WHOLE WHEAT HONEY-BUTTERMILK BISCUITS

MAKES 16 BISCUITS

I am always searching for new ways to incorporate healthy grains into our diet. This recipe for sweet biscuits is easy and delicious, and is also great as shortcakes for berries. If you prefer a lighter whole grain flavor, use white whole wheat flour. It has about the same nutrients as traditional whole wheat flour but, since it is harvested at a different time of year, it has a milder taste that can fool almost anyone who doesn’t care for whole wheat breads.

INGREDIENTS

2-1/2 cups whole wheat flour

1/2 cup all-purpose flour

1/4 teaspoon salt

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup (1 stick or 4-ounces) cold butter

3 tablespoons honey

1 large egg

3/4 cup buttermilk, plus more for glazing

Sugar and cinnamon for topping

Preheat oven to 400&0176; F. Lightly grease a baking sheet or line it with parchment paper. Place the flours, salt baking powder and baking soda in a food processor. Pulse just to combine. Add the cold butter, cut into small cubes, and pulse until the mixture is crumbly. In a small bowl, whisk together the honey, egg and 3/4 cup buttermilk. Gradually add the mixture through the processor tube while pulsing the processor, until the dry ingredients are moistened, no longer. Place the dough on a lightly floured work surface and gently work it until it all comes together. Pat it lightly into a 9-inch square. Using a sharp knife or bench scraper, cut each side into 4 equal portions to make 16 pieces. Transfer the pieces to the prepared baking sheet. Brush the tops with buttermilk, then sprinkle with a little sugar and cinnamon. Bake until the tops are golden, about 20 minutes. Remove from the oven and place on a cooling rack. Serve warm or room temperature. Extra biscuits may be refrigerated or frozen and served either thawed or reheated. They also do very well split horizontally and toasted lightly.

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