The only Biscuits Recipe you’ll need!! Whole Wheat

After I tried these biscuits for the first time I thought to myself, “wow, this whole time I’ve been eating almost flavorless and probably way less nutritious biscuits!!!” 

This Whole Wheat Biscuits Recipe will raise your bar so much higher now, and it’s so worth it!! 
Originally, this was considered a big batch, but if you’re going to make the mess, it really doesn’t take that much extra time to do this big batch. So let’s jump into the recipe. 

Note: The recipe calls for Half and Half or Buttermilk. If you don’t have any, you can use 3 C of milk and add 3 TBSP of vinegar to it. Mix it and let it sit for a bit; that’d be the liquid you’ll use for the recipe.

It yields 40 biscuits 

Ingredients:

3 C Half and Half or Buttermilk 
8 C of Whole Wheat Flour
4 tsp Salt
8 tsp Baking Powder
1 tsp Baking Soda
2 C Butter, cold. cut in cubes

Directions:

• Gran a BIG bowl. Add the flour, salt, baking powder, and baking soda, mix well.
• Get the butter out of the fridge, and cut it in cubes. Add it to the flour mix, and with a pastry knife take the time to incorporate the butter into the flour (you want some pieces of butter in there). 
• Make a well in the flour and add the buttermilk, and mix. You want to achieve a moist dough, that if you press it with your hands you can form a ball. If you can’t, you might need to add a bit more of buttermilk. You want to add as little as you can, you want it crumbly. 
• Time to roll it out and laminate it! You can do it all at once or divide the dough in two pieces. 
Roll it into a rectangle, and fold both ends to the center (like if you’re folding a letter). Turn it 90 degrees and repeat for 3 times. On the last time, you’ll roll it out to the desired shape and thickness. I recommend 1” thick dough. 
• Start cutting! Use a circled cutter, and when using the scraps, you want to use as little flour as possible. 

To bake: place them in a baking sheet and bake for 12 mins at 425 degrees. 
To freeze: place them in a baking sheet and freeze overnight. Gather them into a freezer ziplock bag. Cook as directed, straight from the freezer. 

Done! 

I hope you enjoyed making these biscuits and that they taste delicious! It looks like a lot but I like giving you all the tips and tricks I know.

Love,

Veronica