Thursday, March 1, 2012

Whole Wheat Country Biscuits

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One of my absolute most favorite things (besides chocolate) is a still warm light, fluffy biscuit topped with a pat of butter and drizzled with honey.  I am seriously drooling just thinking about it!!

I had to wonder though...can you call it a country biscuit if it's whole wheat and healthy :)?!?!

I was obsessed with biscuits this past weekend, and looking at the pics again, I'm thinking this weekend may end up feeling a little deja vu :)   We ate them with venison sausage gravy, with honey & butter and plain.  We ate them in a car and ate them on a (Dr. Seuss raided my house yesterday...I must have heard that book read 15 times in one hour)!      

Before I get all nursery rhyme on you again, here's the recipe :)


2 1/4 c. Fresh Milled White Wheat Flour
4 tsp Baking Powder
1 tsp Sea Salt
1/4 c. Organic Butter, cold
1/4 c. Palm Shortening
1/2 c. Organic Greek Yogurt
1/2 c. Organic Milk

Preheat oven to 415

In a bowl, mix all three dry ingredients well.  Cut butter lengthwise into 4 quarters and then slice into small cubes (~1/2 inch squares).  Add butter and shortening into dry ingredients.  Using a pasty cutter or fingers, work the butter and shortening into the dry ingredients until mixture resembles course meal.  In separate bowl, combine yogurt and milk.  Add the yogurt mixture to the flour mixture. Mix until flour is mostly absorbed.

Turn out onto a floured cutting board.  Flatten the dough out and knead by folding it over itself about 5-6 times.  Pat it down to 3/4 inch thickness and using a biscuit cutter (can use an empty cup or can), cut out as many biscuits as you can.  Place them on a non-greased cookie sheet.  Gather the leftover dough back up and roll out to 3/4 inches.  Cut out biscuits and place on cookie sheet.  Repeat if necessary.

Bake about 15 min or until golden brown.



  1. oh my! jake is going to die! he's obsessed with biscuits. can't wait to try this recipe! did you use hard white or soft white? and talk to me about palm shortening...never used it before. where do you buy it? can i sub something else that i might have on hand? although if you tell me its at publix, i might just go get some!! :)

    1. I am so glad to here that I am not the only biscuit obsessed one around here :)

      I used hard white.

      Palm shortening is palm oil with some of the unsaturated fats removed to give it a higher melting point. It is slightly refined, so I don't suggest eating it everyday for those of us biscuit obsessed :), but it is one of the healthiest oils and only oils that can be given a higher melting point without hydrogenating it. That means no trans fats. You can find it a Native Sun in the oil section. It's in a blue and white tub. I haven't looked at Publix. If any of them have it, it would probably be in Nocatee.

      I have used all butter before. They just don't turn out as fluffy. You could try coconut oil (the high temp solid type). I haven't tried it before...could be something to experiment with :) Let me know if you do!