Whole Wheat Cheese Biscuits
I’ve been making whole wheat cheese tea biscuits for a few years, adapting an old family recipe to include whole wheat flour and a different chilling technique. They’re best served fresh out of the oven and slathered with butter, and they’re easy to make with minimal ingredients and effort.
Make These Whole Wheat Cheese Biscuits Step-By-Step:
Preheat the oven to 450u00b0F/ 230u00b0C and line a baking sheet with parchment paper. Bake the biscuits for 15-17 minutes, or until golden, then cool on a rack. Cut the dough into eight 8u00d712-inch/ 20u00d730-cm pieces.
Tips
To make a flakier biscuit, mix the chilled dough with a fork to keep it cold. Don’t skip freezing the flour mixture. Roll the dough out on a floured surface and make sure it’s well-dusted for maximum crispness.
Substitutions
You can make whole wheat cheese biscuits with any kind of hard grated cheese you like, and you can replace the butter with plant-based butter or shortening. Soft cheeses like goat cheese or even cream cheese might work as well, but I haven’t tried them.
Add-Ins
If you don’t want cheese in your biscuits, try fresh herbs, finely chopped or grated fruit such as apples, dried fruit such as raisins or apricots, or spices such as cinnamon or cardamom.
Other Biscuit / Scone Recipes You Might Like:
Preheat the oven to 450u00b0F/230u00b0C and line a baking sheet with parchment paper. Bake the biscuits for 15-17 minutes, or until golden, then cool on a rack. Brush each biscuit with milk before serving. Don’t skip freezing the flour mixture; this method is so much easier than trying to grate cold butter and truly yields the flakiest layers!
Why do you not want to add too much flour when making biscuits?
Overworking (or Underworking) the Dough If you overwork the dough, the biscuits will be hard and tough, while underworking the dough will result in a floury, uneven texture.
What makes a biscuit not rise?
1. THE FAT IS NOT COLD ENOUGH, AND THE OVEN IS NOT HOT ENOUGH. Chill the butter for 30 minutes (it will cool faster when cut into pieces), as this will prevent the fat from melting and resulting in greasy, leaden biscuits.
Which flour is good for biscuits?
Any southern baker will tell you that special flour is required to make the best biscuits–specifically, White Lily All-Purpose Flour milled from extra-fine, soft red-winter wheat, which is low in both protein and gluten and helps baked goods rise higher and come out lighter.
Which is better for biscuits butter or shortening?
Shortening has a higher melting point than butter, making it less likely to smear into biscuit dough, even if you mix it with your hands. Shortening biscuits are soft and crumbly, with a slightly more cake-like crumb than butter biscuits.
What is the best fat for biscuits?
Choosing a Biscuit Fat Our original recipe calls for 4 to 6 tablespoons of butter or shortening, with the higher amount yielding a richer, butterier crumb.
Why do biscuits go flat when baking?
This can be caused by the cookie dough being too warm when it went into the oven; if the dough is warm, shape the cookies and chill them thoroughly before baking; if you’re transferring chilled cookie dough from the fridge to a baking sheet, make sure the baking sheet isn’t warm.
Should you chill biscuit dough?
The dough can be chilled as a single ball or already cut into biscuits, whichever is more convenient; rolled biscuits will be lighter if rolled and cut before refrigeration, rather than chilling the dough in a ball.
What will happen to your biscuits if you overmix overwork them?
“Overmixing your dough will result in flatter, crispier cookies,” Cowan said, explaining that overmixing causes the dough to aerate (adding air), causing the cookies to rise and then fall, leaving flat cookies.
Are biscuits better with all-purpose or self-rising flour?
“A good biscuit starts with good flour,” says Biscuit Head owner Jason Roy, who, like many Southern cooks, uses self-rising flour because it’s pre-mixed with a blend of hard and soft wheat as well as a leavening ingredient for the perfect riseu2014something you won’t find in plain all-purpose, cake, or pastry flour.
Should I Sift flour for biscuits?
For starters, biscuits are made with flour; additionally, sifting the flour and other dry ingredients will result in a smoother, airier dough; you don’t even need a flour sifter for this; a wire mesh strainer will suffice.
What is the difference between biscuit flour and all-purpose flour?
If you don’t have biscuit flour on hand, you can substitute it with eight parts all-purpose flour and two parts corn starch. Biscuit flour has a low protein content, ranging from 8.5% to 9.5 percent, and contains less gluten, making it ideal for baking a variety of cookies and biscuits.
Which type of wheat is best?
The husk and bran are removed in many types of wheat flours, stripping them of many nutrients, dietary fibres, minerals, and vitamins. Whole wheat is better than simple wheat flour because it is a grain complete with bran, husk, and endosperm.
Is egg used in biscuits?
Flour (wheat flour, calcium carbonate, iron, niacin, and thiamin), caster sugar, butter (milk, salt), golden syrup, egg, baking powder (acid calcium phosphate, sodium hydrogen carbonate), vanilla essence, cocoa powder, or mixed spice are all ingredients in our biscuits.
What is the best wheat for flour?
Finally, hard white wheat, which is light in color and has a slightly longer, thinner berry shape than soft white wheat, is the type of wheat I use the most. It’s a great all-purpose wheat flour to use in yeasted breads and rolls, as well as cookies and other baked goods.