I have another recipe for you today using whole grain flour!
These biscuits are made with 100% soft white wheat and take a minimal amount of time to whip together! I know your family will love them!
The technique for this recipe is simple. Mill your flour, add your dry ingredients, and GRATE in your cold butter.
Incorporate your butter through the flour well and add in your milk. You want the dough a bit dry, but not so dry there is flour remaining all in the bottom of the bowl.
Once your dough is mixed through, dump it out on a parchment sheet. Flatten and fold the dough like a taco.
Flatten and fold about 5-6 times. On the last fold, flatten to about 1 inch thick.
Pop in the freezer for about 10 minutes. Remove, cut, and bake!
Whole Grain Biscuits
Buttery whole grain biscuits, ready for the table in 30 minutes!
Ingredients
- 3 cups of soft white wheat (once milled, this will equal close to 3 3/4-4 cups of flour)
- 1 TBSP corn starch
- 1 TBSP baking powder
TBSP sugar (optional)
- 1 teaspoon salt
- 1 stick or 1/2 cup of butter
- 1 1/2 cups of milk (have a few more tablespoons on hand)
Instructions
1. Mill your 3 cups of grain into a mixing bowl. Add corn starch, salt, baking powder, and sugar if you choose to use it. Whisk.
2. Grate cold butter into your flour mixture. Work it through with a fork or the end of a whisk.
3. Add milk. The dough should be thick and feel a bit stiff, but it should not be so dry that flour remains in the bottom of the bowl. Add up to 1/4 cup extra milk if necessary.
4. Dump the dough out on to a piece of parchment paper. Fold the paper over and press down. Use the paper to fold the dough like a taco and press. Do this about 5-6 times. (Refer to pictures above for technique)
5. On the final fold, press dough about 1 inch thick. Pop in the freezer for about 10 minutes.
6. Preheat oven to 425 degrees F. Remove dough from freezer and cut into desired portions. Place on parchment lined pan and bake for 12-15 minutes or until cooked through. Enjoy!