Honey Whole Wheat Biscuits

On that glorious internet-free Saturday last weekend, I whipped up a batch of whole wheat biscuits from my new favorite, the King Arthur Flour Whole Grain Baking cookbook. My audience is pretty easy since, being lactose intolerant, Navah's never really been able to eat biscuits. She's got no gauge for comparison, so she's pretty happy with anything that tastes yummy. But even I thought these were delicious. 


I'm still perfecting whole grain baking. I do it a lot, but there's a great deal of trial and error. I don't always know why things turn out the way they do. Whole wheat creations are always a little crumbly, and I'm hoping that continued baking out of this book will help me figure out how to make my baked goods fluffier and lighter. 

While these biscuits were a bit crumblier and less fluffy than my mom's biscuits, the taste was fabulous. Especially since they were 100% whole wheat and dairy-free. And we gobbled them up. 




Honey Whole-Wheat Biscuits
Adapted just slightly from King Arthur Flour Whole Grain Baking


3 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (or 1 stick) cold earth balance
1 large egg
3/4 cup almond milk (or soymilk or buttermilk if you can have it)
3 tablespoons honey


1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper
2. Whisk together the dry ingredients in a large bowl.
3. Cut the butter into the dry ingredients with a pastry cutter, a fork, or your hands until it's a dry, crumbly mixture. Set aside.
4. In a separate bowl, whisk together the egg, almond milk, and honey. Then pour into the dry ingredients and mix until just moistened.
5. Turn the dough out onto a lightly floured surface, and fold over onto itself several times to bring it together. A dough scraper is great for this, but if you don't have one, just use your hands.
6. With a lightly floured rolling pin, roll the dough out until it's about 3/4 inch thick.
7. Using a biscuit cutter, cut out the biscuits and place them onto the prepared parchment paper. (King Arthur Flour recommends using a biscuit cutter and not a glass because the biscuit cutter cuts the dough cleanly, allowing the layers to fluff up when baking, rather than smashing them all together like the blunt edge of a glass does. I didn't have a biscuit cutter, but I think I'll get one and try it again since I'm going for fluffy.)
8. Fold over the extra bits and roll out again to cut more biscuits.
9. Bake for 11-14 minutes and serve hot. 

Katie