Before church every Sunday morning, my husband and I enjoy these tender buttery biscuits with tea to remind us of home.
Sunday Morning Biscuits
-1 1/2 cups whole wheat flour
-1/2 cup white wheat flour
-2 Tbls ground flaxseed (optional, or substitute almond powder)
-3/4 tsp salt
-4 tsp baking powder (make sure it is aluminum free or your biscuits will taste metallic!)
-2 1/2 Tbls sugar (I like organic sugar)
-3 Tbls butter (cold)
-1 cup milk plus 1 Tbls vinegar (to make buttermilk, I like using apple cider vinegar)
Preheat oven to 225-230 degrees Celsius.
1. Combine the milk and vinegar and let sit for at least 10 minutes (could sit overnight).
2. Mix the flours, flaxseed, salt, baking powder and sugar together in a bowl.
3. Cut the butter into small pieces. Drop the pieces into the flour and use a fork (or your fingers, but be careful not to melt the butter) to mash the butter and flour together until there are no longer large chunks of butter.
4. Add the milk/vinegar mixture and gently stir together just until combined (about 30 seconds), you might still see small patches of flour, but that is okay, don’t over-mix here.
5. Take a spoon and get about 3 heaping Tablespoons of the dough, drop onto a baking sheet lined with parchment paper or foil. This recipe should make about 10 biscuits. I can only fit 5 biscuits on my baking sheet at a time.
6. Bake the biscuits at 225-230 degrees Celsius for about 15-20 minutes until golden brown on top.
Serve with jam and honey.
Below are the ingredients I used for this recipe. You can find the flours at most marts (Top Mart, Jin Mart etc…), the almond powder at Home Plus, and the butter at Costco.
Per Serving (2 Biscuits):290 kcal, 9.6 g Fat, 5.1 g Saturated Fat, 21.8 mg Cholesterol, 754.1 mg Sodium, 45.3 g Carbohydrates, 5.5 g Fiber, 7.5 g Sugars, 8.6 g Protein.