Whole Wheat Biscuits

From: Chef #1063227

On Jun 13, 2009

They were pretty dry, but otherwise we liked them.

From: Chef #1126967

On Apr 7, 2009

Very good and simple to make! I used self-rising flour like another review suggested. Thanks for the yummy recipe!

From: Mary Scheffert

On Oct 22, 2008

Made these last night for dinner with pork chops & green beans. Delicious! Knowing that whole wheat flour doesn't rise as well as regular flour, I used 1/2 cup self-rising flour in place of the AP. The only other change I made was to add a couple teaspoons of sugar to help with browning. I added the milk a little at a time & found that the dry mixture needed slightly less than the full 1 cup skim milk (only by an 1/8 cup or so). I rolled them out to the 1/4" thickness, and they rose nicely in the oven (I think partly in thanks to the self-rising flour). Brushed the tops with a little melted margarine when they came out of the oven - yummy! Will make them again and will try with the herbs next time. Thanks for posting! -M =)

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!