Whole Wheat Biscuits…..  Don’t be fooled by the whole wheat in this recipe.  Full of heavy cream to create flaky biscuits, these are not low carb, low-calorie or low-fat but the whole wheat flour does add a nutty flavor to the biscuits that makes them fabulous tasting.

My post on Biscuits that will change you life has been very popular so I decided to get a little jiggy with the recipe and see what else I could do.

Yes, I do sing the Will Smith song, Gettin Jiggy with it,  frequently when cooking.  I can honestly say that Julia Childs, Jamie Oliver, and Escoffier are all inspirations to me in the kitchen but I would need to add Will Smith to be truly honest, since I am usually singing Gettin Jiggy with it in my head when I start to  get creative with a recipe.  Ok?  Whew, now that dirty little secret is out there…what, what…what?

Serve these flaky and delicious biscuits with soup, breakfast, brunch or just eat them right out of the oven. Quick and easy this recipe has become a staple in my kitchen.

Add herbs, cheese, honey or spice them up with finely minced jalapeno when you feel the need to get jiggy with it.

Whole Wheat Biscuits

1 1/2 cups or 9 oz all-purpose flour

1/2 cup or 3 oz of whole wheat flour (not the whole wheat white or pastry flour)

2 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon salt

1 1/2 cups heavy cream

Instructions

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.

2. Whisk together flours, sugar, baking powder, and salt in a mixing bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.  This dough likes to be kneaded a little bit. Some biscuit recipes call for you to handle the dough as little as possible but this recipe calls for a little kneading and it helps the dough raise up nicely.

3. Shape dough and roll out to desired thickness.  I usually roll it to 1/3 inch thick.  Cut out with a biscuit cutter or just cut into squares or triangles.

Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.

Variations:

Jalapeno Cheddar Biscuits  Add 1 tsp finely minced jalapeno, 2 tbs extra sharp cheddar into the dough at the end of step 2 when you knead the dough briefly.

Fresh Herb Biscuits  Add finely minced fresh herbs and kosher salt on  top before baking.

Honey Biscuits  Brush with honey butter before baking.