Whole Wheat Biscuits

From: MavsFoodie

On Jul 24, 2008

These did turn out pretty fluffy despite me using all whole wheat flour. I halved the recipe in order to use the 1/2 cup buttermilk [in place of the milk] I had left; I added a bit of baking soda per the suggestion of another wheat biscuit recipe I found, in which one person used buttermilk like I did. I halved the batch and added some chopped garlic and colby jack cheese, which was a nice touch. The biscuit itself had an okay flavor, nothing amazing; I was glad that there was a raw flour flavor, though. I will try my plain ones with honey.

From: dr_kaley

On Jul 24, 2008

Hmmm I followed the directions exactly, but mine did not turn out like others say, or at all like the picture. I may have rolled them out too thin? Anyway they tasted bitter and were kinda heavy. They just looked funny. I am gonna try these again, and hopefully it will work. I AM gonna try them as dumplings tomorrow night. Thanks for the recipe using whole wheat though!

From: ZIRJ's Mama

On Nov 12, 2007

What enchanted me the most about this recipe, I will have to admit is the lovely picture. I have never had whole wheat biscuits look so lovely. Well, mine turned out the same. I followed the recipe exactly (with out the herbs) I used Smart Balance buttery spread, and used the food processor to mix it all up. I was a little scared, because even though I pulsed in the spread, then pulsed in the milk, I was left with a pasty mixture. All was well though after I kneaded it( well, folded it over 6 - 8 times really) These are wonderful FLUFFY tasty biscuits. Thanks for posting this!

From: Partyof6

On Jul 19, 2006

I loved this recipe. I am eating a buttered biscuit right now. I too baked at 375 for just 10 minutes. Had I gone any longer or hotter, they'd have been burned. I used freshly ground flour, 1 cup soft white, 1 1/2 cups Prairie Gold. Amazing!