Whole-wheat Biscuit
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Sift the graham flour and baking powder together, returning the bran to the mixture.
Dissolve the sweetening in the liquid used for mixing.
Mix and bake
Combine all ingredients and mix until just combined.
Roll the dough slightly thinner than for plain biscuits.
Bake until golden brown, about 15-20 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Graham flour
- Provides the structure of the biscuit and a coarser, nutty texture from the bran.
- Baking powder
- Releases gas to lift the dough so the biscuits rise and become light.
- Shortening
- Coats flour particles to tenderise the crumb and adds richness.
- Sweetening
- Adds sweetness and helps the crust brown in the oven.
The step that matters
Combine and mix until just combined. Overmixing develops gluten in the flour, which makes biscuits tough. Stopping as soon as the dough comes together keeps them tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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