Whole-wheat biscuits

Emboldened by my earlier success with wholewheat scones, I decided to bake these biscuits with whole wheat flour. 

Here is the recipe.

Recipe

Ingredients

2 1/2 cups of wholewheat flour

1 tbsp - granulated white sugar

1/2 tsp - salt

2 1/2 tsp - baking powder

1/2 cup (113g) - unsalted butter cold

3/4 cup - whole milk (cold)

1 - large cold egg (lightly beaten)

Method

Preheat the oven to 200 degrees C, and line a baking sheet with parchment paper. 

Mix the flour, sugar, salt, baking powder and keep aside.

Cut the cold butter into the flour mixture. Blend using your fingertips, such that the mixture resembles coarse crumbs. Do not over mix or knead. 

Next add the cold beaten egg to the cold milk and add to the crumb mixture to mix with your fingertips until it just comes together. Roll or pat the dough into a disc about an inch thick. Using a lightly floured cookie cutter, cut discs and place on the prepared baking sheet. Brush the top of the biscuits with milk. Bake at 200 degrees C for 15-17 minutes. 

Allow the biscuits to cool down for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. 

Verdict

This was slightly less sweet than the scones. But they tasted great nevertheless. The texture was flaky and crumbly too. Yet another favourite of the kids now.