Whole Wheat Biscuits
Recipe by Meadowlark Community Mill’s Head Miller, Wes Gardner
Notes:
The key to making a light and fluffy biscuit with either whole grain or bolted flour is to keep the butter cold so that it doesn’t start to melt. Feel free to get creative with extra ingredients such as cheese, herbs, nuts, seeds, or fruit. The options are endless. You can also cut the biscuits and leave them covered in the refrigerator overnight to bake the next day. You can do this by either moving quickly or by letting the dough rest in the refrigerator for 30 minutes before rolling and cutting.
Ingredients:
275g (2 ½ cups) Whole Wheat Flour - Turkey Red, Red Fife, All Purpose, or Pastry
1 Tbsp baking powder
1 tsp salt
170g (1 ½ sticks) cold unsalted butter, cut into small cubes
310g (1 ¼ cups) cold whole milk
Melted butter for brushing
Instructions:
Whisk together the dry ingredients in a large bowl: flour, baking powder and salt.
Add in butter. Using your fingers, work butter into the flour by flattening the pieces. Leave flakes of butter large so that it creates a fluffy and light biscuit.
Stir in the cold milk until the dough comes together.
Cover the bowl and place in the refrigerator for at least 30 minutes, or overnight.
Preheat the oven to 425°F
After the dough rests, roll it out to a desired height (minimum 1 inch). Cut into your preferred shape.
Squares are a good way to save on scrap dough. Any scrap dough can be rolled out once more to make more biscuits.
Brush melted butter on top of each biscuit. Bake for 15-18 minutes, or until golden brown.
FLOURS YOU CAN USE FOR THIS RECIPE:
TURKEY RED
ALL PURPOSE
PASTRY
RED FIFE