Biscuits are so wonderful aren’t they? So flakey and warm and buttery and if you are like me, smothered in more butter and lathered in honey. Jeremiah likes his with jam on it, which is good too, just not MY preferred way to top my biscuits. But I wanted to make them with whole grains this time since I have been steadily making progress towards taking my family completely off refined wheat and granulated sugar so I revised my favorite biscuit recipe and although these did flatten out a little more than I like they were still incredibly light and flakey, so much so that I found myself eating a fourth one before I realized it! I had to stop myself so I had enough to photograph. Then I found half an uneaten one on a child’s plate and that put me over the top. Full belly… I love biscuits. Did I say that already? Well, I do. (makes about 12 biscuits) Ingredients 3 cups freshly ground soft white wheat pastry flour 2 tablespoons gluten flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon honey 1/2 cup cold butter, cut into small cubes 1 cup cold buttermilk Preparation Instructions 1. Preheat the oven to 350º. 2. In a medium mixing bowl, combine the flour, baking powder, salt and honey. Cut in the butter with a pastry blender until course, sandlike crumbs form. 3. Pour in the buttermilk and gently stir with a fork, just until the flour mixture is just barely moist. 4. Turn dough out on a floured surface and knead 2-3 times just to bind the dough. 5. Flatten the dough out with your hand or with a rolling pin so it’s about an 1″ and a half thick, I usually just use my hand (one less dish to wash) but you do whatever you are comfortable with. Using a 2″ round cutter, cut out as many rounds as you can get out of the dough, usually about a dozen, and place on a baking sheet. 6. Bake until golden brown, about 12-15 minutes. 7. Serve warm with butter and honey or your favorite preserves.
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