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Prepare the dough:
In a large mixing bowl, combine the wheat flour, powdered sugar, baking powder, and salt (if using unsalted butter).
Add milk and form the dough:
Gradually add milk, one tablespoon at a time, mixing until the dough comes together. It should be soft but not sticky. If the dough is too dry, add a little more milk, a teaspoon at a time.
Shape and chill the dough:
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 15 minutes. This helps the dough firm up and makes it easier to roll out.
Roll out and cut biscuits:
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
Use a round cookie cutter or the rim of a glass to cut out biscuits. Place them on the prepared baking sheet.
Bake the biscuits:
Bake in the preheated oven for 15-18 minutes or until the edges are golden brown.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
Use as a base for no-bake cheesecakes or as a crunchy topping for yogurt and ice cream.
Dip in melted chocolate for a sweet treat.
Cooking Tips:
Ensure the butter is cold to achieve a light, crumbly texture.
For a smoother dough, avoid overmixing once the milk is added.
Prick the biscuits with a fork before baking to help them cook evenly and maintain their shape.
Nutritional Benefits:
Made with whole wheat flour, these biscuits contain more fiber than traditional cookies.
Lower in sugar compared to many commercial biscuits, making them a healthier snack option.
No artificial additives or preservatives, providing a more natural and wholesome treat.
Dietary Information:
Vegetarian-friendly.
Contains gluten and dairy; not suitable for those with allergies to these ingredients.
Can be made egg-free and suitable for lacto-vegetarians.
Nutritional Facts (per biscuit, approx. 1 of 20 biscuits):
Calories: 90
Protein: 1.5g
Fat: 5g
Carbohydrates: 10g
Fiber: 1g
Sodium: 50 mg
Storage:
