients grains.Sometimes it works; sometimes it doesn't, but it's all part of the experience.I invite you to join me on this bread-baking journey.
Latest posts by Cathy (see all)
- Sourdough Spelt Rosemary Loaf - September 25, 2015
- Conchas Mexican Sweet Breads #BreadBakingBabes - September 16, 2015
- Parade of Breads from Artisan Bread Festival in Maine - September 9, 2015