whole wheat biscuits

WHOLE WHEAT BISCUITS: THE JOY OF A FLOUR SIFTER

Posted on Posted in Bread & Pizza

I’ve made whole wheat biscuits before, but not like this.

I’VE BEEN WAITING FOR THIS MOMENT FOR SO LONG.  Well, maybe a week…

 

Check my flour sieve!

 

Behold my new toy, the stainless steel 60-mesh flour sieve!

I have really, really wanted to make 100% whole wheat baking work, but most of the stuff I’ve made (see pizza crusts and tortillas) came out tasting good to me, but a little too tough and/or strongly flavored for some folks.  Not mentioning any names here.  I will differentiate these experiments from my 100% whole wheat scones, which I still consider a rollicking success.

But I did want to be able to use healthier flour in everyday applications, because… well…

 

WHITE FLOUR IS SHIT.

White flour is dead, empty calories.  There’s nothing going on there.  No fiber to shield your system from an insulin spike or help clean out your gut.  No vitamins besides the ones that are added artificially.  Nothing.

Way, way back when all flour was stoneground, white flour was just sifted whole wheat flour.  A lot of the bran and germ got removed in sifting, but there were still bits of them, along with oils and vitamins released in the crushing process, throughout the sifted flour.

Then roller mills came along and allowed millers to completely strip the bran and germ from the endosperm without crushing them.  The benefit was that the flour would now keep for years without going rancid.

That’s because it was dead.  Real food decomposes eventually.

So I got a flour sifter in the hopes that, even though I might not be able to create predictably palatable 100% whole wheat baked goods, maybe I could make something almost as good, by filtering out the big pieces of bran and germ.

 

whole wheat biscuit

 

CHECK MY WHOLE WHEAT BISCUITS, BABY!

I made these biscuits, and they were awesome!  They were also covered with gravy, which covers a multitude of sins.  (The gravy was whole wheat, too, by the way!)  The real test is going to be a loaf of whole wheat bread, without any sugar or oil or added white flour to correct textural faults.  I’ll keep y’all updated.

 

whole wheat biscuits and gravy

 

But in the meantime, here’s whole wheat biscuits!  I didn’t measure the ingredients for the gravy, so I’ll give y’all that recipe some other time.  Deal with it.

-Josh

Whole Wheat Biscuits
Yields 8
Sifted whole wheat flour makes for a fast biscuit that is just as easy and tasty as the regular thing, but about a hundred times healthier.
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 8 ounces whole wheat flour, sifted through a 60-mesh sieve
  2. 2 tsp baking powder
  3. 1 tsp kosher salt
  4. 1 stick unsalted butter, frozen
  5. 3/4 cup milk
Instructions
  1. Preheat oven to 400°.
  2. Whisk together the flour, baking powder, and salt.
  3. Grate the frozen butter into the dry ingredients using the large holes in a cheese grater, then stir to distribute the butter chunks evenly. Alternately, use chilled (not frozen) butter and cut into the dry ingredients with a pastry cutter or fork.
  4. Add the milk and stir until just combined.
  5. Turn the dough out onto a lightly floured surface and pat into about a 4"x8" rectangle. Cut the rectangle into 8 equal biscuits.
  6. Set the biscuits on a baking sheet covered with a sheet of parchment paper, and bake for twenty minutes.
Adapted from Serious Eats
Adapted from Serious Eats
Feral Cuisine http://feralcuisine.com/

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