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Danielle Bean
Danielle Bean, a mother of eight, is editor-in-chief of Catholic Digest and Faith & Family. She is author of My Cup of Tea, Mom to Mom, Day to Day, and most recently Small Steps for Catholic Moms. Though she once struggled to separate her life and her …
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Rachel Balducci
Rachel Balducci is married to Paul and they are the parents of five lively boys and one precious baby girl. She is the author of How Do You Tuck In A Superhero?, and is a newspaper columnist for the Diocese of Savannah, Georgia. For the past four years, she has …
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Arwen Mosher
Arwen Mosher lives in southeastern Michigan with her husband Bryan and their 4-year-old daughter, 2-year-old son, and twin boys born May 2011. She has a bachelor's degree in theology. She dreads laundry, craves sleep, loves to read novels and do logic puzzles, and can't live without tea. Her personal blog site …
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Rebecca Teti
Rebecca Teti is married to Dennis and has four children (3 boys, 1 girl) who -- like yours no doubt -- are pious and kind, gorgeous, and can spin flax into gold. A Washington, DC, native, she converted to Catholicism while an undergrad at the U. Dallas, where she double-majored in …
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Daria Sockey is a freelance writer and veteran of the large family/homeschooling scene. She recently returned home from a three-year experiment in full time outside employment. (Hallelujah!) Daria authored several of the original Faith&Life Catechetical Series student texts (Ignatius Press), and is currently a Senior Writer for Faith&Family magazine. A latecomer …
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Lynn Wehner
As a wife and mother, writer and speaker, Lynn Wehner challenges others to see the blessings that flow when we struggle to say "Yes" to God’s call. Control freak extraordinaire, she is adept at informing God of her brilliant plans and then wondering why the heck they never turn out that …
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The recipe sounds and feels so simple yet so delicious too. I’d have to try it out first and see if I could get it the way you do. And if I could put some of my own improvisations as well. Thanks for the yummy post!
I’m going to try this, thanks Arwen! I love making bread, and the texture of biscuit dough is so satisfying! The only biscuits I have made with success have certain quirks (meant for the freezer, or with sweet potato for dinners, etc), I haven’t actually attempted a good, basic biscuit, so I can’t wait to make these!
Thanks for the tip. I love biscuits but avoid them because the “cutting in” of the flour takes a long time. Grating the butter sounds so easy! I wonder if it would also work for pie dough and crisp toppings that also require butter being cut in.
Wow, I never thought of using a grater before, thanks! I always used a pastry cutter—but then it seemed to defeat the purpose of chilling the butter because it would soften up so much by the time I was done cutting in the butter. Great tips. For those looking for a healthy wheat option, for the last few years I have been using 100% white whole wheat pastry flour in all of my quick bread recipes and it works great. For those that aren’t familiar with it it is also known as soft white whole wheat. Companies are starting to market it under this “Ultragrain” label. It’s been around for a while though, all it is is a whole grain that has a lighter more golden colored bran or germ (? I can’t remember the actual terms for the outer layers) It also has a mild flavor compared to traditional red whole wheat. My family doesn’t notice the difference at all between AP flower and white whole wheat and it has been an amazing help in increasing our fiber intake. White whole wheat is available in “soft” or “pastry”—low protein, good for quick breads, cakes, cookies, pastries, etc. and “hard” or “bread”—high protein content for gluten formation in breads. I have had luck finding both in local grocery stores in my area.
This was so good. I’ve been craving biscuits and I am so thankful when someone says “here, this is a good recipe” as opposed to googling or using something like allrecipes.com in order to sift through hundreds for a popular item. This went perfect with left over chicken soup!!
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Do you think these biscuits would work with whole wheat flour? I know white makes fluffier and tastier biscuits, but I am trying to use more whole grains. The recipe that I have used calls for whole wheat flour and olive oil, and it just isn’t that great.
Christina,
We also prefer whole grains & have had some success using whole wheat white flour or pastry flour, both of which are ground finer than traditional whole wheat flours.
I didn’t mention that the pastry flour we use is a whole wheat pastry flour we purchase from a natural foods co-op/farm/granary (Frankferd Farms).
Christina - you might try doing half white flour, and half wheat flour to help you get the hang of baking with whole wheat flour. I found that starting with half and half made it much easier to get biscuits that didn’t resemble hockey pucks!
I was just in a discussion this week with two cousins about the newest flour that is called ultragrain - it is a white whole wheat flour. One cousin is involved in the development of the wheat for a university in Colorado. The other one is involved with all the new foods put into Kroger groceries and she is a “foodie”. The Kroger grocery buyer mentioned how awesome this flour actually is. Apparently, it is available at Kroger but you have to look for the “ultragrain” label. I can’t wait to try to flour and this recipe might be perfect for those of you who are looking for a great whole wheat biscuit.