I went ahead and made them again yesterday using the 1/2 C all-purpose flour AND rolling the dough thicker. The result was...
I'll let you be the judge...
Isn't that glorious?
Now for comparison...
Kind of flat?
Taste-wise, they were the same. That is to say, they were delicious. Especially straight out of the oven.
And they whip up in about 20 minutes, so they're also extremely dangerous.
Steamy, fluffy, buttery biscuit...
Whole Wheat Biscuits (adapted from 100 Days of Real Food)
(makes 8-12 biscuits, depending on how thick you roll out the dough)
- 1 & 1/2 Cups whole wheat flour
- 1/2 Cup all-purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 Cup butter (4 Tbsp/half stick)
- 1 Cup milk (I used coconut milk the first time and regular milk the second time.)
- Mix dry ingredients together in a bowl.
- Cut up butter into pea-sized pieces and mix into flour, using a fork to mash it in. It won't become a crumb, so don't worry, just incorporate as best you can.
- Add milk and mix until incorporated, then knead with your hands a few times until it forms a dough.
- Remove dough to a floured surface and roll out to 3/4" thickness, then cut circles out of the dough, re-rolling as necessary, until all dough is gone.
- Place biscuits on a baking sheet lined with parchment paper.
- Bake at 450F for about 10-12 minutes. Let cool (or not) and enjoy.