There’s nothing better to warm you up in Winter than a flaky, buttery biscuit. Yum! I’ve always been hesistant to try out biscuit making but the holiday season just got me in the mood. I usually look for whole wheat recipes, since I try to be healthy, especially during the overindulgent holiday season. For this particular biscuit, I used Ruth Ann Stelfox’s Fluffy Whole Wheat Biscuits recipe. Of course I substituted the whole milk for skim and added a few seasonal spices to give it a Hartley Confections spin. But this recipe is actually a great base for making other varieties of biscuits as well. You can add cheese, pretty much any herb or spice, canned pumpkin, vegetable or fruit purees, as well as sweeter ingredients like chocolate chips or candied ginger. Feel free to experiment with whatever you have lying around your kitchen.
I didn’t expect my first batch to be phenomenal, but I think they turned out pretty tasty! But be sure not to overknead your dough, as it become a bit dry. Good luck making your own special holiday biscuits and enjoy!
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon sugar
3/4 teaspoon salt
2 tablespoons chopped fresh rosemary (2 teaspoons dried)
1/4 cup butter or margarine
1 cup skim milk
1/2 cup minced onions (optional)
- In a medium bowl, combine flours, baking powder, sugar, rosemary, and salt; mix well.
- Cut in butter (or knead with hands) until mixture resembles coarse crumbs. Stir in milk, fluffing with a fork, just until moistened. If the batter is too moist, the dough will turn chewy.
- 3. Turn out dough onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet.
- 4. Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. Serve warm.