MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whole-Wheat Biscuits
Categories: Biscuits
Yield: 1 Batch

1 1/2 c Flour
1/2 c Whole wheat flour
3 ts Baking powder
1 ts Baking soda
1 ts Salt
3 tb White sugar
3/4 c Crisco
1 ts Molasses
1 3/4 c Sourdough; up to 2 c

Sift all dry ingredients together into a large mixing bowl. Blend in
Crisco with fingertips. Mix molasses well into 1 3/4 cup sourdough.
Stir lightly into flour mixture. (Add more sourdough if necessary to
make a soft dough.) Turn out on floured board and let "rest" for 5
minutes for easier handling. Knead lightly. Roll 3/4 inch thick. With
a sharp knife, cut into squares. Bake about 10-15 minutes in a 425
degree F oven until golden brown. Serve with baked beans, or with
honey or jam, while still hot.

MMMMM
--- SBBSecho 3.27-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Re: Sourdough Whole-Wheat Biscuits
By: Ruth Haffly to Ben Collver on Thu May 11 2023 12:24:13

These are NOT! whole wheat biscuits; they're 1/4 whole wheat, 3/4 white flour. They may be made (and have been made many times) with 100% whole wheat flour. Try them using all whole wheat flour; you'll like them a
lot better. (G) You may want to try whole wheat pastry flour instead...

Thanks for the tip. I bet i would like the 100% whole wheat version
better. This sourdough biscuit recipe came from a 1970's magazine
clipping. Not sure why they "diluted" their WW flour like that.

Back in the day when i made pizza more regularly, i would do a 50/50 blend
to get the amount of gluten i needed for the dough to stretch without
breaking. Even then, i had to stretch the dough very carefully. WW pastry flour would probably have worked better.
--- SBBSecho 3.27-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Re: Re: Sourdough Whole-Wheat Biscuits
By: Dave Drum to Ben Collver on Thu Jun 01 2023 06:06:04

Welcome back to the friendly confines of the Cooking Echo.

Thanks for the friendly welcome. :-)

I was offline to go on a three week walkabout. I was exposed to many
culinary delights, the most novel of which was the idea of topping
vanilla icecream with basalmic vinegar.
--- SBBSecho 3.27-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Re: Sourdough Whole-Wheat Biscuits
By: Ruth Haffly to Ben Collver on Fri Jun 02 2023 14:30:18

years of bronchitis and pneumonia). Doing better now so maybe I'll make
a pizza some time next week. Maybe once we get our sourdough revived (froze it before travel), I'll do a sourdough crust--have done so before with whole wheat flour and it is good.

Welcome back from Alaska. Great that you are doing better. I did not
know about freezing starter to put it on pause. I will experiment with
that.

While reading an outdoors book, i read a reference to old Forest Service Lookout cookbooks. Below is a link to online versions. They mention
that a regular diet of quick bread (such as biscuits, pancakes, etc.) is
not wholesome, and that sourdough is healthier.

<https://foresthistory.org/research-explore/us-forest-service-history/ u-s-forest-service-publications/general-publications/post-6930/>
--- SBBSecho 3.27-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

Somehow a bunch of Fido from 2023 came thru today. I'm answering the "to
me" ones, don't recall if I did then or not (too much has happened in
the last couple of years for me to remember).

Re: Sourdough Whole-Wheat Biscuits
By: Ruth Haffly to Ben Collver on Thu May 11 2023 12:24:13

These are NOT! whole wheat biscuits; they're 1/4 whole wheat, 3/4 white flour. They may be made (and have been made many times) with 100% whole wheat flour. Try them using all whole wheat flour; you'll like them a
lot better. (G) You may want to try whole wheat pastry flour instead...

Thanks for the tip. I bet i would like the 100% whole wheat version better. This sourdough biscuit recipe came from a 1970's magazine clipping. Not sure why they "diluted" their WW flour like that.

It was (and still is) a common practice. I've been using whole wheat
flour for probably close to 50 years, started with unbleached white with
some whole wheat, then totally switched over. I've seen too many to
count recipies from the late 60s on, that call for a bit of whole wheat
flour, the rest white and then call it whole wheat.

Back in the day when i made pizza more regularly, i would do a

50/50 BC> blend to get the amount of gluten i needed for the dough to
stretch BC> without BC> breaking. Even then, i had to stretch the dough
very carefully. WW BC> pastry flour would probably have worked better.

No, pastry flour has no gluten. You need to add maybe a tablespoon or so
of gluten per cup of flour for the extra "stretch". Over the years tho,
I've decreased the the amount of extra gluten added for most things and
just made sure yeast doughs got a good kneading (helps develop the
gluten structure).

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ben,

years of bronchitis and pneumonia). Doing better now so maybe I'll make
a pizza some time next week. Maybe once we get our sourdough revived (froze it before travel), I'll do a sourdough crust--have done so before with whole wheat flour and it is good.

Welcome back from Alaska. Great that you are doing better. I did not know about freezing starter to put it on pause. I will experiment
with that.

We've frozen/successfully thawed sourdough I don't know how many times.
It's a good way to store a back up in case something happens to your
working starter or, in our case, a move.

While reading an outdoors book, i read a reference to old Forest
Service Lookout cookbooks. Below is a link to online versions. They mention
that a regular diet of quick bread (such as biscuits, pancakes, etc.)
is not wholesome, and that sourdough is healthier.

<https://foresthistory.org/research-explore/us-forest-service-history/ u-s-forest-service-publications/general-publications/post-6930/>

I've seen (don't remember if Steve bought me a copy) one of the books,
maybe an anniversary edition? We're away from home now so I can't walk
over to the shelves to check. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Computers run on smoke. They stop when it leaks out.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Sourdough Whole-Wheat Biscuits
By: Ruth Haffly to Ben Collver on Thu Jun 05 2025 12:35:44

Somehow a bunch of Fido from 2023 came thru today. I'm answering the "to me" ones, don't recall if I did then or not (too much has happened in
the last couple of years for me to remember).

Whoo you went on a spree! Thanks for the Ruth Haffly Digest. :)
--- SBBSecho 3.27-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hi Ben,

Re: Sourdough Whole-Wheat Biscuits
By: Ruth Haffly to Ben Collver on Thu Jun 05 2025 12:35:44

Somehow a bunch of Fido from 2023 came thru today. I'm answering the "to me" ones, don't recall if I did then or not (too much has happened in
the last couple of years for me to remember).

Whoo you went on a spree! Thanks for the Ruth Haffly Digest. :)

Enjoy it. We were going to start the last leg of our trip (Utah to NC)
the next day and doing Fido would be erratic for the next week or so.
Started out Friday am, stopped at a rest stop in south eastern UT. While
there, I tripped over a curb, fell hard on my left arm/knee. 40 minute
trip back to nearest Emergency Room, 4 hours later back on the road with
my knee taped up and a splint on my left arm. X-ray of that was unclear
if there was a hairline fracture or not so I see my ortho dr on Tuesday
for new x-rays. Meanwhile I'm typing one handed. Been eating out of what
we have on hand but Steve brought home 2 very generous portions of baked
ziti from the America Legion meeting supper last night. Cook was a
member who does great Italian cooking so looking forward to that
tonight.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)