Recipes & Food

c. Whole Wheat and Honey Biscuits by Winnipeg Chef Kelly Cattani

c. Whole Wheat and Honey Biscuits by Winnipeg Chef Kelly Cattani
Recipe Date:
February 6, 2014
Serving Size:
12
Cook Time:
00:02:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 4 tsps baking powder
  • 1 tbsp sugar
  • 1/2 cup butter, lard or shortening
  • 3 tbsps melted honey
Directions

Set your oven to 350*F. Combine the flour, salt, baking powder, and sugar. Rub the fat into the flour mixture with your hands until it resembles coarse meal. Make a well in the center then add the milk. Use a fork (or your hands) to incorporate flour into the milk then gently toss the mixture until the flour is all incorporated into the dough. Pat (not kneading too much) the dough into one piece. If you must knead it a few times to bring it all together then giv’er but be gentle. Roll the dough out to a 1″ thickness and cut 2.5″ rounds. Place them spaced at least 1 inch apart of parchment lined pans. Brush the tops with melted honey. Bake until golden brown (apx. 15-20 minutes depending on the size).

Eat with somme borscht!

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