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Fluffy Whole Wheat Biscuits
January 11, 2013

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!!

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