To tell you the truth, biscuits are not really one of my favorites. But if you are going to make biscuits, these are a great choice. Even though they are made with whole wheat they turn out light and fluffly.
They are not perfectly shaped because I only roll them out once. The less you work with the dough the better.
Brown, crispy, light and fluffy.
Butter and naturally sweetened strawberry jam. And look at those layers. Delicious!
3 ½ cups fresh-ground whole wheat or spelt flour
2 cups plain yogurt
6 tbsp cold butter
1 ½ tsp sea salt
1 tsp baking soda
1 tsp aluminum-free baking powder
Pre-heat oven to 400°F. Whisk dry ingredients together. Cut butter into dry ingredients, mix until butter is pea size. Add yogurt and mix until well blended. Dust work surface with white flour, then pat out dough using your hands to about ½ inch thick. Cut with biscuit cutter or and empty glass.
Place onto parchment lined baking sheet. Bake 25-30 minutes. Top with raw honey and butter or naturally sweetened jam.
*If you are wheat sensitive, soak flour and yogurt in a bowl overnight or at least 7 hours at room temperature. Add remaining ingredients and bake.
Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.