For making what I refer to as a “Survival Biscuit” you will probably be out of all purpose white flour and at that time have to make them using only freshly milled whole wheat flour from your stored wheat grain.
I have been planning on trying to bake some whole wheat biscuits for a while now and this afternoon I finally had time to try them out. The recipe is the same one I use for my all purpose flour biscuits except using whole wheat flour in place of the all purpose.
The results appear to be typical when baking with freshly milled wheat grain. Whole wheat doesn’t react to leaveners (or rise) the same as all purpose flour and liquids usually need to be adjusted. Today’s biscuits were really very good with the only noticeable differences being they didn’t rise as much and they’re not a crumbly as white flour biscuits. I think this recipe for whole wheat needs more shortening to give them the crumbly texture. The next batch that I make I will try a ½ cup of shortening.
Makes about 16-20 Bisquits
2 cups freshly milled wheat grain
2 tbs sugar
2 tsp baking powder
1 tsp salt
1/3 cup shortening
2/3 cup milk (or hydrated powdered milk)
2 tbs Vital Wheat Gluten
Preheat the oven as you want to get the dough cooking as soon as it is made.
Place flour, baking powder, salt and sugar in a bowl and thoroughly blend.
Add and cut in shortening until the mixture looks like crumbly like the size of small peas.
Now blend in the milk until it just combines, about one minute if using a mixer with the flat beater attachment.
Turn the dough out onto a floured surface and pat or roll to about a ½ inch thickness and cut into 2 inch diameters or squares.
Place on a ungreased baking sheet.
Bake at 400 degrees for 10 to 13 minutes.
As with all whole wheat baking it is slightly difficult to get a golden brown crust as you can see in the last photo the bottom was almost over browned while the top didn’t show browning.