There’s a reason biscuits and other quick breads were staples in the busy farm kitchen. They only a few ingredients, all of which were readily at hand in the typical farmhouse. We love this version, because it’s just a little healthier with the whole wheat pastry flour, but still tender and flaky.
We recommend doubling the batch and serving one sweet and one savory, and you might be lucky enough to have a few left over for lunch!
Not feeling inspired to risk making your own biscuits? A box of your favorite mix or the refridgerated kind will do the trick!
Whole Wheat Biscuits
There's a reason biscuits and other quick breads were staples in the busy farm kitchen. We love this version, because it's just a little healthier, but still tender and flaky. We recommend doubling the batch and serving one sweet and one savory, and you might be lucky enough to have a few left over for lunch! Not feeling inspired to risk making your own biscuits? A box of your favorite mix or the refrigerated kind will do the trick!
- 3 C whole wheat pastry flour Don't have WW pastry flour? You can use a of whole wheat and all-purpose, but the biscuits won't be quite as tender.
- 4 t baking powder
- ¾ t cream of tartar
- ½ t salt
- ½ C butter well chilled
- 1 egg
- 1 t honey
- 1 C buttermilk or kefir make your own buttermilk substitute by adding 1 T vinegar to a 1 C measure, and then add milk to equal 1 C.
- 1 T milk
- 1 T turbinado sugar
- 1/4 t cinnamon
- Butter optional
- Raspberry Blush Applesauce optional
- Cream optional
Preheat oven to 425 degrees.
Combine the first four ingredients in a medium bowl. Cut the butter into 16 pieces and add to the dry ingredients. Use a pastry blender to mix until the mixture resembles coarse cornmeal with a few pea-sized pieces of butter remaining. (Or, you can use a food processor and complete the job with a few quick pulses.)
Combine the egg, honey and buttermilk.
Add to the dry ingredients all at once. Stir with a wooden spoon just until mixture starts to come together, but some dry mixture is still visible. Don't over mix!
Turn the dough out onto a floured surface and gently knead 5-10times until dough holds together, then gently flatten and fold in thirds like a letter twice.
Pat or roll into a 1 to 1-1/4 inch rectangle. Cut with a biscuit cutter or knife into about a dozen biscuits depending on the size.
Place on a lined or greased cookie sheet, and brush the tops with the tablespoon of milk, if desired, for a shiny, browned top. Combine sugar and cinnamon and sprinkle evenly across the biscuits
Bake for 12 to 15 minutes until golden brown. Cool slightlty, then place two hot biscuits on a serving plate and remove tops, cutting with a serrated knife if needed. Place 1/2 T butter on each bottom half, the place 2-3 T applesauce on each biscuit and replace the biscuit tops. Drizzle with cream if desired.
This recipe yields about 12 biscuits, and is adapted from a post by Jami Boys on anoregoncottage.com.