Honey-Whole Wheat Biscuits

Created 30 Oct 2012 16:25, Updated 30 Oct 2012 16:26

Honey-Whole Wheat Biscuits

From: King Arthur Flour Whole Grain Baking

Yield: 1 dozen 2-inch biscuits
Baking Temperature: 400 F
Baking Time: 20-22 minutes

2 1/2 c whole wheat flour, traditional or white whole wheat
1/2 c unbleached flour
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 c cold unsalted butter
1 large egg
3/4 c buttermilk, plus more for brushing
3 T honey

Preheat the oven to 400 degrees F. Lightly grease a baking sheet or line it with parchment paper.

Whisk otgether the flours, baking powder, baking soda, and salt in a large mixing bowl. With a fork, two knives, a pastry cutter, or a food processor, cut in th ebutter until the mixture resembles coarse crumbs. Whisk together the egg, buttermilk, and honey in a small owl or large measuring cup. Add, all at once, to the flour mixture, and blend lightly and quickly with a fork until the mixture is evenly moistened.

Turn the dough out onto a floured work surface, and using a bench knife or dough scraper, fold the dough over on itself three or four times until it comes together.

Pat or roll out very with a rolling pin unitl it's 3/4 inch thick. Cut th edough into squares or rounds with a 2-inch biscuit cutter, and transfer the biscuits to the prepared baking sheet. Stack the scraps on top of each other, foldm them as you did for the original dough, and pat out and cut again.

Brush the tops of the biscuits with buttermilk, if desired, then bake until the tops are golden brown, 20-22 minutes. Remove from the oven and serve warm, or cool on a rack.

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