Rosemary Whole Wheat Biscuits

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)


  1. In a medium bowl, combine flours, baking powder, sugar, rosemary, and salt; mix well.
  2. 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. 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. 4. Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. Serve warm.

Buttermilk Biscuits on Foodista


Post Thanksgiving Hangover

I’m sure I’m not the only one who’s literally stuffed from all of the Thanksgiving goodness they ingested last week. And the leftovers seem to be endless. I bet you’ve been putting off eating them just as long as I have!

But despite the fact that I’ve overindulged myself with eating Thanksgiving foods, it won’t prevent me from reminiscing on how delicious the Levine Thanksgiving Spread was.

From Jack’s special Turkey to my Cranberry-Apple Relish to Regina’s stuffing for 20, it turned into a wonderful feast for five.

The Levine Thanksgiving Spread Included:

  • Turkey with Homemade Gravy
  • Green Beans with Garlic and Cashews
  • Spiced Sweet Potatoes with Marshmallows and Spiced Pecans
  • Mixed Greens with Tomato and Avocado
  • Canned Cranberry Sauce
  • Cranberry-Apple Relish
  • Stuffing with Onions and Mushrooms
  • Smoked Gouda Macaroni and Cheese with Spinach
  • Rosemary Whole Wheat Biscuits
  • Jack’s Homemade Apple and Pumpkin Pies
  • Rainbow Cookies
  • Rugalach (store bought)

Now that we have all of these leftovers, we have to make the most of them. And, as some of you already know, my favorite thing to do is create a delicious dish by using whatever I have around whether it be a hearty grilled steak or measly condiments. And speaking of giving thanks, Saveur and the Food Network (among others) were thoughtful enough to send out a few recipes perfect for Thanksgiving leftovers. A few recipes I plan to try out are:

Chow’s Curried Turkey Salad

Saveur’s Turkey Soup

Martha Stewart’s Sweet Potato Biscuits

Food Network’s Turkey Waldorf Salad

Giada De Laurentiis’s Turkey Bolognese

I hope these recipes keep you busy until I post some of the recipes from the Levine Family Spread. So check back for some yummy Thanksgiving fare!