Homemade Whole Wheat Biscuits
One of my husband's favorite meals is biscuits and gravy. He can whip up some biscuits and gravy that would make your mouth water. We really love this recipe because not only are they super easy to mix up, but they cook in mere minutes and come out crispy on the outside and soft and fluffy on the inside.
I have made them alongside my Chicken Pot Pie on the stovetop, with yummy sausage gravy, by themselves to enjoy some delicious jam I just made, and even as a topping for several of my dessert recipes. They are just that good! My toddler basically made this batch himself, even rolling up the little balls for the biscuits. When we have some made, he asks for them with every meal. Our new little one loves them, too.
What's fun is that I just acquired some biscuit cutters that I didn't even recognize at first. I bought them so that my 4-year-old would have some fun tools to use when playing with his homemade play-doh, and then saw them in a magazine being used to cut biscuits. I instantly reclaimed them, washed them, and even used them to roll out and cut my own biscuits the other day. For some reason, I couldn't find the pictures to post them here for you, though.
Fortunately, you don't need biscuit cutters to make some delicious, healthy, clean eating whole wheat biscuits for your family. You don't have to worry about what's in these biscuits; there are no refined white sugars or flours or processed ingredients here! Let me show you just how easy they were to make.
- 2 cups whole wheat flour
- 3 teaspoons baking powder
- 1 teaspoon pink Himalayan salt
- 1/3 cup coconut oil, melted
- 2/3 cup organic whole milk
- Preheat your oven to 475 degrees F and line a couple of cookie sheets with parchment paper.
- I started by mixing my flour, baking powder and salt in a medium bowl.
- Then I poured in my milk and my coconut oil (melting the oil first). Mix well. It should all come together into a dough.
- At this point you have two options. You can roll your biscuit dough into balls and lay them out evenly on your cookie sheets. You could also roll your dough out with a roller to about an inch, folding the dough over several times while rolling. At this point, you can simply use a round biscuit cutter to cut your biscuits out and lay them evenly spaced on your cookie sheets.
- I've tried both and both are just as easy. The dough is so light and fluffy, that it's really easy to work with. Why not give them both a shot and see what you like. Mostly it just changes the way the finished product looks.
- Bake your biscuits for about 6-8 minutes, depending on the weather and your climate. You just want them to be brown on the bottom.
- We like these for breakfast with jam or gravy, and even like to serve them as a side with our meals or on top of soup.
|Serving size: 1|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Saturated fat 2 g||10%|
|Unsaturated fat 1 g|
|Carbohydrates 19 g||6%|
|Sugar 3 g|
|Fiber 3 g||12%|
|Protein 5 g||10%|
|Cholesterol 8 mg||3%|
|Sodium 53 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
As you can see, I used these biscuits for my yummy Chicken Pot Pie Soup, but they are so versatile, that they can be used for just about any meal. We also love them with my husband's amazing biscuits and gravy, and even by themselves with my easy to make Crock-Pot jam. My favorite is my Mixed Berry Jam! Yum!
There's no longer any excuse to buy these pre-packaged at the grocery store in their processed versions, packed full of tons of unnecessary chemicals and preservatives. Whenever we need some biscuits, even if it's the last second, we know we can have these babies ready in about 10 minutes from start to finish.
The only trouble after they've been made is keeping them out of the hands of your little ones—or in my case even my husband—before it's time to eat the actual meal. Traditionally, I make them and they are half gone before we sit down to the table to eat, and the rest are gone before they can be eaten for leftovers. But I guess that's not a bad thing seeing as how healthy they are. I've had to start making a second batch and popping them into the freezer in a big bag just so I have more when I want them.
Good luck with your biscuits, and let me know how they turned out for you!
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© 2019 Victoria Van Ness