Eggless Whole Wheat Biscuits2 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“This is such a fluffy, delicate biscuit recipe. It goes good with any soup or even just alone!!!” - by VrndaDevi
Original recipe yields 8 biscuits
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk all-purpose flour, whole wheat flour, baking powder, sugar, and salt in a bowl. Cut butter into flour mixture using whisk until mixture resembles coarse crumbs. Add milk and stir until mixture is moistened.
- Turn the dough out onto a lightly floured surface and knead briefly, about 15 turns. Pat or roll the dough out into a 3/4-inch thick round. Cut circles with a 2-inch biscuit cutter or cup and arrange on a baking sheet.
- Bake in preheated oven until brown, 10 to 12 minutes. Serve warm.
Amount Per Serving (8 total)
- 181 cal
- 6.8 g
- 26.4 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"Wow! These are surprisingly good. I really was not expecting such a light biscuit using WW flour. I used my food processor to mix the dry ingredients, added the cold butter cut into small pieces an..." See mored pulsed in the food processor to cut in the butter. I added the milk through the pour spout while pulsing. The dough appeared to be very wet. I scraped it onto a lightly floured mat and instead of 'kneading' it I just gently pulled the dough together into a rectangle with floured hands and a bench scraper. I used the bench scraper to cut the dough into 8 biscuits. Baked as directed for exactly 10 minutes. These were the most tender biscuits I have made. Really delicious! Thanks!"
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