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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