(I'm going to interrupt this regularly scheduled broadcast for a moment...here's an update for you...Houston is great, the Market is unbelievable and I had no idea how swollen my feet could be!) I'll have lots to post when I get home - here's just a TINY snapshot of all the doings!) Now, back to our biscuits.... In an effort to eat a bit more healthy...I try to do this quarterly for a day or two...I made these whole wheat biscuits...sound dry and tasteless, don't they? Well, they're not that bad...more flavorful than I would have thought and of course, with a little butter and jam they were the cat's meow! Buttermilk (and not over kneading) is the secret to keeping these biscuits soft and light...the mister thought they were great - he offered up this compliment, "They don't taste like cardboard or hockey pucks." I can always count on him to get right to the point.
Regular flour is combined with whole wheat flour so the mister was right, they don't taste like cardboard. These biscuits are every bit as simple and easy to make as any other biscuit recipe - so give them a try. We had these with soup for dinner and the next morning they worked great for breakfast...
Small Mason lids (not wide mouth) work great as egg rings...one egg fits perfectly inside the ring and perfectly on top of a biscuit. I cook the eggs in a little butter over medium heat, covered with a lid, until the top is barely set, then I flip them so the other side can cook just a bit, about 6 to 7 minutes total cooking time. This way the yolks are set so when the mister bites into the biscuit the yolks don't come squirting out the sides. To remove the eggs from the rings just push lightly with the back of a spoon, they pop right out. The mister likes cheese on his biscuits...so that's what he got, along with more butter...just want to keep him happy and no, I'm not trying to clog his arteries, whatever would give you that idea?!?
Whole Wheat Biscuits ~ Adapted Slightly From Danny Boome, Rescue Chef
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3 teaspoons sugar
1/2 teaspoon salt
1 stick butter, cold, cut into pieces
1 cup buttermilk, cold
Preheat oven to 450 degrees. In
a large bowl whisk flours, baking powder, baking soda, sugar, and salt.
Cut in butter until mixture resembles coarse meal. Add buttermilk to
dry ingredients, stirring until dry ingredients are moistened. Turn
dough out onto a lightly floured surface and knead lightly 4 to 5
times. Roll or pat dough out to about 1-inch thickness. Cut with a
biscuit cutter and place on an ungreased baking sheet. Bake for about
12 to 14 minutes or until brown.
"Faith is taking the first step even when you don't see the whole staircase." ~ Martin Luther King, Jr.
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One year ago today: Chocolate-Pumpkin Marble Cake
