Monday, December 22, 2008


Our family enjoys eating biscuits for breakfast, dinner, and leftovers get eaten anytime between for a snack. We make ours a little healthier with the addition of whole wheat flour and by using oil instead of shortening. Here is our adapted recipe. You can use oil in any biscuit recipe by simply substituting it for the shortening. The dough may be a little stickier than usual. You can also substitute whole wheat flour for about a third or a half of the total amount your recipe calls for. You may need to experiment with your recipe a little bit before you get the proportions you like.

Butttermilk Biscuits
3/4 cup unbleached flour
1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup milk
1/3 cup oil

Heat oven to 450 degrees. Combine dry ingredients. Add milk and oil. Stir just enough so dough leaves side of bowl and rounds up in a ball. Turn dough out on a lightly floured surface and knead lightly ten times. Roll dough 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place on ungreased cookie sheet about 1 inch apart for crusty sides or touching for soft sides. Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet.

Herbed Cheese Biscuits
Use the same recipe as above, and add 1/2 cup shredded cheddar cheese, 1 tablespoon parsley, and 1/2 teaspoon garlic powder.


Jenny said...

I am a mom of 4 children (1 teenage girl) and I just wanted you to know that your biscuits have become my new favorite biscuits. They have a great taste and they don't hurt my stomach (like all white flour biscuits do). Thanks for sharing your family recipe.

sarahdodson said...

Yum! I'll have to try these.

sarahdodson said...

Well, I tried them and they are GOOD! Not as pretty as yours, but I imagine the taste is just right;) Next time I'll make them thicker...