Whole Wheat Whipping Cream Biscuits

  

One of the things that has been the hardest for me to give up when transitioning to using 100% freshly ground whole wheat flour is my beloved recipe for buttermilk biscuits.  I’ve been searching for a great recipe for whole grain biscuits, and I’m happy to say I’ve found one!

These biscuits are light and beautiful, and they don’t taste dense or too “wheaty.”  They also are SO easy to throw together and they bake really fast.  It’s a great way to have whole wheat bread with your meal at the last minute!

Whole Wheat Whipping Cream Biscuits (adapted from here)

2 1/2 cups whole wheat (hard white) flour, freshly ground
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. sucanat
1 1/2 cups heavy whipping cream

Preheat oven to 500 degrees.

Grind wheat in the WonderMill.

Combine all dry ingredients in a mixing bowl and stir until combined.

Pour in whipping cream all at once and stir just until it comes together.

Sprinkle flour on the counter and knead the dough a couple of times, but be careful not to overwork it.  Roll it out to 1/2 inch thickness and cut out biscuits using a glass or a biscuit cutter.

Place on baking sheet and bake for 9 minutes.

Serve with butter!

Enjoy!

About Feathers in Our Nest

Aliesha is a wife to a handsome husband and a mother to three sweet children (age 3 and under!).  When she is not chasing her busy kiddos, she enjoys cooking, baking, reading, decorating, crafting, and blogging.  Her blog home is Feathers in Our Nest, where she writes about family, faith, food, and more.  Aliesha is passionate about healthy eating, natural parenting, and ministering to others around her.

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One Response to Whole Wheat Whipping Cream Biscuits

  1. Cathy says:

    Made these tonight and they were delicious. I had actually come across the recipe on the America’s Test Kitchen’s website (ATK), but it was with white flour. Bleah. So I was delighted to find that you had done it with fresh ground whole wheat. Yum.

    However, I want to add a little tidbit that you may find helpful. In normal biscuit recipes one must be careful not to overwork the dough. But ATK said that this recipe actually benefited from a just a little kneading on a floured surface. I believe the expression he used was, “till the dough was as smooth as a baby’s bottom.” So I tried it with this recipe, re-rolling the scraps to use up as much dough as possible.

    ALL this to say that it worked like a charm and the biscuits turned out great. So, thank you for posting this. (And especially the pictures – love the pictures). And maybe you’ll be glad to know that a little kneading helps.

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