Flakey biscuits

Dinner rolls can be so boring. Try making these whole wheat Flakey biscuits with either whole milk or buttermilk for a tasty side dish!

Ingredients

• 2 ½ cups whole wheat flour
• 1 tbsp baking powder
• 1 tbsp sugar
• 1 tsp salt
• ½ cup unsalted butter, cold and cubed
• ¾ cup of milk or buttermilk.

Directions

1. Preheat oven to 425°F (218°C), and line a baking sheet with parchment paper. Set aside.
2. Combine flour, baking powder, sugar and salt together in a large mixing bowl. Mix well.
3. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by shredding into small pieces using a food grader. Stir into flour mixture.
4. Continue to cut and combine the butter in, until the mixture resembles coarse crumbs. 
5. Pour milk into mixture and stir to combine. Don’t over stir the dough- it should look to be in shreds and very crumbly.
6. Transfer dough to a flat, floured surface and gently knead the dough using your hands.
7. Using hands, spread dough out until it is flat and resembled a rectangle shape. Fold the dough in half over itself, and gently flatten layers with hands. Rotate dough and repeat this step around 5 times so you have multiple layers of dough gently pressed together.
8. Using your hands, flatten dough until it is 1” thick. Cut into 3” circles, and place onto parchment lined baking sheet. Re-roll any scarps into 3” circles as well.
9. Brush tops of biscuits with any remaining milk and bake for 15 minutes. Biscuits should be golden brown on top.
10. Remove from the oven and, if desired, brush with melted butter.  Enjoy warm!

#TrainWithGrainTips: Got leftovers? Cover your Flakey Biscuits and store at room temperature or place covered in the refrigerator up to five days.