Comments on: Flaky Whole Wheat Buttermilk Biscuits

By: Whole Wheat Buttermilk Biscuits | Debra Garner

Whole Wheat Buttermilk Biscuits | Debra Garner — Thu, 25 Apr 2013 00:07:38 +0000

[…] They were delish! I had to replace the baking powder with cream of tartar and baking soda- I think that is why it didn’t raise so much. I plan to try this recipe again with kefir after I have made some later this week. I used For the Love of Cooking’s recipe found HERE […]

By: Charity

Charity — Sun, 21 Apr 2013 20:07:57 +0000

I used freshly ground white whole wheat flour and they turned out amazing! I appreciated the tips on how to roll out the biscuits…what a difference that makes.

By: Brianne

Brianne — Mon, 22 Oct 2012 02:46:22 +0000

In reply to liz. Yeah. I actually have to agree with this ... and I only tasted the outside because the inside didn't cook all the way through. Though, the bottoms of the biscuits sure did blacken right up. :<

By: When in Virginia: taking a swing at Southern food « Think About Eat

When in Virginia: taking a swing at Southern food « Think About Eat — Tue, 28 Aug 2012 13:02:43 +0000

[…] baker (it involves chemistry and science and all those subjects that writers fear), I followed this recipe from fortheloveofcooking.com to a T. I did, however, experiment with the what-to-bake-them-in […]

By: ~Misty

~Misty — Sun, 12 Aug 2012 08:02:08 +0000

These were so good! Followed others advice and just floured my board and hands and gently folded the dough with my hands for the kneading. They were a wee bit wet but not too bad. No circles for me too lazy, cut into squares and made sure to crowd them. These are going to go amazing with my sausage gravy!

By: Pam

Pam — Thu, 19 Jul 2012 03:44:27 +0000

In reply to Alli.

Alli,

I am sorry they didn’t rise for you. The only thing I can think of, if your baking powder is good, is that maybe you over-worked the dough? I hope they turn out better for you next time.

Cheers,
Pam

By: Alli

Alli — Wed, 18 Jul 2012 21:54:18 +0000

Mine didn’t rise at all…ended up similar to whole wheat hockey pucks. Any suggestions? (Checked my baking powder, still good- used it in cupcakes and it worked.) I’ve never had this problem with biscuits before.

By: Pam

Pam — Sat, 30 Jun 2012 01:57:29 +0000

In reply to Stephanie Kirk. Regular white flour.

By: Stephanie Kirk

Stephanie Kirk — Sat, 30 Jun 2012 00:57:26 +0000

What kind of flour besides whole wheat do you use?

By: Ruby

Ruby — Mon, 14 May 2012 10:31:03 +0000

I like this recipe very much, thankyou