W Is For Whole Wheat Teething Biscuits Recipes

WHOLE-WHEAT CHEESE BISCUITS

Steps:

• Whisk 1 cup whole-wheat flour, 2/3 cup all-purpose flour, 1 tablespoon each chopped parsley and chives, 2 teaspoons baking powder and 3/4 teaspoon kosher salt in a large bowl. Cut in 6 tablespoons diced cold butter, then half of a 5.2-ounce package garlic-and-herb cheese until pea-size pieces form. Stir in 2/3 cup half-and-half with a fork. Pat into a 4-by-8-inch rectangle; cut into 8 squares. Bake at 450 degrees F until lightly browned, 15 to 17 minutes.

W IS FOR WHOLE-WHEAT TEETHING BISCUITS

Steps:

• 1 Preheat the oven to 350 degrees. Lightly grease a large cookie sheet. Combine the milk, yolk, oil, and vanilla in a medium bowl and whisk to blend. Add the flour, oats, wheat germ, cinnamon, sugar, and dry milk and stir together to make a stiff dough. 2 On a lightly floured work surface, roll out the dough to a 1/4-inch thick rectangle, and using a cookie cutter or glass with 3-inch rim, cut into cookies. Transfer to the prepared sheet, spacing 2 inches apart. Bake for 15 minutes, or until golden and firm.
• 2 On a lightly floured work surface, roll out the dough to a 1/4-inch thick rectangle, and using a cookie cutter or glass with 3-inch rim, cut into cookies. Transfer to the prepared sheet, spacing 2 inches apart. Bake for 15 minutes, or until golden and firm.

HOMEMADE TEETHING BISCUITS RECIPE (BABY CRACKERS!)

Steps:

• Preheat the oven to 350 degrees F or 170 degrees C.
• Place the oats into a food processor and blend to form a powder.
• Add all other ingredients and blend until a dough has formed.
• Remove mixture from the food processor and roll in between 2 sheets of parchment paper to approx. ¼ inch thick.
• Remove the top layer of paper and cut into 36 evenly sized sticks.
• Place the sheet of cut teething sticks onto a baking sheet and bake for 10-12 minutes until just cooked through.
• Remove and cool on a cooling rack.

WHOLE WHEAT BISCUITS

Steps:

• In a bowl, combine flours, sugar, baking powder, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a ball forms. , Turn onto a floured surface, knead 5-6 times. Roll to 1/2-in. thickness; brush with butter. Cut with a 2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown.

FLUFFY WHOLE WHEAT BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
• Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
• Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

FLUFFY WHOLE WHEAT BISCUITS

Steps:

• In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.

FLAKY WHOLE WHEAT BISCUITS

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-10 minutes or until golden brown.