Sometimes you just need to eat a good Southern breakfast with bacon, eggs, and biscuits! I learned how to make biscuits when I was a very young child, and I can still remember rolling and cutting the biscuits with my momma while standing on a chair so that I could reach the counter.
I’m thrilled to say that I now make these biscuits with my own daughters, and couldn’t be more pleased with the results! Even with freshly milled whole wheat, these are still soft on the inside with a little crunch on the outside. They melt in your mouth and are the perfect compliment to jam or honey.
Don’t let the kneading, rolling, and cutting in this recipe scare you. For years I was too intimidated to make these without my momma, but it’s really not hard at all! Go for it!
- 2¼ cups freshly milled flour (plus ½ cup more if dough is too wet- I use hard white wheat)
- 4 teaspoons baking powder
- 1 tablespoon raw sugar, sucanat, or other substitute
- ¾ teaspoon real salt
- ¼ cup butter (cut into small pieces)
- 1 cup milk
- Preheat oven to 450 degrees F.
- Combine flour, baking powder, sugar, and salt in medium bowl.
- Cut butter into flour mixture using fork, knife, or pastry blender.
- Add milk and stir. If your batter is still very sticky at this point you may need to add up to ½ cup flour.
- Turn dough out onto lightly floured surface and knead (about 10-15 turns, don't over-knead).
- Roll the dough out into a ¾ inch thick round.
- Cut dough with a cup or biscuit cutter and arrange on a greased baking sheet.
- Bake in preheated oven until brown (10-12 minutes).
- Remove from pan immediately and serve warm.
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