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biscuit

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Whole Wheat Biscuits with Jam

March 3, 2014

Whole Wheat Biscuits | Espresso and Cream
In our house, weekends are for taking a little extra time to make breakfast. I love waking up early (yes, we wake up early even on the weekend) and starting a pot of coffee on the stove top, getting out ingredients for homemade biscuits and spending an extra few minutes in the kitchen preparing breakfast.

Growing up, my mom made biscuits served with beef stew and it was always one of my favorite meals. Today, I usually make biscuits for breakfast on the weekends, paired with scrambled eggs and, if Joe is lucky, I’ll make some bacon, too.

When Joe and I were first married, I made homemade biscuits for him one morning for breakfast. About half way through the first biscuit, he looked at me and said, “These biscuits are SO good. Where did you buy them?” When I told him I made them from scratch a look of disbelief came over his face. We still laugh about it today. My husband, who knew he was married to a food editor, in shock that I could make biscuits that delicious. Clearly, I had some work to do.

Whole Wheat Biscuits 3 | Espresso and Cream
Sometimes, when I’m feeling a little guilty and want to make a breakfast that feels slightly more virtuous I’ll make these biscuits 100% whole wheat. They’re heartier and more dense than a traditional biscuit, but I love the rich, nutty flavor of the whole wheat flour. If you’re looking for a biscuit that’s more traditional, lighter and fluffier, I would suggest using 1/2 whole wheat flour and 1/2 all-purpose flour.

Whole Wheat Biscuits 2 | Espresso and Cream

Whole Wheat Biscuits with Jam
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1½ cups whole wheat flour (if you like a lighter biscuit, swap half the whole wheat flour for all-purpose flour)
  • 2 teaspoons baking powder
  • ½ tablespoon brown sugar
  • ½ teaspoon salt
  • 6 tablespoons butter
  • ½ cup plus 1 tablespoon milk (use 2% or whole milk)
Instructions
  1. Heat oven to 450°F.
  2. In medium mixing bowl, combine whole wheat flour, baking powder, sugar and salt until well combined.
  3. Cut butter into small pieces. Use a fork or pastry blender to blend butter into flour until mixture resembles a coarse meal with some larger pieces of butter remaining.
  4. Add milk to flour mixture and stir until just combined. Use your hands to bring dough together gently, lightly kneading dough just 2 to 3 times. Turn dough out onto floured surface and pat into a rectangle about ½ inch thick. Fold dough in half crosswise to make a double thickness of dough.
  5. Use a 2½ to 3 inch biscuit cutter to cut two biscuits from dough. Re-shape dough and cut two more biscuits for a total of four biscuits.
  6. Bake 13 to 15 minutes or until biscuits are flaky and golden brown. Serve with jam or butter.

 

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Blueberry Oat Biscuit Cobbler

April 10, 2013

Blueberry_Oat_Biscuit_Cobbler_2

One of the best parts about having a house with plenty of space is that we finally have the room to comfortably entertain friends on a regular basis. Now, when I say “entertain” I don’t mean elaborate dinner parties. It’s more of a casual rotation of everyday meals that Joe and I would normally eat throughout the week. We usually dress things up by eating in the dining room, opening up a bottle of wine and serving a dessert, all things that we don’t usually do when it’s just the two of us on a weeknight.

If you are one of our friends who has shared a meal in our new home with us, the chances are you have been served this Blueberry Oat Biscuit Cobbler. I think I’ve served it almost a dozen times since we’ve moved into our house, mainly because it’s easy, tasty and semi-healthy. Something about serving a fruit-based dessert seems more appropriate on the weeknight that, say, a chocolate cake.

I’ve found over the numerous times that I’ve made this cobbler that it’s incredibly adaptable based on what you have on hand. Sometimes I cut back the sugar a bit depending on the sweetness of the berries I have on hand. Other times I’ll sub in a little almond meal or use 100% whole wheat flour in the cobbler if I’m feeling extra healthy. And I’ve played around with mixed berries, blackberries, blueberries and raspberries. All yield delicious results and can be used in frozen form for added ease and affordability. Can you tell I love this dessert?

When I’m making this for friends, I usually time it out so that this is coming out of the oven at the same time friends are scheduled to arrive. That way the cobbler has time to cool and set while we enjoy our meal and it’s still a little warm when its served, always with a scoop of vanilla ice cream and a strong cup of decaf coffee.

Blueberry_Oat_Biscuit_Cobbler_1

I can hardly take credit for the recipe, although I wish I could. Instead of posting it here, I would encourage you to hop on over to the blog Sprouted Kitchen to get the recipe. The recipe can be found HERE!

Happy Wednesday, friends!

Madison

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