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Whole Wheat Biscuits


2 cups All-Purpose Flour
2 cups Whole Wheat Flour
6 teaspoons Baking Soda
3 teaspoons Cream of Tartar
2 tablespoons White Sugar
1 1/2 teaspoons Salt
1/2 Cup Organic Vegetable Shortening
1 1/2 to 2 cups Buttermilk, Whole Milk or a mixture of 2 parts Half & Half to one part water.


Preheat oven to 425° F.
Mix Baking Soda and the Cream of Tartar together in a small bowl. Combine Organic Whole Wheat flour, All-Purpose Flour, Baking Soda and the Cream of Tartar mixture, Sugar, and Salt in big mixing bowl. Cut in shortening by cutting down through the mixture with a big whisk or pastry blender until mixture resembles coarse crumbs; stir in the liquid a little at a time until just moistened. This dough cannot be saved until later, it must be used right away because of the Baking Soda/Cream of Tartar mixture.

Gather it all together into a ball directly in the bowl and fold and knead 10 times. (You can certainly knead it on the counter, it just makes less of a mess. Flip dough ball unto a lightly floured surface and quickly roll out to 3/4-inch thickness - don’t overwork the dough; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet. Brush the tops with some butter or bacon fat and bake in preheated oven until biscuits are lightly browned, 14–15 minutes.


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