Whole Wheat Biscuits
This recipe replaces traditional all - purpose flour with the protein and fiber combo provided by whole wheat grains.
I made two versions: one with Canola Oil and the other using plant - based butter. These healthier fats are used to replace traditional butter used for baking.
What you will need:
2.5 cups of whole wheat flour
1/2 tablespoon of baking powder
9 tablespoons of canola oil or plant - based butter
8 fluid ounces or 1 cup of light cream (cold) or unsweetened almond milk
3oz. of shredded white cheddar cheese (extra sharp) (OPTIONAL)
Instructions:
Measure 2.5 cups of whole wheat flour and pour into a large bowl.
Add baking powder and mix thoroughly.
Add canola oil or plant - based butter to the mixture and mix until it resembles wet sand.
Feel free to use your hands, fork or pastry tool to mix! It should the consistency of wet sand.
4. Add light cream or unsweetened almond milk to the mixture, a third at a time, and mix until fully incorporated. If the dough isn't beginning to form a moist ball, add a tablespoon of water one tablespoon at a time until it begins to hold its shape,
5. Use a rolling pin or your hands to smooth the dough into a large circle until it's an inch thick.
This is a good example of when you should add water, one tablespoon at a time. Don’t over-mix your dough! It will result in a tougher, denser biscuit.
6. Add shredded cheese to the top of the dough (only covers a half). Fold the half that doesn't have cheese to it over the half that does and press and roll until it's an inch thick.
7. Turn the dough and repeat step 6 one or two more times.
8. Take biscuit cutter 3 - inches in diameter and press rounds out, but don't twist. This will make it harder for the dough to rise.
9. Let the biscuit chill in the fridge for 10-15min. This will help to get a flakier bake.
10. Place biscuits on baking sheet close together (almost touching) this will help to ensure there's a good rise during the cooking process. Bake at 400 degrees Fahrenheit for 20 min. Don't open the door during baking otherwise you might not get a good height.
Notes:
Cheese contributes to an increase in calcium, overall fat, cholesterol, calcium, protein and calories. When I removed the cheese, the nutrition profile changed significantly.
The idea of these biscuits, as with any of my other recipes, is to modify to make it healthier without losing the identity of the food. Not only does this looks like a biscuit, it tastes like one too!
