Fluffy Whole Wheat Biscuits
Total TimePrep/Total Time: 25 min.
Muffins turned out fluffy and raised nicely, but there is no way you can get 12 biscuits out of this recipe. I followed recipe exactly and had to work at getting 10 smallish biscuits. This alters the calorie, carbohydrate, fat, etc. measurements for this recipe, which is very important for some people.
Very fluffy with nice height and delicious. Perfect for my pre-diabetic husband.
This has become my STANDBY biscuit recipe! I alternate between WW pastry flour and spelt flour. My trick is that I use 1 1/4 cup AP flour and 3/4 cup of the WW pastry or spelt flour. The biscuits are a nice light brown color and fluffy. The flavor is awesome. They are the BEST biscuits I have tried. Easy and quick to make and quick to bake. Store well in a zip-lock baggie.
I'm sure they're good, but when I see a recipe for Whole Wheat Biscuits, I expect them to be whole wheat... NOT whole wheat and enriched white flour. There ARE some very good recipes that actually are whole wheat... light and fluffy too!
These are the best whole wheat biscuits I've ever made. My family also loved them. I will make them again for sure!
Best biscuits I have ever made!
Don't pour in that whole cup of milk! I had to add another cup of flour. I used the dough to make Sweet Sausage Rolls (in this recipe site). They turned out great! The baked rolls puffed up nicely.
Yummy biscuits, easy to make, and tasted so good hot from the oven with butter. Only thing I did different.....I didn't have cold butter, so cut in some that was at room temerature. Probably easier than working with the cold butter, and they came out perfectly.
best homemade biscuit I've ever had.
Loved these! Just enough crispy on outside and moist on the inside