I've been using whole wheat pastry flour in our biscuits here at home for several years now, trying to incorporate more fiber and whole wheat goodness into our meals.
The problem is, while not as dense as using regular whole wheat flour, they are still dense, crumbly, and they don't rise very high. And, Elmer and the girls really prefer the "olden days" when I made our baked goods with regular white flour.
I tried a new-to-me recipe using a combination of whole wheat flour AND whole wheat pastry flour, and these new biscuits were light and fluffy - and delicious!
Elmer even complimented me on them and asked if it was a new recipe. He and the girls were surprised to hear that there was no white flour in the biscuits. They loved 'em and came back for seconds! That's a nice change of pace. :)
This is how our biscuits have usually turned out over the last few years:
So, are you getting hungry yet?
You'll need to probably buy an extra ingredient (cream cheese) before you plan to make these, unless you normally have it on hand. Also, plan to start making these a bit ahead of time for dinner. They cook longer than other biscuit recipes, and then they need to cool a bit before serving. I think you're gonna love these as much as we did!
Oh, and I think the next time I make these, I'll substitute solidified coconut oil for the cream cheese, just to see how the taste differs.
Whole Wheat Buttermilk Biscuits
Hi! I'm Julieanne!