If you like the flavor of whole wheat but have never tried it in biscuits, the Honey Whole Wheat Biscuits from King Arthur’s Whole Grain Baking Book are very good! I made a quick batch last night to use as a base for strawberry shortcake. They worked well for that, but were also terrific with a little butter and jelly.
Fuzz ate this one for her after school snack and the rest of the biscuits were used for shortcake. Which brings me to another thing I love about biscuit recipes — they are so easy to halve or quarter. I actually made a quarter of this recipe just by weighing out 1/4 of each ingredient.
- 2 1/2 cups (315 grams) whole wheat flour
- 1/2 cup (63 grams) unbleached bread flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 stick (114 grams) unsalted butter, coled
- 1 large egg (60 grams)
- 3/4 cup (70 grams) buttermilk
- 3 tablespoons (60 grams) honey
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk together both flours, baking soda and salt.
- Using a food processor or a pastry cutter, cut the butter into the flour mixture until mixture is crumbly.
- In a separate bowl, whisk together the egg, buttermilk and honey. Add this mixture all at once to the flour mixture and blend until evenly moistened. It will still be shaggy and crumbly at this point.
- Turn the dough onto a floured work surface. Using a bench scraper or a pie lifter, fold the dough over on itself and press down. Repeat twice until it all comes together.
- Roll dough until it is somewhere between 3/4 and 1 inch thick, then cut into rounds using a 2 inch cutter.
- Arrange on baking sheet, brush tops with buttermilk and bake 15 to 20 minutes