Wheat Biscuits

This recipe is a great way to use up that last little bit of wheat flour that remains after you have ground wheat your own wheat for bread. There is always at least a cup of wheat flour leftover no matter how carefully I measure out wheat to grind to get as close to 7 cups of flour. This is a good compromise of white and wheat flours if you are trying to transition your family over to more whole wheat products because the biscuits still turn out light and fluffy, but with more nutrition and fiber than traditional buttermilk biscuits.

This is a modified recipe from Taste of Home. Their recipe only made 4 biscuits. I changed the measurements a little to make 11. I was going for 12, but oh well. I used them as buns for turkey burgers last night. The biscuits turned out really yummy, my only additional suggestion is to use a rimmed baking sheet because I didn't and the butter ran off the sheet and burned on the bottom of the oven.

All three of my kids really liked them. Even my picky bird-like eater Emma.

Wheat Biscuits

1 c flour

1 c wheat flour

3 T sugar

1 1/2 t baking powder

1/2 t baking soda

1/2 t salt

6 T cold butter, cut up

3/4 (or more) c buttermilk

In a bowl, combine the first six ingredients. Cut in butter until crumbly. Stir in buttermilk until just moistened. Add more buttermilk a little at a time if the dough seems too dry. Turn out onto a floured surface; knead 6-8 times. Put to a 1" thickness; cut with a 2 1/2 " biscuit cutter. Place on a greased baking sheet. Bake at 375 F for 18-20 minutes or until lightly browned. Makes about 11 biscuits. Serve hot for best flavor.