Whole Wheat Biscuits

This is my go-to biscuits recipe. Biscuits are most of the kids’ favorite snack, including mine. But I don’t want my kids eating too much of processed biscuits as they are made of All-purpose flour and other additives. So I make these biscuits pretty often but they always keep disappearing 😀

The recipe is super simple to make and results in delicious crispy biscuits. You can also use All-purpose flour for the same recipe.

For Eggless version, see the substitutions at the end of the post.

Ingredients

Makes : 20-25 medium size cookiesPrep time: 10 mins Bake time: 14-15 mins
Whole wheat flour1 3/4(1.75) cups
Granulated sugar1/2 cup
Unsalted Butter1/2 cup(1 stick)
Eggs1
Salt1/2 tsp
Vanilla/Almond extract1 tsp
Powdered nuts(Optional)1/4 cup

Method

  • Make sure the butter and egg are at room temperature.
  • Cream butter and sugar using a stand mixer or a hand mixer. If you don’t have both, just cream them well using a whisk.
  • Let them cream for at least 3-5 mins. This step is really important for light cookies. If they are not creamed properly, the cookies will become denser.
  • Now add the egg and vanilla extract. Mix well.
  • Sift the whole wheat flour, salt and powdered nuts together.
  • Gently fold in the flour mixture to the wet ingredients in two additions.
  • Do not over mix. Just combine them and transfer the dough into a plastic wrap. Wrap them well and keep refrigerated for at least 1 hour.
  • Pre-heat oven to 350F and prepare a baking tray lined with parchment paper.
  • After the chilling time, take the dough and roll them out on a floured surface to 1/4-1/8th thickness. Cut them into desired shapes.
  • Place the cut out biscuit dough on to the baking tray and bake for 14-15 mins. Check them once after 12 mins. It should be slighlty browned at the top.
  • Let the biscuits cool down and store them in an airtight container.
  • It can be stored at room temperature for up to 2 weeks.
For Eggless version:
Subtitute 1 egg for 1/2 tsp Baking soda + 2 tbsp Milk +1 tbsp sugar.
Notes:
– The rolled out dough can be kept refrigerated until placing it in the oven. This is necessary especially in a warm climate.
– The dough should be cold and firm before baking. This ensures that the biscuits hold it’s shape without spreading.

– If the dough is too sticky while rolling, dust with some more flour and try again.
– The recipe can easily be doubled or tripled.
– The biscuits size will be the same as the rolled out dough thickness.
– The dough can be kept refrigerated for up to 3 days and frozen for up to 3 months.

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