Whole Wheat Biscuits

The humble biscuit, so delicious, eaten so many ways. Used to sop up gravy, fresh out of the oven, soaked in butter, eaten cold with jam for breakfast the next day. I have been on the lookout for a great whole wheat biscuit recipe for a while now. There is a time for dense and whole wheaty, but a biscuit is not that place. A biscuit needs to be light and flaky, it needs to split into layers when you open it. Well, I need look no further. Here is it, the most amazing whole wheat biscuit recipe. The secret is that you roll it out, fold the ends over, roll it out again, several times. Trust me, it only takes a few minutes and it is oh so worth it. This is one recipe that will be passed down for generations in our family, it is that good. Give it a try, it will revolutionize your whole wheat biscuit world.

food • Friday, March 4th, 2011 • 4 Comments »
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4 Responses to “Whole Wheat Biscuits”

  1. Petit Filoux says:

    I’ve heard of this before, “biscuits” the american way. Not biscuits as I know it! Not sure we have anything vaguely similar in England/ France? I’m intrigued!

  2. Trudy says:

    Mmmmmm! I can hardly wait for biscuits and gravy this weekend!

  3. Jennifer says:

    Petit Filoux, I think they are most similar to scones, but not really the same. You should try them, I promise you’ll be addicted.

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