This recipe from the 1960s is a must on your table. Serve piping hot with butter and honey.
1 ¼ cups all-purpose flour, plus more for dusting
3 teaspoons baking powder
¾ teaspoon salt
½ cup wheat germ
¼ cup whole wheat flour
¼ cup (½ stick) unsalted frozen butter or shortening
¾ cup cold whole milk
1 tablespoon butter, melted
- Position rack in center of oven and preheat to 450°F. Coat baking sheet with non-stick cooking spray or line with parchment.
- In medium bowl, sift together flour, baking powder and salt. Whisk in wheat germ and whole wheat flour.
- Remove butter from freezer and using a grater, cut frozen butter into bowl. Toss butter in flour to coat.
- Using a fork, gradually stir in milk just until all ingredients are moistened forming a soft dough. All the milk may not be needed. Barely mix dough.
- Turn out dough onto floured surface. Knead six times, no more, folding dough over onto itself each time. Handle dough as little as possible as too much handling makes biscuits tough.
- Roll dough or pat out with floured hand ½” - ¾” thick. Dip 2 ½” cutter or the rim of a glass in flour and cut out biscuits. Do not twist cutter. Press scraps together and cut out additional biscuits.
- Transfer biscuits to prepared baking sheet. Place close together for soft sides; 1” apart for crisper sides. Bake 12 - 15 minutes until the tops are golden brown. Remove from oven and brush with melted butter.
Yield: 8 (2 ½”) biscuits.
Tip: Biscuits are best just out of the oven, but they can be kept covered at room temperature and re-warmed in a 350°F oven for about 5 minutes.
NUTRITION INFORMATION PER SERVING (1 BISCUIT, 64g): 190 calories, 80 calories from fat, 9g total fat, 5g saturated fat, 0g trans fat, 20mg cholesterol, 440mg sodium, 24g total carbohydrate, 2g dietary fiber, 1g sugars, 3g protein, 94mcg folate, 1mg vitamin C, 2mg iron.