This recipe was submitted by Kim Fajt. They sound absolutely delicious! Thanks SO much for sharing Kim! I’m going to make them with whole wheat pasty flour. Check out my biscuits tips here for help with kneading and folding the dough.
She writes:
The recipe I’m sharing with you is from my late Aunt Gayle. She passed away in 2011 from kidney cancer. She was an amazing cook, baker, decorator, and business woman. She was one of the creators of “An Affair of the Heart”. It’s a huge craft fair held in Oklahoma City and Tulsa. My cousin’s took her recipes and along with my grandmother’s (who also was an amazing cook and baker) and made a cookbook. I am happy to share and for you to share her biscuit recipe. I have so much fun with it and make them every weekend. I love that you also use your family’s recipes and customize them to your lifestyle and health. Again, thank you and please keep sharing…..this 47 year old enjoys learning new recipes and tricks!
Recipe Notes: I have used Whole Wheat Flour, Whole Wheat White Flour, and All Purpose Flour. I make according to who is coming over for breakfast! lol I commonly use Whole Wheat White Flour. For the milk you can use either regular milk or butter milk. I like using buttermilk, personal preference. Since you are at lower altitude it may only take 2/3 c milk. I use 3/4 c here in Colorado because of altitude and wheat flour tends to need a little more liquid. It calls for sugar, again depending on who’s eating I either leave it in or omit the sugar. I like to use a glass baking dish to bake my biscuits in, spraying a little cooking spray on bottom of dish. You can bake them on a cookie sheet lined with parchment paper. I’m writing the traditional recipe out to you, substitute what you prefer!
Funny: My dad thought I was crazy to make whole wheat biscuits as he is a traditional white biscuit man. So each year I enter those wheat biscuits in the Larimer County fair and lucky enough I place 1st each time. I always like to show him my blue ribbons!! lol Gotta poke the Okie Bear every now and then! lol
Aunt Gayle’s Biscuits
Course: BreadsCuisine: AmericanDifficulty: Intermediate12
servings15
minutes15
minutesIngredients
2 c. Sifted Flour
1/2 tsp. Salt
2. tbsp. Sugar
4 tsp. Baking Powder
1/2 tsp. Cream of Tartar
1 Stick of Salted Butter – cut into small cubes or grated. (I find grating the frozen butter is so easy to cut into flour mix)
2/3 to 3/4 c. milk
1 egg
Directions
- Mix together dry ingredients.
- Cut butter into flour mixture until like corn meal consistency or pea like.
- Blend egg into milk and then pour into flour/butter mixture.
- Mix gently, turn out onto floured board and knead 5 times.
- Roll to 1/2” thick and cut with biscuit cutter.
- Bake at 450 degrees for 10-15 min.
