Serves 8
45 min
Weekend Biscuits with Wheat
Recipe GLPR43112ac4cbbe98
Tender, flaky biscuits made with a blend of all-purpose and whole wheat flour, enriched with cream and yogurt for moisture and subtle tang. These simple biscuits come together quickly with a gentle hand and a laminated dough technique that creates beautiful, light layers. Perfect for breakfast, brunch, or alongside your favorite soups and stews.
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Ingredients
1 cup unbleached all-purpose flour
1/2 cup white whole wheat flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, cold
1/2 cup plain whole milk yogurt
1/2 cup heavy cream, plus additional for brushing
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and kosher salt. In a separate small bowl, stir together the heavy cream and plain yogurt until combined. Set the cream mixture aside.
Add the cold butter to the flour mixture one tablespoon at a time. Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining visible.
Pour the cream and yogurt mixture into the flour mixture. Using a fork, gently and quickly combine the wet and dry ingredients until the dough is just barely combined. Avoid overworking the dough, as this will toughen the biscuits.
Dust your hands lightly with flour and gently press the dough out on the lined baking sheet into a rough rectangle shape, about 1/4 inch thick. Fold the dough in half, press it out again to a rectangle, and fold it in half once more, adding a light dusting of flour to your hands as needed. This lamination creates the flaky layers.
Press the dough out until it is approximately 1 1/4 inches thick. Using a sharp 2.5-inch biscuit cutter, cut out as many biscuits as possible. Gather any remaining dough scraps, gently fold once, press out, and cut additional biscuits.
Arrange the cut biscuits on the prepared baking sheet, spacing them about 2 inches apart. Lightly brush the tops with additional heavy cream.
Place the baking sheet in the freezer for 5 minutes to chill the dough.
Bake in the preheated oven for 15 to 17 minutes, until the biscuit tops are golden brown. Remove from the oven and serve warm.
