Nora Mill Whole Wheat Biscuits
Description
These Nora Mill Whole Wheat Biscuits offer a hearty, wholesome twist on traditional Southern baking. By combining whole wheat flour with a touch of white flour and buttermilk, you get a biscuit that is nutritious yet surprisingly tender. The addition of yeast gives them a slight rise and depth of flavor, while the shortening ensures a flaky texture. Perfect for breakfast with jam or honey, or as a side for savory stews and soups. They are easy to make with pantry staples and freeze beautifully for quick meals later. Enjoy the rustic, comforting taste of homemade bread straight from the oven.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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In a small bowl, combine 1/2 cup warm water, 1 tablespoon sugar, and 1 tablespoon dry yeast. Let stand for 5-10 minutes until foamy.
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In a large bowl, sift together 4 cups whole wheat flour, 1 cup plain white flour, 1 teaspoon salt, 1 tablespoon baking powder, and 1 teaspoon baking soda.
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Add 3/4 cup shortening to the dry ingredients. Use your hands or a pastry cutter to blend the shortening into the flour until the mixture resembles coarse crumbs.
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In a separate container, mix 2 cups buttermilk with the activated yeast mixture.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
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Turn dough out onto a floured surface and knead lightly 5-6 times.
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Roll dough out to about 1/2 inch thickness.
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Cut into biscuits using a round cutter.
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Place biscuits on a baking sheet and bake for 12 minutes, or until golden brown.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 1597.4kcal
- % Daily Value *
- Total Fat 49.2g76%
- Saturated Fat 16.6g83%
- Cholesterol 2.4mg1%
- Sodium 5501.5mg230%
- Total Carbohydrate 250.9g84%
- Dietary Fiber 8.4g34%
- Sugars 20.0g
- Protein 34.8g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Biscuits can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked biscuits for up to 2 weeks. Reheat in a 350ðF oven for 5 minutes.
Dough Storage: The biscuit dough can be refrigerated for up to two weeks. Wrap tightly in plastic wrap or place in an airtight container. Roll and cut before baking as needed.
Substitutions: If you do not have buttermilk, you can substitute milk mixed with 1 tablespoon of lemon juice or vinegar per cup of milk. Let it sit for 5 minutes before using.
Tips: For flakier biscuits, keep the shortening cold until the moment you cut it into the flour. Handle the dough as little as possible to prevent toughness.
