WHOLE WHEAT BISCUITS WITH FLAX (OAMC OPTION ALSO!)
I finally perfected my baking powder biscuits recipe to accomodate whole wheat flour and flax seed. It took me awhile as straight substitutions didn't work well and the measurements were weird (5.3333 TBL, etc). I finally got the taste, texture and measurements down (for our tastes at least!) I use 'White-Whole-Wheat-Flour' by King Arthur Flours in the below recipe. I buy Ground Flax Seed from Costco (40 oz jar only $10). I use dry nonfat milk in my baking (cheaper and more convenient). If you don't have any on hand just substitute a little more than 2/3 C of fresh skim milk. My directions are using a Kitchen Aid Stand Mixer as that is what I always use when making my biscuits. Obviously you can adapt to your own mixing method. For OAMC-This recipe easily doubles. Form the biscuit dough into the flatten balls and place on a greased cookie sheet and place in the freezer. Once frozen, then place the dough into ziploc bags for freezer storage. You can then throw the frozen biscuits directly into the preheated 450 degree oven. They will take approximately 2-3 minutes longer to bake.
Provided by Chohertz
Categories Breads
Time 24m
Yield 8 biscuits, 4 serving(s)
Number Of Ingredients 7
Steps:
- -Preheat oven to 450 degrees and grease 8X8 inch square baking pan.
- -Mix together the flour, baking powder, salt, nonfat milk powder, and flax seed in the bowl of your mixer.
- -Add the butter and mix with the paddle attachment on your mixer. Mix until the butter is a little larger than pea sized pieces.
- -Add the water while the mixer is running. Once batter starts clinging to paddle it is done. You can always add a little more water at a time in case it is a dry day.
- -Scoop out the dough about 1/4 Cup at a time and form into a ball into your hand. Flatten out the dough ball and place in pan.
- -Bake for 12 minutes or until just turning golden brown on top.
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Barbara Cuffley to
[email protected]Can I make these biscuits ahead of time and freeze them?
Obaydul Islam
[email protected]I'm allergic to flaxseed. Is there a substitute I can use?
Rahad Mirza
[email protected]These biscuits are way too bland. They need more salt and pepper.
Cece Bryant
[email protected]I followed the recipe exactly, but my biscuits didn't turn out. They were too dense and crumbly.
Qasim Rahimi
[email protected]These biscuits were a little dry for my taste. I think I'll add a little more butter next time.
Naveed Shah
[email protected]I'm not a big fan of whole wheat biscuits, but these were actually really good. They were light and fluffy, and they had a great flavor.
Aasif Hashmi
[email protected]These biscuits are a great way to use up leftover flaxseed. They're also a good source of fiber.
Elizabeth Ortiz
[email protected]I love the nutty flavor of these biscuits. They're perfect with a cup of coffee or tea.
123 125
[email protected]Yum!
Allahur Dhan
[email protected]These biscuits are so easy to make, and they're so good! I'll definitely be making them again.
Nk Ladla
[email protected]I made these biscuits for a potluck, and they were a huge success. Everyone loved them!
David Granado
[email protected]These biscuits are delicious! I love the texture and the flavor. They're perfect for breakfast, lunch, or dinner.
Faith Gonzalez
[email protected]I've made these biscuits several times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.
Joyanto Das
[email protected]These biscuits were a hit with my family! They were light and fluffy, with a slightly nutty flavor from the flax. I'll definitely be making them again.