Honey Wheat Biscuits
Our soft spring wheat is the perfect flour for authentic, flakey layered, but truly whole grain biscuits. We like to make them with our farmstead lard, but butter works just fine as well. This recipe features full wheat flavor without being heavy, and a bit of honey to accent the whole grain goodness!
Adapted from King Arthur Flour’s Whole Grain Baking
Makes 1 dozen
3 cups SCF wheat flour
2½ tsp baking powder
½ tsp baking soda
¾ tsp salt
½ cup cold unsalted butter or refrigerated pure lard
1 large egg
¾ cup buttermilk, plus more for brushing
3 Tbsp honey
Preheat the oven to 400˚F. Lightly grease a baking sheet or line it with parchment paper.
Whisk together 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 the fat until the mixture resembles coarse crumbs. Whisk together the egg, buttermilk and honey in a small bowl 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 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 the dough out (or roll lightly with a rolling pin) until it’s ¾-inch thick. Cut the dough into squares or rounds with a 2-inch biscuit cutter or any other sharp edged implement and transfer the biscuits to the prepared baking sheet. Stack the scraps on top of each other, fold them as you did for the original dough, and pat out and cut again.
Brush the tops of the biscuits with buttermilk, if desired. Bake until the tops are golden brown, about 20 to 22 minutes. Remove from the oven and serve warm, or cool on a rack.