I don’t often make biscuits. They’re something that are really best right out of the oven, and it’s rare that I want to eat a dozen biscuits in one sitting. Actually, that’s not true – I often want to eat a dozen biscuits in one sitting, but it’s rare that I would allow myself to do so. Instead, I like to save them for brunch or dinner parties or other large gatherings. And the good thing is, once you’ve made them, they’re something you can easily whip up in 20 minutes.
Ever since reading Good To the Grain, By Kim Boyce, I’ve been inspired to bake more with whole-grain flours, and I’ve been enjoying the hearty flavor they bring to baked goods. So the last time I was baking biscuits I thought – why not try them with some whole wheat flour and see what happens?
Well, I may have created a new go-to biscuit recipe. Since I still haven’t managed to pick up white whole wheat flour, I went with the recommendation from The Bread Bible, and used part all-purpose and part whole wheat flour. I decided that I wanted bring out the nutty flavor of the whole wheat flour, so I added some honey to the dough. Finally, I used buttermilk as the liquid, which brought a nice tangy note to biscuits. They were crisp and buttery, and I found the light sweetness from the honey, the tang from the buttermilk, and the hearty note from the whole wheat flour completely addictive.
But did I eat all these biscuits in one sitting? I’ll never tell.
Whole Wheat Honey Buttermilk Biscuits
Adapted from The Joy of Cooking
Makes 16 2 1/4 inch biscuits
1 cup all-purpose flour
3/4 cups whole wheat flour
3 tsp baking powder
1 tsp kosher salt
6 tbs butter, cold and cut into cubes
1 tbs honey
3/4 cup buttermilk
Preheat oven to 400 °F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together all-purpose four, whole wheat flour, baking powder and salt. With your fingers or a pastry cutter, cut the butter into the flour mixture, until the pieces of fat resemble small peas. Make a well in the center of the flour mixture and add the honey and buttermilk. Mix with a spatula or wooden spoon until the dough leaves the sides of the dough (if necessary, add a little more flour).
Turn the dough onto a lightly floured work surface and roll until 1/4 inch thick. Cut out rounds with a biscuit cutter. Transfer to the prepared baking sheet and bake for 12-15 minutes, until lightly browned. Serve warm, fresh from the oven.