Almost Whole- Wheat Biscuits

Submitted By: Lucille Harrison


  • 1/2 cup brown sugar
  • 2 packages Rapid Rise yeast
  • 5 cups whole-wheat flour (whisk flours before measuring), divided
  • 1 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground ginger
  • 21/2 cups milk warmed to
  • approximately 100º
  • 1/2 cup butter, softened
  • Instructions

    k (beater.) Sift together brown sugar, yeast, 3 cups of whole-wheat flour, all-purpose flour, salt, and ginger. Spoon into mixing bowl of a stand mixer. Using a dough hook (beater), beat on speed 2 for 30 seconds. Add warm milk and softened butter. Beat on speed 2 for 21/2 minutes. Add more whole-wheat flour, 1/2 cup at a time, beating between additions until well mixed. When dough clings to the hook and leaves the sides of the bowl, knead on speed 2 for 2 more minutes (you may not need all the flour.) On a floured board, roll the dough into a rectangle, approximately 1/2 inch thick (or desired thickness).
    Cut out biscuits and place on a well-greased biscuit pan. Allow biscuits to rise in a warm place until doubled, about 45 minutes.
    Preheat oven to 350º. When biscuits are ready to bake, brush tops lightly with salad oil. Bake about 30 minutes or until lightly browned and done in the center. Brush the tops with melted butter (lightly.) Serve hot with your favorite food or spread.
    Yield: 24 21/2-inch biscuits.