One of the most popular recipes on this blog, and in my household actually, is my recipe for Greek yogurt biscuits. I was curious to see if I could recreate the success of these delicious, easy to make biscuits but incorporate whole-wheat flour into the recipe.
The main challenge was to avoid dry, tough, cardboard-like biscuits. Baking with whole-wheat often results in dry baked goods, but only if you don’t adjust the recipe. In this case, I knew that I would need more milk, since whole-wheat flour absorbs more liquid than white flour, and possibly a little more baking powder. We all loved the results, and this includes the kids (phew!). The biscuits rose nicely, were light and fluffy (although not as light as those made with white flour), and were just as delicious as biscuits made with all-purpose flour. Our favorite way to enjoy them? With a pat of sweet butter and a drizzle of honey.
Makes 12 biscuits
Total time: 30 minutes
Prep: 15 minutes
Bake: 12 minutes
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup plain, low-fat Greek yogurt (I use Voskos)
1/2 cup plus 2 tablespoons reduced-fat milk
1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together the flours, sugar, baking powder and salt. Add the yogurt and the milk and stir with a wooden spoon, then mix and knead with floured hands to form a smooth dough. Work quickly and handle the dough minimally and lightly, to achieve light, fluffy biscuits. Overworked dough produces heavy, dense biscuits that don’t rise properly.
3. Quickly roll the dough out, using a floured rolling pin on a floured surface, to 1-inch thick. Cut into 3-inch rounds, using a biscuit cutter, a cookie cutter or a floured drinking glass. To achieve nicely shaped, round biscuits, when you cut them, work the cutter straight into the dough, all the way until it reaches the countertop, and only then twist it.
4. Place the biscuits 1-inch apart on the prepared baking sheet. Bake 12 minutes, until puffed and fragrant. Serve immediately, with sweet butter, honey and jam.
Nutrition per biscuit
Total Fat 0.9 g
Saturated Fat 0.5 g
Cholesterol 2.3 mg
Sodium 271.1 mg
Total Carbohydrate 17.8 g
Dietary Fiber 1.5 g
Sugars 2.0 g
Protein 4.7 g
Weight Watchers Points Plus: 3 points