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Tag Archives: biscuit

  • White Whole Wheat Biscuits

    March 20, 2013

    36 Comments

    Bisk

    White Whole Wheat Biscuits.

    bisk1So let’s get right to the question, “what is white whole wheat”? It’s real whole wheat, just from a variety of wheat that has none of the red color and somewhat less of the overtly strong and tannic flavors of traditional whole wheat (think albino whole wheat). White whole wheat flour has all the nutritional benefits of whole wheat, but has a softer flavor with just a pleasant hint of “nuttiness”. What it also means is that you can bake whole wheat biscuits, scones and pastries for your kids (and other picky eaters) and they will eat and enjoy these treats as if they were made from refined flour. A neat trick. Good for you, too.

    bisk2bisk3And if you get your hands on some white whole wheat flour (we use King Arthur, but there are other brands), we suggest you make some biscuits. Why biscuits? Firstly, who doesn’t like a biscuit? Secondly, you can get a good idea how white whole wheat flour provides a hint of “whole wheat” flavor and color, while having a texture like refined flour. And finally, biscuits are easy once you get the hang of it.

    bisk5bisk7Making these biscuits follows a mostly traditional method. You combine dry ingredients with cold butter. Then add in wet ingredients and lightly mix to create a dough that just holds together. The less you handle the dough, the less gluten forms, the more tender the biscuit. The only trick in this recipe is that if you use honey as your sweetener (and you should, but you can use sugar), is that you need to heat it slightly so it will mix easily with the eggs and cold water without clumping. Otherwise, just cut the biscuits from the dough, bake, eat and repeat. And smile.

    bisk8bisk9Before we get to the recipe, a note about one of the ingredients you may not see in most recipes, the dry nonfat milk powder. Dry milk powder is basically the calcium and protein from the milk without the water or fat. Protein makes baked goods firmer and calcium helps with browning- without adding extra water that may alter the chemical balance of the recipe. In this case, the milk powder helps get you a nice brown biscuit that holds its shape. There are other ways to add protein and calcium, but they can require some serious reformulation (and remember, baking is chemistry), we just use the dry milk powder when we are told. It works. So if you see it in a recipe, there is nothing to worry about, just get some and use it, there are even organic versions. One more tool for your baking “arsenal”.

    bisk10 Continue reading →

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    Posted By: putneyfarm Category: All Recipes, Breakfast Tags: baking, best whole wheat biscuits, biscuit, biscuit recipe, Cocktails, cooking, cuisine, food, king arthur flour, photography, photos, recipes, vegetarian, white whole wheat biscuits, white whole wheat flour
  • Perfect Biscuits

    March 19, 2012

    3 Comments

    Biscuit with butter and blackberry jam.

    It seems in the food blogosphere there are a few “baseline” recipes that every writer must have. The number one of these recipes is for a “perfect” whole roasted chicken. That is a rabbit hole for another post. Probably the number two “baseline” recipe is for a good, tender biscuit that is easy to make. Well, after some work, we are ready to submit our “perfect” biscuit recipe.

    Perfect? Sure. These biscuits are easy to make, taste great, have a light, tender texture and even have a little science behind them. We did test a number of recipes, but in the end we went with a recipe adapted from King Arthur Flour.

    If you are not familiar with King Arthur Flour, you should be. Based in Vermont, King Arthur Flour provides some of the best baking products in the country. While Chris Kimball and the Cooks Illustrated crew all talk bout their “Vermont-ness” (all while acting like they run a foodie hedge fund) the folks at King Arthur actually walk the walk and deliver simple, reliable recipes and techniques that make you a better baker. Continue reading →

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    Posted By: putneyfarm Category: All Recipes, Breakfast, Dinner Tags: biscuit, biscuit recipe, pastry flour, tender biscuit

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