Whole Wheat Biscuits

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These biscuits are light, flaky and have a delicious whole wheat flavor.
Recipe By: Stone-Buhr Flour
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 12 to 16 biscuits


    • 1 cup sifted Stone-Buhr bread flour
    • 1 cup Stone-Buhr whole wheat flour
    • 1 tsp baking powder
    • 1/4 cup butter, softened
    • 1 tsp salt
    • 3/4 cup milk


Preheat oven to 450°F.

In large bowl, sift together the bread flour, baking powder, and salt. Add the whole wheat flour; mix well. Cut in butter until mixture resembles coarse meal or crumbs. Make a hollow in the flour-butter mixture. Stir in enough milk to form a soft dough that gathers together and sticks to the mixing tool. Turn onto a lightly floured surface; knead with the heel of your hand 15 times. Roll 1/4 to 1/2 inch thick; cut biscuit shapes using a 2-inch circle cutter.With a broad spatula, lift cutouts to ungreased baking sheet. Place close together for soft sides, 1-inch apart for crusty sides.

Bake for 10 to 12 minutes or until golden brown. Serve at once.
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