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Posted by on Sep 21, 2012 in Breakfast | 0 comments

Whole Wheat Biscuits

Whole Wheat Biscuits

Yesterday I spent nearly all day outside and was not in a mood for much of elaborate cooking.So when i feel like it ,we have breakfast for dinner.I decided on biscuits.It is one of the favorite breakfast item for my family.Particularly my boys 🙂

Do you know what is better then whole wheat biscuits?

Fluffy and soft  spaceships,Hello Kitty and Heart Biscuits !!

I have come long way in making biscuits and have made some awful biscuits in past.This time i was trying with completely whole wheat.I tried two version.

  • Buttermilk Cheddar Biscuits using Whole Wheat White Flour
  • Buttermilk Biscuits using Whole Wheat Pastry flour,i left cheese out to see how it tastes without cheese.

Verdict : No significant difference in YUMMINESS .It was received VERY WELL by my whole wheat loving family (*sarcasm*),hubby and kids alike.

Whole Wheat Cheddar Biscuits|

Whole Wheat Cheddar Biscuits|

  • I used cast iron skillet because i LOVE cast iron,you can bake in any baking dish.
  • I learn this tip to keep the biscuit close to each other,so as it rises,it lifts its adjacent buddy to rise too(build each other in friendship) 🙂
  • I have been always puzzled when it says cut 1/4 inch to 3/4 inch.So i have learnt to work backwards.I find out how many biscuits the recipe makes and know my biscuit sizes,which is not uniform in my case,give and take.So as i am flattening the dough with the palm of my hand,i judge if i can cut that many biscuits,more or less.Does that make sense?
  • I may add shredded carrot or sweet potato/beets to the dough next time.Extra fibre doesn’t hurt.
  • You absolutely can cut biscuits in any shape you desire.My kids get a kick out of the shapes and it adds up to the talking points.
  • I served  these biscuits with scrambled eggs and skillet potatoes(I know carbs with carbs but it is sorta standard i wanted to stick to).
Skillet Potatoes |

Skillet Potatoes |

  • I would have loved to cook the potatoes in cast iron but i was baking biscuits in one and seasoning the other at the same time.Saving bit of energy 🙂
  • It tastes equally GREAT next morning too.I will be freezing the extras.Both my big and little boys are big fan of biscuits and jelly.So are the girls!

I followed this recipe verbatim,there was not much to change anything to.

Whole wheat heart shaped biscuits|

Whole wheat heart shaped biscuits|

Whole Wheat Biscuits and Skillet Potatoes


    Whole Wheat Biscuits
  1. 2 cups whole wheat White flour or whole wheat pastry flour
  2. 4 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1 cup buttermilk
  5. 1/4 cup(4 tablespoons)butter chilled
  6. 1/2-3/4 cup shredded yellow cheddar cheese (optional)
  7. Skillet potatos
  8. 4 medium size potatoes,boiled and cubed
  9. 1 Onion chopped
  10. salt and pepper to taste
  11. 1 Tablespoon oil


    Whole wheat biscuits
  1. Preheat oven at 450F
  2. In a bowl,add flour and baking powder.
  3. Add butter and using pastry cutter or fork,mix it until mixture resembles coarse.
  4. Add buttermilk,slowly.You may or may not need 1 complete cup.
  5. Add cheese to it,if you want to.
  6. Mix it gently,folding.Not too much.
  7. On a surface,flatten the biscuit with the palm of your hand,just enough to make 8 biscuits,medium size.
  8. Lay it down close by in cast iron skillet.
  9. Bake it for 9-10 mins.
  10. Let it cool,before you try to take it out.
  11. Enjoy with Jelly.
  12. Skillet Potatoes
  13. In a skillet,heat oil.
  14. Add onion,until it is translucent and little brown.
  15. Add cubed potatoes.
  16. Season with salt and pepper.
  17. As you are stirring it,press the potatoes down with spatula.
  18. Cook it and let the bottom of potatoes brown somewhat.
  19. Take it out in bowl.
  20. Enjoy.

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