graham biscuit recipe
- The Best graham biscuit recipe
- Classic Graham Cracker Biscuits with Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Graham Cracker Biscuits with Tomato Sauce Works
- ❓ Frequently Asked Questions About Graham Cracker Biscuits with Tomato Sauce
The Best graham biscuit recipe
Plus, they’re not just a nostalgic favorite—they’re actually pretty healthy for what they are. The whole-grain flour gives them a little extra fiber, and the natural sweetness from the brown sugar and raisins (if you use them) means no refined sugar crash. They’re great for breakfast with yogurt or peanut butter, a simple afternoon pick-me-up, or even as a base for sandwiches with cream cheese and smoked salmon. And honestly? They’re foolproof. No fancy techniques, just good, simple ingredients that come together beautifully. My kids swear by them, and I’ve never had a batch that didn’t turn out just right. It’s the kind of recipe that feels like a little love in every bite.
Classic Graham Cracker Biscuits with Tomato Sauce
A simple, buttery graham biscuit recipe that pairs perfectly with a tangy tomato sauce for a cozy homemade treat. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups graham cracker crumbs
- 1 cup whole wheat flour
- 1 tsp salt
- ½ cup unsalted butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1 cup tomato sauce
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine graham crumbs, flour, and salt. Stir in melted butter until evenly mixed. -
2
Add egg and vanilla extract, mixing until a dough forms. Divide dough into 8 equal pieces and roll each into a thin circle. -
3
Place biscuits on a baking sheet, spacing them about 2 inches apart. Bake for 12–15 minutes until golden brown. -
4
While biscuits bake, heat olive oil in a pan over medium heat. Sauté onion and garlic until soft, then stir in tomato sauce, oregano, salt, and pepper. Simmer for 5 minutes. -
5
Once biscuits are done, serve warm with the tomato sauce on top or alongside. -
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🔧Equipment
- Mixing bowls
- Measuring cups
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, sprinkle a pinch of cinnamon over the dough before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
Watch Video Of How Classic Graham Cracker Biscuits with Tomato Sauce Works
❓ Frequently Asked Questions About Graham Cracker Biscuits with Tomato Sauce
How do I store graham biscuits?
Store leftover graham biscuits in an airtight container at room temperature for up to three days or freeze them for longer storage. To reheat, warm them in a dry oven at 350°F (175°C) for about 5–7 minutes until crisp.
Can I make this recipe without oatmeal?
Yes, you can substitute oatmeal with a mix of rolled oats and whole wheat flour (1:1 ratio) to maintain texture. For a lighter version, use quick oats instead, but the biscuits may be slightly denser.
What’s the best way to use graham biscuits in baking?
Graham biscuits are perfect for pie crusts, cookie bases, or as a crumb topping for casseroles. Their crunchy texture pairs well with sweet fillings like fruit preserves or chocolate, but they also work in savory dishes like quiches or as a topping for roasted vegetables.
Why do my graham biscuits turn out tough?
Tough biscuits usually happen when overmixing the dough or baking at too high a temperature. To fix, handle the dough lightly—only mix until just combined—and bake at 375°F (190°C) for 12–15 minutes until edges are golden. Resting the dough for 30 minutes before baking also helps.
Can I use this recipe for a gluten-free version?
For a gluten-free version, replace all-purpose flour with a blend of gluten-free flour (like a 1:1 baking mix) and a binder like xanthan gum (½ teaspoon). Adjust liquid slightly if needed, as gluten-free flours absorb moisture differently.
