OAT AND WHOLE-GRAIN BISCUITS
Try these thick biscuits with a hearty flavor thanks to whole wheat flour and rolled oats.
Provided by Food Network Kitchen
Time 40m
Yield about fifteen 2-inch biscuits
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Put the flour, oats, baking powder, sugar, 1 teaspoon salt and 1/4 teaspoon pepper in a food processor; pulse until the oats are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour into a large bowl and form a well in the center. Gently stir in the buttermilk until the dough just comes together.
- Dust a work surface with flour. Turn the dough out onto the floured surface. Flatten the dough into a rectangle about 1 inch thick. Fold the dough in thirds, like a letter. Flatten and repeat from the other direction. Roll or pat out to a generous 3/4-inch thickness. Cut out rounds using a 2- to 3-inch biscuit cutter, rerolling and cutting the scraps. Arrange on the prepared baking sheet, leaving 1 1/2 to 2 inches between the biscuits. Brush the tops with buttermilk.
- Bake the biscuits until risen and light golden, 15 to 18 minutes. Serve warm or at room temperature.
FLUFFY WHOLE WHEAT BISCUITS
These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner.
Provided by redwine
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
- Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
- Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 118.7 calories, Carbohydrate 17.7 g, Cholesterol 11 mg, Fat 4.3 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 2.6 g, Sodium 357.3 mg, Sugar 2.1 g
HOMEMADE TEETHING BISCUITS RECIPE (BABY CRACKERS!)
These super easy homemade teething biscuits are made with only 5 wholesome ingredients. They are healthier than store-bought, vegan, gluten free, and so easy to make!
Provided by Anjali Shah
Categories Baby Food
Time 22m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F or 170 degrees C.
- Place the oats into a food processor and blend to form a powder.
- Add all other ingredients and blend until a dough has formed.
- Remove mixture from the food processor and roll in between 2 sheets of parchment paper to approx. ¼ inch thick.
- Remove the top layer of paper and cut into 36 evenly sized sticks.
- Place the sheet of cut teething sticks onto a baking sheet and bake for 10-12 minutes until just cooked through.
- Remove and cool on a cooling rack.
Nutrition Facts : ServingSize 1 biscuit, Calories 33 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
W IS FOR WHOLE-WHEAT TEETHING BISCUITS
Provided by Tanya Wenman Steel
Categories Milk/Cream Egg Bake Kid-Friendly Quick & Easy Oat Healthy Cinnamon Small Plates
Yield Makes 10 biscuits
Number Of Ingredients 10
Steps:
- 1 Preheat the oven to 350 degrees. Lightly grease a large cookie sheet. Combine the milk, yolk, oil, and vanilla in a medium bowl and whisk to blend. Add the flour, oats, wheat germ, cinnamon, sugar, and dry milk and stir together to make a stiff dough. 2 On a lightly floured work surface, roll out the dough to a 1/4-inch thick rectangle, and using a cookie cutter or glass with 3-inch rim, cut into cookies. Transfer to the prepared sheet, spacing 2 inches apart. Bake for 15 minutes, or until golden and firm.
- 2 On a lightly floured work surface, roll out the dough to a 1/4-inch thick rectangle, and using a cookie cutter or glass with 3-inch rim, cut into cookies. Transfer to the prepared sheet, spacing 2 inches apart. Bake for 15 minutes, or until golden and firm.
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