Recipe: Soft Whole Wheat Breakfast Biscuits

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I woke up this morning to grey, pillowy clouds outside my window and laid in bed for a few minutes checking my e-mail. Within a matter of minutes, I spotted my mom down the hall and called out to her.

Ahh, the joys of being home.

She came down the hall, rockin’ the pajamas of course, and I asked her, “Do you still have time if I whip up something special for breakfast?”

She replied that I probably wouldn’t be able to have it ready in time, seeing as I was still in bed. (True.) My dad was offering to make eggs, but after being surrounded by more eggs than the Easter Bunny these past few weeks, my mind wandered to other ideas of breakfast.

Cereal? Meh, I wanted more pizzazz.

Oatmeal? I daresay I might be a tad sick of oatmeal. GASP!

Pancakes/waffles? I wasn’t in the mood for syrupy things.

But thinking back to the shades of white pillowed clouds outside my window, an idea popped into my head—biscuits!

Oh yes, biscuits. Sweet, warm, and buttery. Like Paula Deen’s southern accent manifested in plump little rounds of comforting goodness.

Annnnnnnnd moving on.

So biscuits it was. But not just plain Jane from-a-mix biscuits. Reeeeeeeeeal biscuit-os. Easy little thangggs with lotsa love…and only 5 ingredients!

Single serving! Or family sized. Plus 100% whole wheat. And vegan if that’s what floats your boat.

Or not. If your boat ain’t floatin’ that way.

Regardless, I would like to deem this an epic Paula Deen WIN.

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Soft Whole Wheat Breakfast Biscuits
Whole wheat baked goods tend to be dense, heavy, and bland. But not these biscuits! These babies are all sorts of amazing. Wonderfully tender and hearty to boot, they surprised even Dad (the biscuit master) with their 1-2 punch. Aside from being easier and healthier than boxed mix, this recipe can be scaled for a full family or just one person. Biscuits for one? Don’t mind if I do.

Slightly adapted from http://thepurplespoon.wordpress.com/2012/01/18/fluffy-breakfast-biscuits/

[Family Size Recipe]

Yields approximately 16 (2 inch) biscuits

Ingredients:

3 cups whole-wheat pastry flour*
1 1/2 tablespoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter (or non-hydrogenated margarine), cold
1 1/4 cup almond (or other nondairy/dairy) milk, cold

*(This is important! Regular whole wheat flour will make these dense and heavy)

Directions:

1. Preheat oven to 450 degrees (F).  In a large bowl whisk the flour, baking powder and salt together.  Break the butter into small pieces the size of your pinky nail. Now, using your fingers,  incorporate the butter into flour mixture. The resulting mixture should resemble coarse crumbles. Slowly drizzle the milk in, gently mixing until a dough is formed.  Stop adding the milk once a soft, pliable dough is formed. Be careful to not make the dough too wet or dry.

2. Knead the dough in the bowl 2 or 3 times, gently folding the dough over itself (important: this creates the fluffy biscuit layers!). Form a rough ball and then transfer to a lightly floured surface. Roll or pat out the dough until it’s 1/2 inch thick.  Cut into 2 inch rounds with a biscuit or cookie cutter (I used a rimmed glass!).  Make sure to push the cutter straight down and pull back up without twisting so that the biscuits will rise evenly. 

3. Place biscuits on a greased baking sheet. Bake in preheated oven for 10-12 minutes or until golden brown on top and a deeper golden brown on the bottom.

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[Single Serving Recipe]

Yields approximately 2 (2 inch) biscuits

Ingredients:

1/2 cup whole-wheat pastry flour*
scant 1 teaspoon baking powder
large pinch salt
1 tablespoon unsalted butter (or non-hydrogenated margarine), cold
scant 1/4 cup almond (or other nondairy/dairy) milk, cold

*(This is important! Regular whole wheat flour will make these dense and heavy)

Directions:

1. Preheat oven to 450 degrees (F). (I used a toaster oven for this!) In a large bowl whisk the flour, baking powder and salt together. Break the butter into small pieces the size of your pinky nail. Now, using your fingers, incorporate the butter into flour mixture. The resulting mixture should resemble coarse crumbles. Slowly drizzle the milk in, gently mixing until a dough is formed. Stop adding the milk once a soft, pliable dough is formed. Be careful to not make the dough too wet or dry.

2. Knead the dough in the bowl 2 or 3 times, gently folding the dough over itself (important: this creates the fluffy biscuit layers!). Form a rough ball and then divide into two equal pieces. Roll or pat out each piece into a 1/2 inch thick circle.

3. Place biscuits on a greased baking sheet. Bake in preheated oven for 10-12 minutes or until golden brown on top and a deeper golden brown on the bottom.

This was the perfect Friday breakfast with a cup ‘o coffee, a chat with mum & pops, and a breezy sun coming up outside.

The best part about the entire recipe was how EASY it was! I was really surprised. I’ve made biscuits plenty of times before but always found the rolling and cutting process a bit time consuming. Because I made the single-serving version, I didn’t roll out the dough as directed in the original recipe. Instead, I just formed two balls and gently patted them into rounds. My guess is that you could do the same with the family size recipe, but I haven’t tried.

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I also love that I was able to amp up the nutrition of these biscuits. You could certainly use regular white flour and whole milk, but I found these quite pleasant with the changes. Soft and comforting (like Paula Deen hehe), but so so delicious! With the inclusion of whole wheat pastry flour, these are super hearty; after two biscuits smeared with a tad of butter and honey, I was full! And satisfied. Smile

Thanks to The Purple Spoon for the recipe!

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6 Comments

Filed under Breakfast, Recipes

6 responses to “Recipe: Soft Whole Wheat Breakfast Biscuits

  1. i LOVE biscuits! i was just thinking today that i should make some :)

  2. i was oddly craving them! and the ww pastry flour from henry’s worked like a charm :)

  3. yum! they look really good :)

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