Sunday, April 27, 2008

Fluff and Stuff

I intended to make my beloved Hawaiian rolls to go with tonight's dinner, but being that they contain yeast the rolls need about three hours from start to finish. Time got away from me and it ended up being 3:30 before I would have had the chance to even start them. I didn't want to end up holding dinner while I waited on the rolls, so I decided to save them for another time and make biscuits instead. Always eager to find new recipes to try (and blog about) I hit All Recipes and found this one for whole wheat biscuits. Rather than roll and cut them, which is messy, I dropped them into muffin tins to make things easier. I also added about 1/4 cup of honey to the dough to sweeten it up. Overall though, I was disappointed in these. I found them neither light nor fluffy, instead they were pretty dense. And the flavor was just okay - mostly they tasted like wheat. We still ate them, since I believe that just about any carb is better than no carb, but I'm not sure I'd make them again.

Fluffy Whole Wheat Biscuits

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
1/4 cup butter or margarine
1 cup milk

In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. Serve warm.

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