I am lucky enough to live within a little drive from Bob’s Red Mill and their factory store. I could spend hours in there, finding all kinds of new grains to try. Recently, when my Mom and I went there we had breakfast and they had the most amazing whole wheat biscuits with flax seed.
I HAD to figure out how to make them! I own both the Bob’s Red Mill Baking Book and Cookbook, so I scoured them until I found one that looked similar to what we had eaten there.
The recipe didn’t have the flax, so I added that in and tweaked a bit, and I think I have it!
I never thought I would make another biscuit that compared to my classic baking powder biscuits. But I was wrong. I really love the hearty flavor of these, and the flax adds so much too.
You could probably make these completely with whole wheat, but they won’t be quite as light.
We even liked these warmed over the next day, and were perfect with a little raspberry jam. Yum!
WHOLE WHEAT FLAX BISCUITS
1 2/3 cups unbleached white flour
1 cup whole wheat flour
1/3 cup flax meal*
3 T sugar
1 T baking powder
1 tsp baking soda
1 tsp salt
12 T unsalted butter, chilled and diced
1 cup buttermilk
In a large bowl, whisk together the flours, flax, sugar, baking powder, baking soda, and salt.
Using your fingers or a pastry blender to cut in the butter until you have pea sized clumps.
Add the buttermilk and stir in just until moistened.
Knead dough briefly until it comes together.
Use a 1/4 cup measure (or a large scooper) to measure out dough.
Drop onto a lightly greased baking sheet, placing biscuits close together.
Alternatively, you could pat or roll out dough and cut into rounds.
Flatten mounds slightly (not too much).
Bake at 425 degrees for 12 to 15 minutes, or until golden brown.
*You can buy flax allready ground up as flax meal, but I store whole flax seed in my freezer, and use either whole or grind to make flax meal as needed.
I use my spice grinder to coarsely grind the flax, but a food processor or blender would probably work as well. Just don’t use your wheat grinder, as seeds will gum up those.
Recipe adapted from Bob’s Red Mill Baking Book