baking · breakfast · cooking

Whole Wheat Biscuits and Chickpea Gravy

I tried a new recipe on Sunday morning, Whole Wheat Biscuits, from Bob’s Red Mill Baking Book, page 161-

And topped them with a favorite chickpea gravy of mine. An easy breakfast, it is vegetarian and can be made vegan friendly as well.

Whole Wheat Biscuits


  • 1 cup organic whole wheat flour (used WW pastry flour)
  • 1 cup unbleached organic all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp fine sea salt
  • 4 Tbsp unsalted butter or vegan friendly margarine (for vegan), cold and diced
  • ¾ cup milk (used unsweetened/plain almond)


Preheat the oven to 425° and line a large baking sheet with parchment paper.

Mix the flours, baking powder and salt in a large bowl. Add the butter and work in with your fingers until small crumble size. Stir in the milk till the dough comes together. Lightly flour a work surface, add the dough and knead 5 to 6 times. Roll out to about ½” thick, Cut into squares or get fancy and make circles. Bake for 12 minutes or until golden on top.

Top with desired gravy – might I suggest my Chickpea Gravy?

Serves 4 to 6.


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