Whole Wheat Biscuits

(from ej9157’s recipe box)

When these come out right, they are airy, tender, and wholesome. When they come out wrong (rising is a tricky business), they are still very enjoyable, especially with preserves. The dough is very sticky and hard to handle, so it requires a stint in the fridge. Makes 12 biscuits, 128 cal each

Source: Low-Fat Soul by Jonell Nash (from RecipeThing user sissboombah)

Categories: Biscuits, Breads

Ingredients

  • 1 cup whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup vegetable shortening
  • 1 cup skim milk

Directions

  1. Heat oven to 450F. In large mixing bowl, combine whole wheat flour, all-purpose flour, sugar, baking powder, and salt; mix well. Cut in shortening until mixture resembles coarse crumbs. Add milk gradually, stirring until the dough forms.

  2. Turn out onto lightly floured surgace; knead slightly. Roll dough to 1/2-inch thickness; using 2-1/2 inch cookie cutter dipped in flour, cut straight down to cut out biscuits. Arrange on ungreased baking sheet. Bake until golden-toned, about 12 to 15 minutes.

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