Friday, August 21, 2009

Recipe Review - Whole Wheat Biscuits


1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 cup butter or margarine
1 cup milk

In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. Serve warm.

Wheat Biscuits 1

These biscuits were not fluffy. They were actually pretty heavy, and didn't really have a biscuit-like texture at all. And as you can see, if you compare my photo to the photo in the link, they didn't look at all like fluffy biscuits either. Instead of eating a biscuit, it was more like chowing down on a big hunk of wheat bread. I'm all for homemade wheat bread, and might actually end up making these again, to have with dinner one night. However, they did not go very well with our breakfast of scrambled eggs and sausage.

Please take into consideration, that it's entirely possible that I did something wrong when making these biscuits. Other than cakes and sweets, I've not done a lot of baking. I don't have a lot of bread making experience, and unfortunately, Keith likes canned biscuits, so I've been lazy about perfecting that particular craft. I'm able to make my Grandma's biscuit recipe turn out a lot better than these though.

The recipe specifies that these biscuits should be baked on an ungreased baking sheet. In my opinion, they might need a little grease to give them the right outer texture - that little bit of a layer of bite that good biscuits need. If I ever were to try them again, I'd brush hot oil on them before baking, and see if that helps.

Also, I baked these biscuits 3 minutes longer than recipe called for. I was trying to get them to "lightly brown" but it didn't seem to help. They didn't brown at all.

As Keith was not at all impressed with these biscuits, I had a lot of leftovers. I decided to bag them up and take them to work with me. They've made for a good breakfast snack, after bring microwaved and slathered in peanut butter. I'll be having the last of them later this morning. Peanut butter makes anything better.

So, in closing, you might want to give them a try if you're a better baker than me. But if you want a sure thing, skip this recipe. If I ever try baking these biscuits again, I'll be sure to update you on the outcome.

Stay tuned for more reviews, and please leave a comment if you have any suggestions for me. Well, actually, you can feel free to leave a comment even if you don't have a suggestion.


Anonymous said...

you shoulda gave me a test sample...=)

Tisha_ said...

LOL There are still some in the fridge in the back... help yourself.

cynthia said...

It has been my experience that when using whole wheat in baking that I do not get the same fluffy texture as white flour. Whatever I make with whole wheat is always more dense including pancakes or bread.

Tisha_ said...

Thanks for the tip, Cynthia. I've only ever used this whole wheat flour to make a certain chocolate chip cookie.