These biscuits are tender, lightly sweet, and perfect for sopping up gravy, topping with butter and honey, or splitting open for a breakfast sandwich. Whole wheat flour adds a subtle nuttiness that makes them more interesting than plain white biscuits.
Ingredients
- 1 cup unbleached all purpose flour
- 1 cup whole wheat flour (freshly milled soft white wheat berries work great)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp Redmond Real Salt
- 6 tbsp cold unsalted butter, cubed
- 2 tbsp Duck River honey
- ¾ cup cold buttermilk
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Whisk together both flours, baking powder, baking soda, and salt in a large bowl.
- Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized pieces remaining.
- Stir the honey into the cold buttermilk, then pour into the dry ingredients. Stir until just combined. Do not overwork the dough.
- Turn the dough onto a floured surface. Pat to ¾-inch thickness, fold in half, and pat again. Repeat twice more.
- Cut with a 2½-inch biscuit cutter (press straight down, do not twist). Place on the prepared sheet with sides touching.
- Bake for 12 to 14 minutes until tall and golden on top.
Notes
- Cold butter is essential. If the butter warms up, the biscuits will not rise properly. Work quickly.
- The fold-and-pat technique creates flaky layers.
- Brush the tops with melted butter and a drizzle of honey as soon as they come out of the oven.
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