Whole-Wheat Biscuit Triangles
"From "A Fireside Supper", Good Food Magazine, January 1988. Serve with Recipe #297855."
photo by Annacia
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 cup less 1 tablespoon all-purpose flour
- 6 tablespoons whole wheat flour
- 1 1⁄2 tablespoons wheat germ
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into small pieces
- 1⁄2 cup buttermilk, plus more
- buttermilk, as needed
- 1 tablespoon honey
- 2 teaspoons honey
- 1 large egg, lightly beaten
directions
- Heat oven to 425 degrees. Butter baking sheet.
- Mix flours, wheat germ, baking powder, baking soda, and salt in large mixing bowl or food processor. Add butter and cut in with pastry blender or process until butter bits are size of small peas. Mix 1/2 cup buttermilk and the honey, add to flour mixture, and stir or process until blended. (Do not overwork dough or biscuits will be tough.) Mix in more buttermilk, 1 T. at a time, until dough comes together and is just slightly sticky.
- Flour sheet of waxed paper, place dough on paper, and flour top. Gently pat dough into 3/4-inch circle (about 6 inches in diameter). Flour sharp knife and cut dough into 6 even wedges. Arrange wedges at least 1/2-inch apart on prepared baking sheet. Brush tops lightly with beaten egg.
- Bake biscuits until golden brown, about 15 minutes. Split biscuits horizontally while still hot. Serve with Tomato Cheddar Rarebit.
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Reviews
-
This is really a superior biscuit recipe, without a doubt one of the best I have ever made (and I've made a lot of biscuits). This has just become my gold standard of biscuits. I used a "good fat" margarine for the butter, soured skim milk with vinegar and skipped the honey out of personal preference. These rise like skyscrapers and are amazingly fluffy. I made a 1/2 recipe and needed no extra milk , in fact I needed another good tablespoon of flour (this could well be because of the very high humidity from all the rain we've had this summer. I should mention that I baked on parchment paper instead o buttering the sheet. This is a 100% KEEPER that I'll come back to often.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
