Honey Whole Grain Biscuits

Did you see MaMa's guest blog over at In Between Laundry?  If not, you can always find the recipe for Lentil and Sausage Soup here on our site.  MaMa and I thought it would be fun to share a recipe for Honey Whole Grain Biscuits today, since they go so well with the soup we shared with everyone yesterday!

Honey Whole Grain Biscuits are the perfect companion to a nice warm bowl of soup!

Ingredients for Honey Whole Grain Biscuits:

2 1/2 c Joseph's Grainery Hard Red Whole Wheat Bread Flour
1/2 c Joseph's Grainery Barley Flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick butter, unsalted & cold, but into cubes
1 egg
3/4 c buttermilk (need a buttermilk substitute?)
3 Tbs honey

Directions:  Preheat your oven to 400 degrees.  In a large bowl, whisk together the flours, baking powder & soda and salt.  Using a pastry cutter (or a fork), cut the butter into the dry ingredients until it is the size of peas.

In a separate bowl, whisk together the egg, buttermilk and honey and then add to the flour mixture.  Mix together until the dough is evenly moistened.  Using your hands, work the dough into a ball until the dough comes together.

Turn the dough onto a lightly floured surface and press it out into a square that is 3/4 of an inch thick.  Cut the dough into smaller squares and then cut those squares in half into triangles, so they look like the biscuits in the photo above.  Bake at 400 degrees for 20 minutes.

Serve these with some butter and honey along side a nice warm bowl of soup and you'll be one happy camper!  I know I was.  :)

Wheat Biscuits

There isn't anything much better than a hot biscuit just out of the oven, with a little bit of butter and jam.   Yummmm!  Here's a fool proof biscuit recipe that we love:

Wheat Biscuits

Ingredients:

1 1/3 c Joseph's Grainery Soft White Wheat, milled into stone ground flour in your blender

1 1/3 c all purpose flour

1/4 tsp baking soda

1 Tbsp baking powder

dash of sea salt

1 1/3 c buttermilk (don't have butter milk - add 1 Tbsp of lemon juice for every cup of milk, stir and let stand for 5 minutes - now you have buttermilk)

Directions:  Preheat oven to 450 degrees.  Place the dry ingredients in a large bowl, add the buttermilk and mix thoroughly.  Drop spoonfuls into a lightly greased muffin tin and bake for about 12 minutes (or until the tops are a nice golden brown).  Or you can roll the dough out and cut out the biscuits, but we prefer to not go to all the work and mess, we just use the muffin tin.  :)