Nora Mill Whole Wheat Biscuits

These are angel biscuits, the wonderfully forgiving kind raised by a triple team of yeast, baking powder, and baking soda. With that much lift working for you, a flat, dense biscuit is almost impossible.

Made with nutty stone-ground whole wheat flour, they’re heartier and more wholesome than the usual white-flour biscuit, with plenty of fiber and a deeper, toasty flavor.

Buttermilk does double duty, adding a pleasant tang and reacting with the baking soda for extra rise and tenderness.

The best part is the make-ahead magic: the dough keeps in the refrigerator for up to two weeks, so you can pinch off and bake just a few warm biscuits whenever the craving hits, no need to make the whole batch at once.

Kitchen Tips

• Cut the cold shortening into the flour to coarse crumbs for the flakiest texture.
• Don’t overwork the dough; mix and roll gently so the biscuits stay tender.
• Cut straight down without twisting the cutter so they rise tall and even.
• Keep the dough covered in the fridge and bake fresh biscuits as you want them, up to two weeks.

Variations

• Brush the tops with melted butter when they come out of the oven.
• Add shredded cheddar and herbs for savory whole wheat biscuits.
• Use half whole wheat and half all-purpose for a lighter, softer crumb.