Whole Wheat Angel Biscuits


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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 116.9
  • Total Fat: 5.8 g
  • Cholesterol: 0.5 mg
  • Sodium: 154.5 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 2.7 g

View full nutritional breakdown of Whole Wheat Angel Biscuits calories by ingredient


Introduction

We were having company for dinner, and I could not find 100% whole wheat dinner rolls, so decided to try making Angel Biscuits with whole wheat flour instead of white flour. I cut some fresh rosemary, washed & chopped it, and put it in melted butter with a little garlic and brushed the tops of the biscuits before baking.....they were yummy. I had enough dough left over to make 6 biscuits, so in the morning, I mixed a couple of tablespoons of splenda with cinnamon to taste and rolled the biscuits in the mixture before baking them (should spray the baking sheet with cooking spray when you do this), and they were a real treat for breakfast! These are not as light as the original angel biscuits, but were really good and we liked them as well, if not better! We were having company for dinner, and I could not find 100% whole wheat dinner rolls, so decided to try making Angel Biscuits with whole wheat flour instead of white flour. I cut some fresh rosemary, washed & chopped it, and put it in melted butter with a little garlic and brushed the tops of the biscuits before baking.....they were yummy. I had enough dough left over to make 6 biscuits, so in the morning, I mixed a couple of tablespoons of splenda with cinnamon to taste and rolled the biscuits in the mixture before baking them (should spray the baking sheet with cooking spray when you do this), and they were a real treat for breakfast! These are not as light as the original angel biscuits, but were really good and we liked them as well, if not better!
Number of Servings: 36

Ingredients

    5 cups whole wheat flour
    1/4 cup sugar
    3 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup shortening
    1 package dry yeast (1 Tablespoon)
    2 Tablespoons warm water
    2 cups buttermilk , lowfat

Directions

Sift or stir dry ingredients together. Cut in shortening well. Dissolve yeast in 2 Tablespoons warm (not hot) water, then add to buttermilk. Add all to dry ingredients and mix well. Turn out on a floured board and knead slightly adding more flour, if necessary. Roll to 1/2" thick. Cut with standard biscuit cutter (or top edge of a glass about 2" dia.). Place on ungreased cookie sheet and bake at 475 degrees for 10 minutes or until slightly browned (do not overcook). Makes 3 dozen 2 inch biscuits.

Dough may be stored in an airtight container up to 10 days. Pinch off desired amount, roll out, or cut as desired. These are the lightest whole wheat biscuits ever! Enjoy!

Number of Servings: 36

Recipe submitted by SparkPeople user MCCHAMBE.