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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 113.9
  • Total Fat: 5.1 g
  • Cholesterol: 1.1 mg
  • Sodium: 238.9 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.2 g

View full nutritional breakdown of My Best Biscuits: Southern-style, whole wheat, and reduced fat calories by ingredient
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My Best Biscuits: Southern-style, whole wheat, and reduced fat

Submitted by: SHINING_ON

Introduction

This is a recipe I've perfected over the years, which is a slightly modified version of a family recipe for true, Southern-style biscuits. For best results, bake in iron skillet. This is a recipe I've perfected over the years, which is a slightly modified version of a family recipe for true, Southern-style biscuits. For best results, bake in iron skillet.
Number of Servings: 12

Ingredients

    2 cups whole wheat flour
    1 tbsp baking powder
    1 tsp salt
    1/4 cup canola or olive oil
    2/3 cup 2% milk (use buttermilk for richer flavor, or skim or 1% to cut fat further - I find 2% is a happy medium of fat and flavor!)

Tips

If you don't have an iron skillet, I would roll these out and bake on a baking sheet at 400F. I don't think this dough would make good drop biscuits.


Directions

Preheat oven to 425F.

Sift flour; add baking powder and salt. With large spoon, mix dry ingredients well and break up any lumps. Add oil (which replaces lard in traditional recipes) and milk, moisten with spoon then flour hands and mix dough by hand until homogenous. Knead a few times, but don't overwork the dough or it will become elastic from the gluten. Dough should be firm and not sticky.

Now, here's the really critical part: take 2 tbsp of oil and heat in the bottom of iron skillet. Once hot, evenly coat bottom of skillet and remove from skillet from heat. Divide dough equally into 12 (or however many) parts for biscuits. Roll in hands quickly to form ball, and flatten with palm to about 3/4-in thickness (for a dozen biscuits). Thicker biscuits are fine, you just may have to adjust cooking time. Arrange in bottom of skillet, but try to keep space around each biscuit. I use a 12" iron skillet, and a dozen biscuits fit perfectly every time.

Bake at 425F for 10-12 minutes on middle rack. If biscuits are thicker, add baking time. Biscuits should be golden brown on top.

Enjoy with butter, honey, molasses, apple butter... or well, anything. They're even scrumptious plain! Enjoy!



Serving Size: Makes 12 biscuits

Number of Servings: 12

Recipe submitted by SparkPeople user SHINING_ON.





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