We took my mom out to Lucilles’s BBQ for her birthday a couple weeks ago and I was reminded that biscuits should be on my baking list more often. So I made these honey whole wheat biscuits the following week. They’re just like these honey buttermilk biscuits except these are made with whole wheat pastry flour if you’re trying to go whole grain like we are (most of the time). Of course I snuck out some honey apple butter from Lucilles’s that day for my biscuits. But don’t worry you can make your own copycat honey apple butter using this recipe. 🙂
I had plans, usually lots of it for my weekend, which always includes baking 2 – 3 different things. But that rarely happens nowadays because spring comes with wonderful distractions like the urge to do spring cleaning and purge the house from head to toes, or making new curtains… which took me all Saturday night for ONE panel… given my nonexistent sewing skill. But I’m sure proud of my crooked sewing lines!
We also ran into a great little farmer’s market on Saturday morning at the Mt Sac parking lot after breakfast on our way to IKEA (for curtain things). There was a yogurt guy selling the best tasting yogurt I’ve ever tasted in my life!!! After eating that yogurt I’m hesitant to go back eating grocery store yogurts… ugh… And all the wonderful fresh fruits and vegetables, super sweet strawberries that would be perfect of a strawberry pie! I never plan these trips but they made for a great weekend outing, another reason to look forward to the weekend 😉
For now, I’ll settle for some homemade biscuits and jam.
Honey Whole Wheat Biscuits
- 2 cup whole wheat pastry flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 3 oz unsalted butter (6 tablespoons – cold & cubed)
- 3/4 cup buttermilk – cold
- 1/4 cup honey
- Extra buttermilk for brushing
- Turbinado sugar for sprinkling
- Preheat the oven to 425°F.
- Add flour, salt, baking soda and baking powder into a large mixing bowl, whisk to combine.
- Cube the cold butter and add to the flour mixture, toss to coat all the butter pieces with flour and rub the butter into the flour until coarse crumbs form using the tips of your fingers, working quickly so the butter doesn’t melt.
- Make a well in the middle of the flour mixture and pour in the buttermilk and honey. Fold the flour into the milk using a spatula until a dough form. The dough should be wet and sticky, this will yield moist biscuits.
- Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 4 times. Shape into a rectangle.
- Roll or pat the dough out to 3/4” – 1” thick rectangle.
- Cut the dough into 8 pieces with a floured serrated knife.
- Place biscuits on a baking sheet (lined or unlined if it’s very non-stick) so that they are about 1/2" apart.
- Brush the top of biscuits with extra buttermilk, sprinkle liberally with turbinado sugar.
- Bake for 18 - 20 minutes until golden brown.
- Transfer biscuits to a large bowl and wrap in a towel until ready to serve.