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Monday
Sep192011

Mike's whole wheat biscuits... light. healthy. delicious.

 

I love our Saturday morning family tradition.  My husband, Mike, cooks breakfast.  The kids adore it because he pulls out all the stops and makes hearty breakfast fare such as pancakes, waffles, poached eggs and maple glazed bacon.  Mike loves a big production.  His battery of pancake molds for every season, his special cast iron griddle, his favorite green apron, his Belgium waffle maker, to name just a few of his toys, make cooking breakfast with the kids a big adventure for them all.  I just sit back and sip my coffee and watch them go.  Ahhh, how I cherish Saturday mornings. 

I generally stay on the side lines, but, my occasional comment is usually something to the effect of, "couldn't you make it a just little bit healthier?" Last weekend he did just that.  He found an awesome recipe for whole wheat biscuits which were better tasting than traditional biscuits, in my opinion.  These light biscuits didn't leave one feeling as though they just consumed a hockey puck, which is my usual post biscuit sensation.  

I highly recommend you drizzle them with a touch of local honey as we did...

 

 

Whole Wheat Biscuits 

(adapted from Danny Boome's recipe via Mike McDonnell)

1 cup whole wheat flour

1 cup all purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

2 teaspoons sugar

1/2 teaspoon salt

1 stick cold unsalted butter, cut into pieces

1 cup buttermilk

Preheat oven to 425 degrees.  In a large bowl, mix together flours, baking powder, baking soda, sugar, and salt.  Cut in butter until mixture resembles coarse meal.  Add buttermilk to dry ingredients, stirring until dry ingredients are moistened.  Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times. (Kids love this step.)  Roll out dough to about 1- inch thickness.  Cut with a biscuit cutter and place on an ungreased baking sheet.  ( I like to use a Silpat so the bottoms of the biscuits don't burn or get too dark.)  Bake for 12 to 14 minutes or until golden brown.  

Click here for printable recipe.

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Reader Comments (19)

As the daughter of a woman of the south, I am very familiar with the magic of biscuits. One of my fondest memories is sitting in my grandmother's kitchen in Greensboro, NC with a bowl of dry ingredients in my lap as I cut in the solid shortening (probably Crisco) with two knives until the mixture reached the consistancy that pleased her. Once the delectable little rounds were rolled out, cut and popped in the oven, my sisters and I were allowed to take the rolled out busicett "leavings", smear them with butter and brown sugar and then roll them into a tube. They were then cut into pinwheels and baked to a lovely gooey golden brown. The little lovelies were gobbled up on the spot.
Any biscuits that might be leftover after the meal were put away to be split, buttered and broiled just until the edges were brown and crisp and the center was a little puddle of bubbling butter for breakfast the next morning.

09.20.2011 | Unregistered CommenterMargaret

MY DARLING DIL,ITS "YOUR MIL HERE! I LOVE THAT YOUR HUSBAND IS MAKING HEALTHY BISCUITS...BUT TO BE HONEST, MARGARETS DISCRIPTION OF "PUDDLES OF BUTTER" MAKE MY MOUTH WATER AND MY WAIST ROUNDER.

I GUESS ITS A SOUTHERN THING....HOWEVER, THANK YOU FOR KEEPING MY GRAND CHILDREN HEALTHY AND WISE AND FOR LOVING MY SON AS YOU DO. XX

09.20.2011 | Unregistered CommenterGRAN

How sweet that he makes you breakfast on the weekends, I need to get my husband to read this ;-)

It looks like you are going to make a lot of husbands mad with this post.

09.20.2011 | Unregistered CommenterDad

Really, who does not love a Dad breakfast? It differentiates us as parents, those breakfasts and I'm happy to give them the limelight for the help! I remember my Dad making omelets when I was a child. They were meticulous and filled with exotic things like tomatoes. I thought it was completely disgusting and then looked back with longing regret when in college when loving anything in an omelet. And let's give Mike credit where credit is due; a Dad who bakes? He's elevated it to another level. Hope he's not taking too much ribbing from his cereal-preparing male peers.

Love that your MIL writes all in caps too. Proud Mama!

09.20.2011 | Unregistered CommenterBoulder Locavore

oh wow, they look perfect! they look just like my favorite biscuits from a restaurant that closed a couple years ago :( and i just got some honey-apple butter, too! i'll definitely be making these soon.

09.21.2011 | Unregistered CommenterJennifer

I must encourage my husband to adapt this tradition and cook breakfast for the weekend! The biscuits look really tasty with drizzled honey!

my father is a beekeeper, so anything drizzled with honey is okay by me! Your pictures are beautiful. What type of camera do you use? I want to imporve my food blog and my old point and shoot just isn't holding up. Thanks!

09.21.2011 | Unregistered CommenterHillary

Lisa, these biscuits look awesome...especially when drizzle with honey...great picture!
Hope you are having a fantastic week, and thank for sharing such a nice recipe :-)

09.21.2011 | Unregistered CommenterJuliana

We've had so many wholw wheat baked goods that have been a disappointment, but have to admit these biscuits look amazing - especially with that drizzle of honey! and if they are as light as you say then they are definitely on the list to try. Besides, your husband wouldn't steer us wrong, right?

YUM. Love the photo of all the honeys. :)

09.22.2011 | Unregistered CommenterSommer@ASP

Wow - sounds like a blast and awesome tradition - so much fun! These look fabulous!

09.22.2011 | Unregistered CommenterDelishhh

humm those biscuits look delicious !
I pick one !
XoXo

09.25.2011 | Unregistered Commenterclém'

I loved the comment from your MIL/gran! How darling.

These remind me of scones but as I understand are different to those - biscuits in Australia are cookies in the US. They look very fluffy and delicious :)

09.25.2011 | Unregistered CommenterEmma

Mmmm saturday mornings, warm biscuits fresh from the oven and a drizzle of honey. It doesn't get any better than that.

09.27.2011 | Unregistered CommenterRChristopher

These biscuits look awesome, the texture looks perfect. How cool that your hubs makes such a great weekend breakfast :)

09.27.2011 | Unregistered CommenterMarla

Margaret - What a delicious memory! Thanks for sharing this!!

How much butter is "one stick"

02.15.2012 | Unregistered CommenterAudrey

Hi Audrey !
One stick is 4 ounces or 8 tablespoons.

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