Whole Wheat Yeast Biscuits |
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Prep Time: 180 Minutes Cook Time: 12 Minutes |
Ready In: 192 Minutes Servings: 15 |
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I finally found a moist light biscuit that I love and the rest of my family likes! The secret is to get whole wheat pastry flour. Use the high gluten pastry flour if you can. Ingredients:
1 tablespoon yeast |
2 tablespoons sugar (i used xylitol, a natural sugar replacement) |
1/4 cup water |
1 cup bread flour |
1 cup whole wheat pastry flour (bob's red mill) |
1/2 cup soy flour (bob's red mill) |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
1/2 cup shortening |
1 cup buttermilk |
Directions:
1. Dissolve yeast in water and sugar set aside.
2. Mix dry ingredients in order given; cut in shortening until the size of small Lima beans. Or use a Stand mixer with a pastry blade.
3. Stir in buttermilk and yeast mixture.
4. Cover bowl with towel and let sit until ready to use. (At least 2 hours, but it is fine if it sits for a couple hours.) Dough will be very sticky.
5. Scrape out onto well floured board.
6. Flip over and knead lightly (4-6 times).
7. Roll out and cut with biscuit cutter.
8. Place on greased pan and let raise slightly (10-30 minutes).
9. Bake at 400 F until light brown, 10-12 minutes.
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