Forget biscuits in a can loaded with trans fats. These homemade biscuits are easy to make and can even be made gluten free! They pair beautifully with homemade soups and stews like this cream of potato soup.
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Healthy Homemade Biscuits
- Mix dry ingredients. Cut fat into mixture using a pastry blender or 2 knives. Fork in the milk. Only stir enough to get the dough uniform! Roll out and cut with a glass dipped in flour (or you can make rounds by hand), approximately 1 inch thick.
- Bake at 425 degrees on ungreased baking sheet or stone for 13-15 minutes (parchment paper works great).
Gluten-free: Use the same directions and proportions but with a gluten-free flour blend. It works! The only one I’ve tested is my homemade blend, found here.
Soaked: Cut fat into flour and mix with cultured buttermilk or yogurt. Leave on counter overnight, then sprinkle the baking powder andover the top and fold in as thoroughly as possible yet with as few strokes as possible. The key to flaky biscuits is less handling.
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Tonight’s dinner experiment:
I fiddled with this recipe for quite a while, trying to find out what fats would work (that aren’t shortening) and if I can soak biscuits. I soaked them first just by making the dough with yogurt and leaving it overnight, but then I read that salt inhibits the breakdown of phytic acid. Since I didn’t want to inhibit the inhibitors being broken down…right…I had to try mixing the baking powder and salt after the soak. Tonight was the first try.
I made one batch of biscuits with yogurt, soaked overnight. The second batch used buttermilk (leftover from making butter, not cultured buttermilk), even though I should have just used yogurt again for a “real” test. Nonetheless, the soaked biscuits only turned out okay. They are much denser and smoother on top, less flaky and biscuit-y. Both batches were made with half whole wheat pastry flour and half white flour (I was almost out of pastry flour!) and lard.
Soaked on the left, standard recipe on the right:
It’s hard to see here, but the soaked dough is much more smooth and elastic, the standard dough more…for lack of a better word, puffy.
Here’s how they came out. The soaked biscuits (left) actually needed a few extra minutes to bake because they were so dense, but this was after just 12 minutes. The soaked biscuits didn’t get any darker after the extra minutes. (I don’t make very nice circles, do I?)
Now I need to make in-a-day biscuits with yogurt to effect a valid test. I’ve used yogurt before, though, with good results, just not with whole wheat pastry flour.
Final verdict: Both biscuits are good, and better than, say, Grands. But the unsoaked ones are delicious!
You might also like:
- Homemade Whole Wheat SOFT Tortillas and Other Healthy Tortillas
- Soaking Grains: An Exploration
- Name That Grain! (What are all Those Kinds of Wheat For???)
- Seeking The Perfect Homemade Whole Wheat Bread
- Squash Gluten-Free Biscuit Recipe
Don’t forget to include your kids in the baking! Homemade biscuit making is an awesome skill for kids to learn.
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