When I made these, my husband’s comment was “Oh, mini-biscuits”. He didn’t even realize they were made with some whole wheat flour. I did use lard for a crisper crust. The 2” cutter is a little smaller than my regular “biscuit” cutter, but they made nice biscuits with the characteristic “split”, that you get when you cut straight down instead of twisting your cutter. They were excellent with our casserole and salad for lunch today.
Whole Wheat Biscuits
1 ½ cups Flour, All-purpose
½ cup Whole Wheat Flour
2 tablespoons Sugar
1 tablespoon Baking Powder
½ teaspoon Cream of Tartar
¼ teaspoon Salt
½ cup Shortening or Lard
1 large Egg
½ cup Milk
1 tablespoon Butter -- melted
In a bowl, combine flours, sugar, baking powder, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk, stir into dry ingredients until a ball forms.
Turn onto floured surface, knead 5-6 times. Roll to 1/2" thickness; brush with butter. Cut with a 2" biscuit cutter.
Place on ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown.
2013 Cost: $1.02 or 9¢ per biscuit
"Taste of Home Recipe Card Collection 2002"
Per Serving: 179 Calories; 10g Fat (52.2% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 188mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.