Whole Wheat Biscuits.
Those three little words had Big rolling her eyes in the back of her head.
Do you have a family member like that? You mention something new and healthy you would like to try and you get the look or the sigh? Be strong, make the recipe any way.
I am certainly glad I listened to my own advice and made the whole wheat biscuits. They turned out pretty good. No, let me revise that. They turned out great.
Eating clean and real food has become very important to us. After a few health issues and scares, both Big and I decided to “clean up our act“. One of the things we are doing is getting rid of white flour.
White flour is highly processed and is missing two of the most important things – the outside bran layer and the germ. Did you realize that to get that flour nice and white, it is bleached?
I want to share a little information I learned from the Whole Grain Council. Here is what the council states are some reasons for eating whole grains (includes whole wheat):
- stroke risk reduced 30-36%
- type 2 diabetes risk reduced 21-30%
- heart disease risk reduced 25-28%
I come from a family who has a lot of heart issues and diabetes. So I am particularly interested in consuming more whole grains.
Whole Wheat Biscuits
Whole wheat biscuits, an easy and healthy recipe.
- 2 cups whole wheat flour
- 4 tsp baking powder
- 1/2 tsp salt
- 4 TBL cold butter 1/2 stick
- 1 cup cold, whole milk
Preheat oven to 450F
In a medium sized bowl, place flour, baking powder and salt. Mix well
Cut the butter into small pieces (pea sized) and add to flour mixture.
Mix the flour and the butter together. You can use a fork or a pastry blade. I use my hands. The mixture should end up looking like course crumbs.
Add the milk and mix thoroughly. Don't over work the dough. While the dough is still in the bowl, knead it 8 - 10 times. Turn the dough out onto a flour coated counter.
Using your hands, pat the dough flat until it is about 3/4 inch thick. (If the dough sticks to your fingers - sprinkle a little flour on the dough)
Using a round cookie cutter, cut your biscuits and place on an ungreased cookie sheet. Pull the scraps of dough together and continue to cut the biscuits until there is no more dough left.
Bake for about 10 - 12 minutes or until golden.
I feel good about serving these biscuits at breakfast or with a big bowl of soup or chili.
The whole wheat biscuits freeze well too. I make breakfast sandwiches with egg and a little cheese, wrap them up tight and freeze them for those busy morning.
How would you enjoy these whole wheat biscuits? Do you have a favorite soup or chili recipe you would eat them with? How about a favorite breakfast sandwich? I would love to hear about it.