But I've been reading the books from the Taste of Home Annual series, and came across a whole wheat biscuit recipe that looked promising. I did a little tweaking, used only all-purpose flour, and got the results you see here. I made two batches for tomorrow's monk breakfast of biscuits and gravy. The addition of an egg and a little cream of tartar seems to make a big difference. I sampled one with the new honey from our apiary, just brought in and processed by our Br. David---heaven. I'll be sure to let my Breadhead readers know when the new honey is available for sale. In the meantime, make these biscuits and be victorious!
3 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup cold butter (1 1/2 sticks), cut into small pieces
1 cup milk
In a bowl, combine flour, baking powder, cream of tartar, and salt;whisk until blended. Cut in butter with a pastry blender (the kind with blades rather than wires works best with cold butter) until the mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened. Turn onto a lightly floured surface and knead 10 times. Roll out (or just pat the dough with your hands, as I did) to 3/4 " thickness; cut with a 2-1/2-in. biscuit cutter---cut straight down, do not twist the cutter or you will seal the edges of the dough and they won't rise as well. Place on a greased baking sheet. Bake at 450° for 12 to 15 minutes or until golden brown. Yield: 1 dozen.