I put in my notes, “These are the puffy ones!”
I suppose any biscuits can turn out puffy with the right ingredients at the right temperature, so I guess I did them right.
It’s important to use a high enough temperature so they rise quickly in the oven but not so high that they will continue to bake without browning too much on the bottom.
The right ingredients being flour, leavening and fat.
If there is a secret, it would be in the procedure.
Keep everything as cool as possible, work as quickly as possible. Don’t handle it too much.
Cutting with a proper cutter is not being pretentious, it is actually an important step. A glass will pinch the edges. You would be better off using a knife and making oblong shapes. They will rise better in puffy layers.
Cut straight down with purpose, no twisting the cutter or back and forth with a knife.
This is a “get quick and easy results,” therapeutic thing to do alone, and really fun and satisfying to do with kids with about as much a mess as you can imagine.
A bit, but not much more than you would have made yourself.
But that might just be me.
How to Make Whole Wheat Biscuits
INGREDIENTS
Makes 12 whole wheat biscuits
Prep time 20 minutes
Baking time:12 -15 minutes
- 1½ cups (194g) all purpose flour
- 1 cup (130g) whole wheat flour, or you could use all purpose flour instead of whole wheat for regular biscuits
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 Tbsp granulated sugar
- ½ tsp salt, (or salted butter)
- ½ cup unsalted butter, cold, cut in cubes
- ¾ cup milk
- 1 large egg
1. Combine the flour, baking powder, baking soda, salt and sugar.
2. Cut in the cold butter, or put the dry ingredients in a food processor with the cold cubed butter and pulse until crumbly, but there are still chunks of butter.
3. Mix the egg with the milk and combine with the dry ingredients.
4. Stir lightly just until the ingredients come together. It should still be floury in places.
5. Turn it out onto a floured surface.
Fold it over a couple of times if you would like, or just pat into an oblong about 1½ inches (3.8cm) thick.
6. Cut in as many shapes as you can, then bring the scraps together and cut again.
I try to get 12 -2 ½″ (6cm) biscuits.
7. Transfer to a baking sheet using a spatula or off-set knife if needed.
Preheat the oven to 400°F (200°C)
Refrigerate uncooked biscuits for about 20 minutes.
Brush with a bit of cream and or egg to give it a nice finish.
Bake for 12 -15 minutes.
Whole Wheat Biscuits
With the ingredients at the right temperature and a little refrigeration before baking you get puffy biscuits.
I have subbed in some whole wheat flour here.
Prep Time: 20 minutes
Bake Time: 12 -15 minutes
Makes: 12 biscuits
INGREDIENTS
- 1½ cups (194g) all purpose flour
- 1 cup (130g) whole wheat flour, or substitute more all purpose flour for regular biscuits
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 Tbsp sugar
- ½ tsp salt, (or salted butter)
- ½ cup unsalted butter, cold, cut in cubes
- ¾ cup milk
- 1 large egg
INSTRUCTIONS
- Combine the flour, baking powder, baking soda, sugar and salt.
- Cut in the cold butter, or put the dry ingredients in a food processor with the cold cubed butter and pulse until crumbly, but there are still chunks of butter.
- Mix the egg with the milk and combine with the dry ingredients.
- Stir lightly just until the ingredients come together. It should still be floury in places.
- Turn it out onto a floured surface. Fold it over a couple of times if you would like, or just pat into an oblong about 1½ inches (3.8cm) thick.
- Cut in as many shapes as you can, then bring the scraps together and cut again. I try to get 12 -2 ½″ (6cm) biscuits.
- Transfer to a baking sheet using a spatula or off-set knife if needed.
- Preheat the oven to 400°F (200°C)
- Refrigerate biscuits for about 20 minutes.
Bake for 12 -15 minutes
