Healthy Whole Wheat Biscuits

Servings: 9

Serving Size: 1 Biscuit

WW Points+: 3

These biscuits were a challenge. I made a few different versions and this one came out the best. I wanted to make a biscuit recipe that did not call for any butter (except as a topping of course). I was able to use a fat free Greek yogurt and milk to get the desired consistency of the dough just right. 

They came out thick and fluffy and very delicious. We have had them for breakfast with a little butter and jelly, as the bread for egg sandwiches,  and as a side for dinner. I also made a healthy biscuits and gravy recipe this past weekend which I will post soon!

This recipe makes 9 thick biscuits. Remember that when you are working with the dough, the less you handle it, the better. Over working the dough will cause the biscuits to be flat and less fluffy. 

*see my note below about freezing!*

Enjoy!

Ingredients:

• 2 cups Whole Wheat Flour, plus more for dusting
• 1 tsp Baking Soda
• 1 tbsp Baking Powder
• 1/2 tsp Salt
• 1 tsp Splenda (about 2 Packets)
• 1 cup Fat Free, Plain Greek Yogurt (I used Chobani)
• 1/2 cup Fat Free Milk

Preheat the oven to 425 F. Line a large baking sheet with parchment paper.

In a large mixing bowl, whisk together the Flour, Baking Soda, Baking Powder, Salt, and Sugar until well combined. 

Make a well in the center of the flour and add 1 cup of Greek Yogurt. Mix with a spoon until the dough looks crumbly.

Add the Milk, 1/4 cup at a time and mix until just combined and the dough forms a ball. Do not over mix. 

On a lightly floured surface, roll out the dough to about 3/4 of an inch thick. Using a biscuit cutter or a glass that has been dipped in flour (I used a wine glass), cut out the biscuits. Make sure to press the glass or biscuit cutter straight down into the dough, without twisting. Dip glass in flour after each cut. Re-roll the scraps and cut out more biscuits until you have 9. 

Place the biscuits on the lined baking sheet. Bake in the oven for 15-17 minutes, until golden brown. 

Remove from oven. If storing immediately, place on a wire rack to cool completely, then transfer to an airtight container or bag.

Or, you can cut a few open, butter them, and eat! That's what we did! :)

*These can be frozen. Once the biscuits have been cut out, place on the parchment lined baking sheet and freeze. Once frozen, transfer to a plastic bag or container and leave in the freezer until ready to bake!*

Enjoy!
Love, Monica

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