*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made these with all whole wheat flour due to a friend's white flour sensitivity. They were a little flat but I think that is due to the flour change I made. Recipe worked well for me in a kitchen I wasn't familiar with. Great flavor!
Definitely fluffy and tasty! The whole batch was gone in an hour. At first I was a little worried when I dumped the dough out to knead it and it was super liquidy....then I realized I forgot the other cup of flour.:/ Whoops. Once I added it in they turned out great! Ha! Oh and instead of buying buttermilk I used the ol' tried and true 1 cup milk 1 tbsp. white vinegar. Let it set 5 min and it's ready to go!
This recipe my absolute favorite! It is so versitile and the buiscuts come out flakey and taste just like buttermilk biscuits. I have made these several times and they always turn out wonderful. This is a very wet dough and I usually need to knead some flour into it. An important tip for makeing biscuits: knead the dough as little as possible! These turn out muh better when I knead the dough only a few times and pat the dough out gently with my hands to get the right thickness. They do take about 12 minutes to cook but it depends on how thick your biscuits are. I have also tried this recipe with all white flour for picky eaters and it turns out just as good! I usually make a double batch (one whole wheat and one regular) and after I cut them out I place them on a cookie sheet in the freezer for an hour or two Then move them to a freezer bag. Then when I need biscuits I just pull out a few whole wheat and a few white flour ones. I cook them as normal and I dont have to add any cooking time. They are so conventient and easy to make!!! I have also replaced the talespoon of sugar with honey and noticed no difference in taste but though dough was a little bit wetter. These buiscuts are not sweet so if you like sweet biscuits add more sugar. This is definately a wonderful recipe I will kep around!!
On a mission to make healthier meals, I decided to try whole wheat biscuits tonight. I was to lazy to roll them out and use a cookie cutter, so I rolled everything into a log and divided into 6 equal pieces. I rolled each piece into a rough circle and baked in a ceramic pie plate. They were fantastic! It takes longer to bake this way... after 12 minutes I reduced the temperature to 350 and checked them every few minutes until they were lightly browned. I think overall they were in the oven about 20 minutes. I will definitely be making these again!
I used 100% whole wheat pastry flour (pastry flour is the key ingredient), no white flour at all, barely mixed these together before I patted them into a rectangle and cut them with a knife. They rose beautifully, were tender and delicious. They were pretty bumpy on the top since I barely kneaded them and too sticky to pat down, but they were so good nobody cared. You can get away w/all whole wheat flour, but be sure it's pastry flour or they can get pretty tough.
I used just whole wheat flour can't stand all purpose flour. When I was reading the recipe and noticed what I thought called for 4 teaspoons of baking soda I thought it sounded like a little much but rolled with it. Should have went with my instinct they felt almost fizzy on my tongue. THEN I went back and saw that it said baking POWDER! I felt so stupid. They weren't terrible just....fizzy and weird. HA! So don't do what I did. I will have to try this again and do it correctly. _