whole wheat drop biscuits

ever since i got my family mill wheat grinder, i've been attempting to perfect a whole wheat biscuit recipe. i've been using the same drop biscuit recipe out of the better homes and garden cook book for years using all purpose white flour, but the whole wheat biscuits just never quite cut the mustard with me.

since, my new adventure into soaking began, i've been toying with revisiting the biscuits. yesterday, i sat out some flour, water and vinegar to soak for pizza crust and the pizza plan was canceled. then i was stuck with a wad of soaked flour and didn't really know what to do with it.

i jumped back into the cookbook and with a few quick recalculations i was able to salvage the dough and convert it to a whole wheat version of my original favorite biscuit recipe mentioned above.

great news! it was a complete success!

best biscuits i've ever made (even compared to the original whities). these were so good with gravy and for dessert we had biscuits and homegrown honey--given to us by a very good friend. quite tasty on either occasion.


3 cups fresh ground hard red (whole) wheat
1 cup water
1 /2 cup (less 1 tablespoon) milk
2 tablespoons apple cider vinegar

1 1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup softened tallow or lard

in a bowl, mix flour, water, milk and vinegar until well incorporated.
cover with airtight lid or saran wrap.
soak overnight up to 24 hours.

next day:

add remaining ingredients and mix until you have a well blended, evenly sticky batter.

spoon by tablespoons onto prepared cookie sheet or stone (about 1 to 2 inches apart).

bake at 450 degrees for 15 minutes or until crisp and golden on top.
serve with gravy, jelly, honey or butter...mmmmm

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