Comments on: Whole Wheat Biscuit Recipe

By: sarah

sarah — Sat, 03 Dec 2011 16:42:34 +0000

Hi Jenny, thanks! I’ve never frozen these, personally, but that’s a great idea. I poked around online and found these directions for doing it: http://www.modernbeet.com/archives/116 … Hope that helps.

By: Jenny

Jenny — Sat, 03 Dec 2011 16:35:14 +0000

Great recipe! do you know if you can freeze the dough and bake later?

By: Anita

Anita — Sun, 21 Aug 2011 18:39:34 +0000

Thanks for this great recipe and the layering technique. I adapted the recipe slightly (1 tsp. less sugar, 1/4 cup less milk, added 2 tbsp. flaxseed meal). Also, I used my favorite trick for incorporating butter: I took a frozen stick of butter and grated it into the dry ingredients, using a box grater. This creates perfect small morsels of butter, without pesky cutting! As I was rolling out and folding the dough, I nudged it into a rectangular shape, and then for the final step, cut it with a knife into 12 rectangular biscuits. No need to reroll the scraps! I appreciate that this recipe can be made from standard pantry ingredients, as I never seem to have buttermilk around. The texture and flavor of these biscuits was great, my whole family devoured them with gusto, and it was very easy! Thanks again!

By: Fezdak

Fezdak — Wed, 15 Jun 2011 11:17:40 +0000

I accipurposely doubled the butter, and they were fabulous. I did actually measure everything else. Also, I use ‘white wheat’ flour (aka golden wheat or golden 86).The layering technique is great, and I didn’t know you could do that with biscuit dough.

By: Sarah Caron

Sarah Caron — Wed, 23 Mar 2011 01:52:14 +0000

I am so glad you tried it (and liked it!).

By: Tessa

Tessa — Sat, 19 Mar 2011 23:09:32 +0000

I was hesitant to try these because I’ve always been told to handle biscuit dough as little as possible. However, this recipe turned out amazing biscuits- light, fluffy, and delicious! This is the recipe I will use from now on! Tips: keep your ingredients very cold and your oven very hot. Let the biscuits touch on the sheet pan- it helps them rise. Also, I’m glad I used a little less salt than called for. Delicious with jam, honey, gravy!
Thanks for the great recipe.

By: Bunnie Girl

Bunnie Girl — Mon, 07 Feb 2011 00:03:33 +0000

Just wanted to thank you for the prompt or encouragement to roll out thin and fold. I had always thought the more I worked the dough the tougher they would be. Especially when working with whole wheat. The gluten binds faster. But I am so pleased with the results. There were layers…like that fabutabulous layery kind in a can. My second attempt will be MORE layers, as I plan to roll out with no apprehensions on toughness. You created a lite layered technique to a normally heavy clump of biscuit. You have also created a biscuit making monster. Thank you THANK YOU for your instruction and for revealing such a brilliant secret to achieve layers! Live long and prosper!

By: A new tradition? «

A new tradition? « — Thu, 18 Nov 2010 12:16:57 +0000

[...] Serve immediately. But, don’t just eat it plain… Serve it over some whole-wheat biscuits! [...]

By: Sarah Caron

Sarah Caron — Thu, 18 Nov 2010 03:08:22 +0000

Mimi, that’s awesome! So glad that you (and he!) loved them.

By: Mimi

Mimi — Thu, 18 Nov 2010 03:06:05 +0000

I made these tonight and my boyfriend said they’re the best wheat biscuits he’s ever had. So, thanks for that. (: