"This is such a fluffy, delicate biscuit recipe. It goes good with any soup or even just alone!!!" — VrndaDevi
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whole wheat flour
Wow! These are surprisingly good. I really was not expecting such a light biscuit using WW flour. I used my food processor to mix the dry ingredients, added the cold butter cut into small pieces and pulsed in the food processor to cut in the butter. I added the milk through the pour spout while pulsing. The dough appeared to be very wet. I scraped it onto a lightly floured mat and instead of 'kneading' it I just gently pulled the dough together into a rectangle with floured hands and a bench scraper. I used the bench scraper to cut the dough into 8 biscuits. Baked as directed for exactly 10 minutes. These were the most tender biscuits I have made. Really delicious! Thanks!
I add 1/4 cup more milk for cut biscuits and 1/2 c to make a drop biscuit to use for Shepherd's Pie, etc. Also for using as a crust/topping I add 1/2 teaspoon poultry seasoning or 1/4 t Chili and 1/4 t garlic powder-depending on the meat content.
I just wanted to give the recipe my rating. I enjoyed them.
these biscuits were lite tasty easy to make
* Percent Daily Values are based on a 2,000 calorie diet.
Eggless Whole Wheat Biscuits
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 61
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