Do you ever get a craving for a hearty whole wheat biscuit? The kind that is moist and dense, and fills up your belly?
When nothing will satisfy but a whole wheat biscuit, I turn to this quick 5-ingredient recipe. I can mix up the ingredients in less than 5 minutes, and they only take about 10 minutes in the oven. What’s better than fast, healthy, and tasty bread for dinner?
Whole wheat flour has more protein content and nutrients than white wheat. I find that the flavor of freshly ground hard red wheat berries makes the most amazingly flavorful whole wheat flour! And of course you can’t go wrong with butter and milk. If you prefer buttermilk biscuits, you can sub the milk for buttermilk.
I can roll out the dough with my hands on the cookie sheet and cut it into cubes (or use cookie cutters, which is much more fun!). Just be sure to separate the biscuits on the baking sheet before you bake them.
The best part is that my daughter loves to make this recipe with me. She is good at stirring together the ingredients, and – like most kids – she thinks it’s so much fun to play with the dough! Invite your kids into the kitchen for this fool-proof, fast, and easy dinner roll recipe. Your kids will ask you again and again to make these for dinner!
- 2 cups whole-wheat or white whole wheat flour
- ½ tsp salt
- 4 tsp baking powder
- 4 tablespoons cold butter (½ stick) unsalted
- 1 cup milk any kind
- Preheat oven to 450.
- Whisk together the dry ingredients in a small bowl.
- Cut up the butter into pea-sized cubes and mix into the flour using your hands until the mixture becomes coarse crumbs.
- Add the milk and combine. Knead the dough on a floured surface for 1 minute until it forms a cohesive ball.
- Roll the dough flat to ½ inch thick.
- Cut into equal-sized squares or shapes using a cookie cutter.
- Place the biscuits on an ungreased baking sheet and bake at 450 for 10-12 minutes.
You can use buttermilk in place of cow’s milk.
Try a combination of half all-purpose flour and half whole wheat flour for a lighter biscuit.