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Categories:
flour whole wheat flour tablespoons wheat germ baking powder baking soda salt unsalted butter buttermilk buttermilk honey honey egg
Viewed: 55 - Published at: 3 years agoIngredients
- 1 cup less 1 tablespoon all-purpose flour
- 6 tablespoons whole wheat flour
- 1 12 tablespoons wheat germ
- 2 teaspoons baking powder
- 12 teaspoon baking soda
- 12 teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into small pieces
- 12 cup buttermilk, plus more
- buttermilk, as needed
- 1 tablespoon honey
- 2 teaspoons honey
- 1 large egg, lightly beaten
Method
- Heat oven to 425 degrees.
- Butter baking sheet.
- Mix flours, wheat germ, baking powder, baking soda, and salt in large mixing bowl or food processor.
- Add butter and cut in with pastry blender or process until butter bits are size of small peas.
- Mix 1/2 cup buttermilk and the honey, add to flour mixture, and stir or process until blended.
- (Do not overwork dough or biscuits will be tough.)
- Mix in more buttermilk, 1 T. at a time, until dough comes together and is just slightly sticky.
- Flour sheet of waxed paper, place dough on paper, and flour top.
- Gently pat dough into 3/4-inch circle (about 6 inches in diameter).
- Flour sharp knife and cut dough into 6 even wedges.
- Arrange wedges at least 1/2-inch apart on prepared baking sheet.
- Brush tops lightly with beaten egg.
- Bake biscuits until golden brown, about 15 minutes.
- Split biscuits horizontally while still hot.
- Serve with Tomato Cheddar Rarebit.
