Whole Wheat Biscuits
15-18 sandwich-sized biscuits
What liquid you use in these is flexible: use milk and half and half for richer biscuits or mix the milks up with water for biscuits that won’t undermine any sandwich fillings. Read the original post here.
Ingredients
3 cups flour
3 cups whole wheat flour
2 tablespoons kosher salt
2 tablespoons + 2 teaspoons baking powder
1 tablespoon sugar
6 tablespoons butter, cold but not frozen
1 1/2 cups milk
1/2 cup half and half
1 - 1/2 cups water
2 tablespoons butter, melted
Preheat the over to 425°F.
Combine the flours, salt, baking powder, and sugar in a large bowl. Dice the 6 tablespoons of butter and add to the bowl. Using your fingers, smear the butter into the flour mixture until there are no large chunks left and the whole thing looks crumbly. Make a well in the center and add the milk, half and half, and water. With a rubber spatula, combine well but with as little mixing as possible. The dough will be fairly wet, but you should be able to handle it.
With floured hands, form balls somewhere between the size of a golf ball and a baseball. Drop onto a buttered baking sheet and bake for 8 minutes. Brush the top of each with some melted butter, rotate the pan from back to front, then bake another 8 minutes until brown and firm. Serve warm, or at least within a few hours of making.
