100% Whole Wheat Biscuits

Most whole wheat biscuit recipes call for part whole wheat flour and part all-purpose flour.  I made mine with 100% whole wheat flour.  I have written the basic biscuit recipe below.  At the bottom, I've included a couple of variations.  The picture below is of cheddar dill biscuits.

100% Whole Wheat Biscuits
Adapted from this recipe.
Yields 12 small biscuits

Ingredients:

• 2 cups whole wheat flour
• 1 1/2 tablespoons baking powder
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 cup Smart Balance, cold
• 1 cup skim milk, cold
• additional whole wheat flour for rolling

Directions:

• Pre-heat oven to 450 degrees F.
• In a food processor, pulse together the first five ingredients.  When the flour has a consistent coarse texture, dump it out into a mixing bowl.
• Add the cold milk to the flour mixture and stir gently with a wooden spoon until everything is just evenly incorporated.  The dough will be very sticky.
• Sprinkle some whole wheat flour onto a clean, smooth work surface.  Turn the sticky dough out onto the flour and form into a large ball.  (Flour your hands to minimize dough stickage.)  You can then roll the dough out to 3/4-inch thickness and cut with a 2 1/2 inch diameter biscuit cutter, or you can pinch off pieces of dough and roll them into 2-inch balls and then slightly flatten them out.  Handle the dough as little as possible to maximize biscuit softness and fluffiness.
• Place the biscuits 2 inches apart on an ungreased baking sheet and bake in the pre-heated oven for 10 minutes.

For garlicky biscuits, add 2 teaspoons garlic powder to the dry ingredients.

For cheddar dill biscuits (as pictured above), add 1.5 teaspoons of dried dill to the dry ingredients.  Then add 1 cup shredded reduced-fat sharp cheddar cheese when you add the milk.