Tender, flaky, and buttery aren't usually the adjectives that come to mind when I think about whole wheat biscuits. I love whole wheat bread, but those little, round quick breads always come out of the oven like hardtack. Now, hardtack isn't bad as hardtack (at least it wasn't when I was 13 or 14 and in the throws of a Civil War obsession), but hardtack makes really lousy biscuits.
The batch I made today was flaky, tender, and buttery. I altered our usual Better Homes and Gardens recipe.
Whole Wheat Biscuits
Mix together 4 cups whole wheat flour, 8 tsp plus a little baking powder, 4 tsp sugar, 1 tsp cream of tarter, and 1 tsp salt. Cut in 1 cup chilled butter, cut into chunks. It's very important that it's chilled. Cut it in until the largest chunks of butter are the size of peas. Make a well in the middle and pour in 1 1/3 cup milk. Stir the dough until it sticks together, then dump onto a floured surface, and need about 10-18 strokes. Pat the into a round about 3/4" thick, cut into 12 wedges, and transfer to an ungreased baking sheet. Bake at 450 for 10-12 minutes, until the tops are brown.
There's really no need to butter these while they're warm. Enjoy!
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