We’ve developed our family biscuit recipe to feed a crowd of biscuit-loving company, or to have a few left over to give to friends or make delicious little lunch sandwiches the next day. They have a rich buttery flavor and the the whole wheat content keeps the glycemic level down, so they don’t leave you feeling groggy.
Ingredients
2 cups whole wheat flour
2 cups white flour
2 tablespoons baking powder
2 teaspoons salt
12 tablespoons unsalted butter
2 cups milk
Directions
Preheat oven to 415F.
Combine the dry ingredients of 4C flour, baking powder, and salt.
Melt the butter and stir it into the dry ingredients, along with the milk.
Spread a dusting of flour (in addition to the ingredient qty. listed above) on a roughly 18″ sq. area of counter. Dump the dough onto the floured counter and sprinkle a light dusting of flour on top to make the sticky dough workable. Knead the dough by folding it in half on top of itself and pressing down, roughly 8 times. Continue to sprinkle just enough flour on the dough and counter to keep the dough workable.
Roll the dough about 1/2″ thick. Cut the biscuit circles out using an upside down drinking glass or biscuit cutter approx. 3″ diameter. Distribute the biscuits over two baking sheets lined with parchment paper and bake for 12 minutes. I bake both sheets at once and recommend using the convection function if your oven has it. Without convection or cooking the sheets one at a time, the biscuits closest to the heat may be slightly darker… but they’re equally delicious in my opinion. Yields about 15 biscuits.
