Old-Style Wheat Biscuits

These are honest farmhouse biscuits, the kind that get rolled out in a hurry before breakfast and served with butter and honey or sopping gravy. The whole wheat flour gives them a nutty, slightly hearty character without weighing them down, since it’s cut 50-50 with all-purpose to keep the crumb light. Canola oil stands in for the traditional butter or shortening, which makes them dairy-light and lower in saturated fat.

The vinegar-and-milk trick is a clever workaround for buttermilk. The acid curdles the milk just enough to react with the baking soda and lift the biscuits high, mimicking what real buttermilk would do. Give it a full minute to clabber before mixing.

Don’t overwork the dough. A few quick kneads to bring it together is plenty, since heavy handling toughens biscuits and squashes the rise.

Pro Tips

• The 475 degrees F (245 degrees C) oven is hot and that’s the point. High heat creates fast steam, which gives biscuits their tall, flaky lift.
• Push the cutter straight down without twisting. Twisting seals the edges and prevents rising.
• Place biscuits with sides touching for soft edges, or apart for crispier all-around crusts.
• Brush tops with milk or melted butter before baking for a golden finish.

Variations

• Add 1 cup shredded sharp cheddar and ½ teaspoon garlic powder for cheesy savory biscuits.
• Stir in 2 tablespoons fresh chopped herbs (rosemary, thyme, chives) before adding milk.
• Sweeten with 1 tablespoon honey for a slightly sweet breakfast biscuit.