Saturday, May 26, 2012

Whole Wheat Biscuits

I have always been a fan of those light, flaky, southern style biscuits.  How about you?  I've been trying to make similar biscuits using whole wheat flour but they usually come out tough and not very light.

But...NOT ANY MORE!    Look at what I can now make!!!




Look how light and airy!  YUMMY.  Do you want to make some?  Here's how!!


Whole Wheat Biscuits
Makes 9-12 biscuits

Ingredients:
2 cups whole wheat pastry flour (NOT regular whole wheat flour)
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt 
1 cup buttermilk
1/4 cup virgin coconut oil plus 2 Tbsp (You can use shortening, butter or palm oil but virgin coconut oil not only works well it add a slight sweetness to your final biscuit)

Equipment:
Oven
Measuring cups and spoons
Cast iron skillet
Glass or biscuit cutter

Directions:
Place 2 Tbsp coconut oil in your cast iron skillet and place in a cold oven.  Turn your oven on and preheat to 450 Degrees F (heating the skillet as well).

In a bowl, add the pastry flour, baking powder, baking soda, and salt.  Gently mix.  Then add 1/4 cup virgin  coconut oil.  With your hands mix the oil into the flour mixture until it resembles cornmeal.  

Then add the buttermilk and gently stir until just mixed....do NOT over work your dough or your biscuits will be tough.

Turn the dough onto a floured surface and sprinkle a bit of flour on top (the dough will be a bit sticky).  With your fingers, pat out the dough until it is about 1 inch thick.  Using your glass or biscuit cutter dipped in flour, cut out your biscuits.

Once all your biscuits are cut out, place them in your preheated skillet (they will be touching each other) and place back in the hot oven.  Bake for 10-12 minutes or until light golden brown.

Here they are right out of the oven.

I turned one over so you can see the light crispy based on these biscuits!


Fluffy!  Enjoy!


4 You

If you would like a chance to win some free virgin coconut oil, go here to enter before June 1, 2012

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