If you’ve taken a close look at what’s in most biscuits these days you might just assume they’re completely off-limits. Yes, occasionally I’ll indulge in a real, homemade biscuit, but even most of those have ingredients in them that I don’t feel great about. So I’ve been on the hunt for how to make a better, healthier biscuit. Based on my food values that means a biscuit that uses real ingredients and no white flour. Easy, right? Well, not really.
Over the years one of my best friends from Atlanta (and a true homemade biscuit aficionado herself) has sent me countless clippings and cookbooks (yes entire cookbooks) dedicated to the art of biscuit-making. Yet when I’ve tried substituting whole wheat flour in recipes, something happened—I ended up with a tougher, drier biscuit. 🙁
Not one to give up, though, I kept on experimenting. The challenge was simple. When you use whole wheat flour you need the biscuit dough to be wetter to produce a moist biscuit. But when the dough is wet enough, the dough is too wet to handle and roll out. Even drop biscuits didn’t work well because the wet dough would spread out versus bake up, nice, tall, and fluffy.
From time to time I’d share my biscuit story with a friend or acquaintance who cared about cooking. So about a year ago, I started talking to the person seated next to me on a plane about my book and food journey. She was an elderly lady, had three grown children, and lots of stories about how food has changed over the years (call me crazy, but I find these kinds of conversations fascinating). Anyway, she was from the South so I decided to share with her my biscuit dilemma.
While she had always rolled out her biscuits, she remembered her grandmother tossing large spoonfuls of biscuit dough in a floured pan to get these incredibly moist biscuits. They were baked up in either a round or square pan, with each biscuit wedged up next to one another so they wouldn’t spread out. The result was a tall, fluffy, and moist biscuit. I had never heard of this method of biscuit baking, so I took note, and you know what? It worked!
Now I wish I knew the name of my fellow traveler and biscuit lover (please, if you’re reading my blog, say hello). But nonetheless, it just goes to show—together we can help each other accomplish some great things … including cooking up a better batch of whole wheat biscuits!
My Creamy, Dreamy Whole Wheat Biscuits Recipe
So if you’re a biscuit lover who’s given up on these treats because they’re not good for you, I totally understand … and I certainly don’t mean to tempt you back into the occasional biscuit-eating fold. But if you’re looking for a better biscuit—one that’s made with whole wheat flour, 100% real ingredients, AND is still moist and delicious, I’ve got just the recipe for you—my Creamy, Dreamy Whole Wheat Biscuits! Whether you serve them up as the perfect accompaniment to soup, a meal, or breakfast, these versatile gems are a special, delicious treat!Print
Kitchen Tips & Resources:
- I have several different sizes of these OXO cookies scoop, and they work perfectly for portioning out dough of all sorts!
- When I’m making a batch of biscuits, I use two 8-inch round cake pans—one for rolling the biscuit around in flour and the other for baking the biscuits.
- Pastry brushes of all sizes are great tools to have on hand, especially when buttering the top of these biscuits before baking. I prefer to use ones like these that have natural bristles.
- Bob’s Red Mill Organic Whole Wheat Pastry Flour is what I use to bake up my creamy, dreamy whole wheat biscuits!