whole wheat biscuits

In college, I worked at an amazing vegetarian restaurant in Athens, Georgia. It was the place to be, really. Fred, from the B-52’s worked (and sang and danced) there years before me, and most everyday I waited on one, or another of these guys. It was a rockin’ place to work.

Everyone came there for the same reason. 

Bluebird Whole Wheat Biscuits.

They were special. Huge and a little grainy and always hot out of the oven, it seemed. I’d come into work for the breakfast shift, and head straight to biscuit tray. 

I’d wait till Carol, the ornery cook, looked away and I’d grab two. 

lots of butter

even more apple butter

Pure heaven. Just ask Michael Stipe. 

I have not replicated them, but these aren’t too bad. 

Whole Wheat Biscuits

• 2 cups whole wheat flour (I used King Arthur’s white whole wheat organic flour)
• 4 teaspoons baking powder
• ½ teaspoon salt
• ¼ cup cold unsalted butter
• 1 cup milk (any kind)

In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork. Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture. Using a fork, try to mash the butter pieces as you mix it together with the flour until it resembles coarse crumbs. (This can also be done in your mixer.) It’s okay if the outcome just looks like the same pea sized pieces of butter covered with flour. Then pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board. Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary). Turn a drinking glass upside down and cut out biscuit rounds. I have also used shaped cookie cutters (like a heart or star) if you have little ones helping you! Then put them on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.

recipe via here