Easy Wheat Biscuits | Recipes

Easy Wheat Biscuits

(4) Ratings:
Prep Time:
Baking Time:
Makes:24 biscuits
Freezing:excellent

These no-knead yeast buns are moist, tender and full of flavour. For a breakfast treat, split and toast them, then top with honey, jam or peanut butter.

Ingredients

1 tsp 5 mL granulated sugar
1 cup 250 mL warm water
1 pkg 2 ¼ tsp/11 mL active dry yeast
1/2 cup 125 mL wheat germ
1/4 cup 50 mL lightly packed brown sugar
3/4 tsp 4 mL salt
1 egg
3 tbsp 45 mL butter, melted
1 1/2 cups 375 mL Robin Hood® Best For Bread Whole Wheat Flour
1 1/2 cups 375 mL Robin Hood Best For Bread Homestyle White Flour

Directions

  1. Preheat oven to 375ºF (190ºC). 
  2. Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  3. Add wheat germ, brown sugar, salt, egg, melted butter and whole wheat flour, beating until smooth, about 2 minutes.
  4. Stir in just enough flour to make a dough that is easy to handle. Turn out onto floured board. Work gently into a smooth ball. Knead dough 5 minutes, or until no longer sticky.
  5. Place dough in large greased bowl. Turn dough to grease top. Cover with plastic wrap and tea towel and let rise in a warm place (75-85ºF/24-29ºC) until doubled (75 to 90 minutes).
  6. Punch down. Shape small portions of dough into 1 1/2" (3 cm) balls. (You should have 24 balls.)
  7. Arrange balls in a circle in 2 well-greased 9" (1.5 L) round cake pans. Cover with tea towel and let rise until doubled (45 minutes).
  8. Bake in preheated oven for 20 to 25 minutes or until golden. Cover tops with foil if becoming too brown. Let cool 5 minutes in pans, then remove to wire cooling racks.

Nutritional Information

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