Return to Content

Wheat Germ Biscuits

Wheat Germ Biscuits
1 vote, 4.00 avg. rating (79% score)
by

Yield: Makes 12 biscuits.

We declare these wheat germ biscuits a winner. The wheat germ not only them different, it makes them better, too.

Ingredients:

  • 1-1/2 cups unsifted all-purpose flour
  • 1/2 cup regular wheat germ
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 3/4 cup light cream

Instructions:

Combine the flour, wheat germ, baking powder and salt in a bowl. Stir well to blend. Cut in the shortening until the mixture resembles coarse meal. Add the cream and stir with a fork until all ingredients are moistened.

Turn out on to a lightly floured board and knead gently 20 times. Roll the dough to 1/2-inch thickness and cut with a floured 2-inch biscuit cutter. Bake on an ungreased baking sheet at 450 degrees F for 8 to 10 minutes.

Updated Wednesday, July 25th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111