Monday, March 4, 2013
This is another variation of the Whole Wheat Biscuit recipe. But of course, you can use any biscuit recipe that you like.
3 cups whole wheat flour (or a combination of wheat and white flours)
4 tsp baking powder
1 tsp salt
1/2 cup cold butter, cut into 8 pieces
1 tsp honey or sugar
1 1/2 cup buttermilk, plain yogurt, or kefir
Mix flour, baking powder, and salt in mixing bowl or food processor. Add butter and mix or pulse until butter is pea size or smaller.
If using food processor, dump flour mixture into a bowl. Add honey and buttermilk and mix briefly with a spoon. Do not over mix.
Turn onto a floured counter and pat flat into a 8 x 15 rectangle. If the dough is too sticky, sprinkle with flour and fold like a letter, then pat flat again. Spread with soft butter and sprinkle with cinnamon and brown sugar.
Roll up dough. Biscuit dough isn't as easy to work with as bread dough, but if it tears, just smash it back together. A bread blade helps lift and roll it.
Cut into 12 pieces.
Place on a greased cookie sheet. If you wish, brush tops with milk. Bake at 450 degrees for 12 minutes. Spread with glaze if desired. Serve immediately.