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Stone ground whole wheat biscuits

First of all, I see from the blog log that this blog has some new readers in France. I’m flattered. Please feel welcome …

For years, I did my best with stone-ground whole wheat flour — and avoided it for some purposes — because bread came out like bricks. Now I understand the most important rule for using stone-ground whole wheat flour: soak it.

Soaking it overnight in the refrigerator is best. But soaking it even for an hour really helps. Use water, milk, buttermilk, or whatever is appropriate to your recipe. Add a teaspoon or so of apple cider vinegar.

When making biscuits, the biscuit-making procedure must be modified because we’ve started with wet flour. This is a little extra trouble, but it’s no big deal.

For biscuits, add the shortening to the wet flour in small pieces. Work it into the dough by stirring or kneading. Then add the baking powder and salt and mix again. Instead of coating the dough or the work surface with flour to prevent sticking, use a little oil instead. Shape the biscuits, put them in the pan, and pop them in the oven.

One Comment

  1. Jo wrote:

    And, a well-seasoned iron skillet for baking these biscuits. Nice food presentation too.

    Friday, December 16, 2016 at 5:54 pm | Permalink

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