My problem is that I don't like white flour or Crisco. The two main ingredients in biscuits. And I don't like whole wheat biscuits. I think whole wheat takes away from what a biscuit should be. Light and fluffy and tender, that is what a biscuit should be.
Over the years I have tired many recipes and a lot of grains in search of a good biscuit that resembles what mom used to make. I have had great success. My favorite grain is spelt. It makes a really great biscuit. I grind it on the finest setting on my mill and instead of Crisco I use butter. These biscuits are just like I love them, light, fluffy, and tender.
The trick in making a biscuit is to not over work the dough. I use the Bosch mixer to make my biscuits. I use the wire whips to cut the butter into the flour. I change out the wire whips for the dough hook and add the liquid until it just starts to pull together. At that point I remove it from the bowl onto a floured surface. I use fresh ground spelt. I dust it with flour and roll it out.
Once it is rolled out I cut the biscuits. I love to dip them into some melted butter after I cut them as I put them on the pan for baking.
Don't they look great. I love the rise and the flaky texture of a fresh baked biscuit.
Perfect. I think the whole grain adds to the wonderful color, but note it does not take away from what a biscuit should be.