These are the biscuits of the proverbial grandmother…and while my grandmother had quite a reputation in the kitchen, I can’t ever recall her making biscuits. Certainly not whole wheat biscuits, made with real butter, and raw, delicious whole milk!
We served these tonight with our crock pot roast. Heavenly…
Whole Wheat Biscuits
(adapted from Creme De Colorado Cookbook (Celebrating Twenty Five Years of Culinary Artistry):
1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour (fine grind)
4 1/2 tsp. baking powder (a little more for lowlanders)
2 T sugar
1/4 tsp. salt
3/4 tsp cream of tartar
3/4 c. butter, softened and cut into small squares
1 egg, lightly beaten
1 c milk
In a stand mixer, combine flours, b. powder, sugar, salt and cream of tartar. Add butter pats Mix on low until the butter is broken up into v. small chunks.
Slowly add combined egg and milk and continue mixing just until the dough is mostly wet. Flour your hands and the counter, and remove the dough and any un-incorporated flour from the mixer bowl onto the counter. Knead to incorporate all of the flour. Roll onto the floured counter to 1″ thick, and use a glass or a cookie cutter to form 2″ rounds. Place biscuits into a cast-iron skillet, pop in a pre-heated oven at 450 deg. for 18 minutes, or until lightly browned.
Serve piping hot…Better than the ones your grandmother never made!
Another of MaryBeth’s fave kitchen Gadgets that makes this recipe effortless: