I’m a starch lover… that means potatoes, pasta and bread!! Nothing makes my breakfast more complete than having fresh, warm, homemade biscuits. I’ve got a recipe that is similar to this for my Best Biscuits Ever, but these Whole Wheat Biscuits are equally delicious. I really enjoy the rich nutty taste and texture. I hope you will, too!

INGREDIENTS
1 cup Whole Wheat Flour
1 cup All Purpose Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
6 Tbsp cold Butter, cubed
1 cup Evaporated Milk

METHOD
Preheat oven to 400 degrees.
Place all the dry ingredients into a large bowl.
Add the butter and with your hands mix it into the dry ingredients, until a crumb texture appears.
Stir in the evaporated milk, mixing just until combined.
Flour a work surface and turn the dough out.
Fold the dough gently about 5 times.
Press dough evenly, making it about 1-inch thick.
Cut biscuits with whatever shape cutter you want to use.
I typically use a 2-inch cutter, but sometimes I like to make extra large biscuits and other times I want mini biscuits.
Continue the process until all the dough has been used.
Place biscuits on baking sheet a few inches apart.
Bake for about 12 to 15 minutes or until biscuits are lightly golden.
Enjoy with butter & jam, or try it with my Bacon Gravy!

Now that I live in the South I have to make sure that my biscuits measure up! There will be no slacking in the biscuit department when you bring these to the table.  Light, fluffy and delicious, these are the best biscuits I’ve ever tasted!

This recipe serves 4 (or less, depending on how much you like biscuits!)

INGREDIENTS
2 cups Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
4 Tbsp cold Butter
1 cup buttermilk, chilled

METHOD
Preheat oven to 450 degrees.
In a large bowl combine flour, baking powder, baking soda, salt and butter.
Be sure that you’re butter is cold, and working quickly with your hands, rub the butter into the dry ingredients until mixture gets crumbly.
Add the chilled buttermilk and stir JUST UNTIL the dough comes together.
The dough will be wet.
Flour a work surface and turn the dough out.
Fold the dough gently about 5 times.
Press dough evenly, making it about 1-inch thick.
Cut biscuits with whatever shape cutter you want to use.
I typically use a 2-inch cutter, but sometimes I like to make extra large biscuits and other times I want mini biscuits.
Continue the process until all the dough has been used.
Place biscuits on baking sheet a few inches apart.
Bake for about 12 to 15 minutes or until biscuits are lightly golden.
Best eaten right away topped with butter & jam.
Enjoy!