Before the flurry of holiday activity begins (or if you are just more organized than I am and have everything all sewn up), take a breather and relax. I made these whole wheat biscuits yesterday morning and they were perfect with coffee and a slather of butter and a dollop of cherry jam. However, they’d be equally wonderful served alongside soup or topped with sausage gravy and a poached egg.
Made with whole wheat flour and wheat germ, they are wholesome and nutty, light even. The rise on these however is not high, but these are not leaden lumps of dough by any means. I found the recipe on The Oyster Evangelist and Joy calls for them to be made in a cast iron skillet. Most of the biscuits managed to fit into the pan, but the leftovers I just baked on a cookie sheet and I couldn’t tell the difference between the two.
whole wheat biscuits
(recipe adapted from The Oyster Evangelist)
1 1/2 c whole wheat pastry flour
1/2 c wheat germ
2 t baking powder
1/2 t baking soda
1/2 t kosher salt
6 T unsalted butter, cold
1/2 c yogurt
1/2 c milk
Preheat oven to 450F with a cast iron skillet inside the oven.
In a large bowl, combine the flour, wheat germ, baking powder, baking soda, and salt together. Add in small cubes of cold butter and use your fingers to work through the mixture until you have pea-sized lumps of dough. In a measuring cup, whisk together the yogurt and milk and add it to the flour mixture, using a wooden spoon to stir it all up into a sticky mass of dough.
Transfer the dough to a floured surface, dusting additional flour over top and flatten with your hands until it’s about an inch thick. Use biscuit cutters to cut out rounds, shaping out any leftover dough into discs and placing them on the hot cast iron skillet (or use a regular old cookie sheet). Bake for 15-20 minutes until the edges are dark.