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.
Prepare the dough
Sift the graham flour and baking powder together.
Dissolve the sweetening in the liquid.
Mix the liquid with the dry ingredients, returning the bran to the mixture after sifting.
Roll the dough slightly thinner than for plain biscuits.
Bake
Bake in a moderate oven at 350°F (175°C) until golden brown.
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 whole-grain structure and a nutty, coarser texture in place of white flour.
- Baking powder
- Releases gas when moistened and heated, lifting the biscuits as they bake.
- Shortening
- Adds fat that tenderises the crumb and helps create flaky layers.
- Liquid
- Hydrates the flour and binds the dough, allowing the starches and proteins to form a cohesive dough.
The step that matters
Returning the bran after sifting. Bran holds back coarse particles that sifting removes; adding it back keeps the whole-grain fibre and nutrition, and the flour's texture and absorbency as intended.
“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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