One of my absolute most favorite things (besides chocolate) is a still warm light, fluffy biscuit topped with a pat of butter and drizzled with honey. I am seriously drooling just thinking about it!!
I had to wonder though...can you call it a country biscuit if it's whole wheat and healthy :)?!?!
I was obsessed with biscuits this past weekend, and looking at the pics again, I'm thinking this weekend may end up feeling a little deja vu :) We ate them with venison sausage gravy, with honey & butter and plain. We ate them in a car and ate them on a train...lol (Dr. Seuss raided my house yesterday...I must have heard that book read 15 times in one hour)!
Before I get all nursery rhyme on you again, here's the recipe :)
WHOLE WHEAT COUNTRY BISCUIT RECIPE
2 1/4 c. Fresh Milled White Wheat Flour
4 tsp Baking Powder
1 tsp Sea Salt
1/4 c. Organic Butter, cold
1/4 c. Palm Shortening
1/2 c. Organic Greek Yogurt
1/2 c. Organic Milk
Preheat oven to 415
In a bowl, mix all three dry ingredients well. Cut butter lengthwise into 4 quarters and then slice into small cubes (~1/2 inch squares). Add butter and shortening into dry ingredients. Using a pasty cutter or fingers, work the butter and shortening into the dry ingredients until mixture resembles course meal. In separate bowl, combine yogurt and milk. Add the yogurt mixture to the flour mixture. Mix until flour is mostly absorbed.
Turn out onto a floured cutting board. Flatten the dough out and knead by folding it over itself about 5-6 times. Pat it down to 3/4 inch thickness and using a biscuit cutter (can use an empty cup or can), cut out as many biscuits as you can. Place them on a non-greased cookie sheet. Gather the leftover dough back up and roll out to 3/4 inches. Cut out biscuits and place on cookie sheet. Repeat if necessary.
Bake about 15 min or until golden brown.