Every Sunday morning I wake up to photos of biscuits on my Instagram feed.
Because of this, I’ve had the desire to bake biscuits every weekend of my recent adult life. Today, I woke up, threw my hair into a bun, rolled up my sleeves and had at it!
And it just so happens that this particular biscuit recipe is for anyone who doesn’t have buttermilk in the fridge (because who does?) and also for anyone who ran out of all-purpose flour (yep, that’s me), and also for someone who might have a stick of unsalted butter already at room temperature on the counter to make the most amazing whipped honey butter (me again).
The best part about these mini whole wheat biscuits is that they’re ready in just under 45 minutes. While the dough is resting you can shower, blow dry your hair and get dressed for an amazing day. Then you can pop them in the oven and ten minutes later, eat them warm, slathered in honey butter.
So no excuses for not making these this weekend! Ready, set, biscuit!!
Mini Whole Wheat Biscuits (adapted from NYT All-Purpose Biscuits recipe)
Makes 12 mini (2 inch) biscuits.
2 cups whole wheat flour, plus more for dusting
2 tbsp baking powder
1 tbsp sugar
1 tsp salt
5 tbsp cold unsalted butter
1 cup whole milk
Preheat oven to 425.
Add flour, baking powder, sugar and salt into a large mixing bowl and whisk to combine.
Cut butter into pats and add to flour mixture. Cut into flour with pastry cutter until butter is in pea sized chunks.
Add milk and stir with a fork until dough forms.
Turn dough onto well-floured surface and flatten into a 1 inch thick rectangle. Fold it over and pat down gently, then fold again. Cover with kitchen towel and let rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough with a floured 2-inch biscuit cutter. Make sure you don’t twist cutter when cutting. This crimps the edges of the biscuit and impedes the rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10-12 minutes.
Whipped Honey Butter
1 stick of unsalted butter, at room temperature
3 tbsp honey
pinch of salt
Whip butter, honey, salt on high (with whisk attachment) for 4-5 minutes until light and fluffy. Spread on biscuits warm. Keeps in a jar on the countertop for as long as it lasts.