Back to baking! With the reintroduction of beans into our diet after last week’s brush with death (well that’s what it felt like, anyways), and it being Sunday and coolish, I decided that biscuits were in order. And honey.
This super easy recipe combines local Richardson Farms fresh ground whole wheat flour with a softer flour from King Arthur for a fluffy and super-light texture that soaks up a hive of honey. So comb your cupboards and nectar nooks for the bee sap to enjoy this mound melligenously. Yeah, that’s right. I made up an adverb.
TEXAS VELVET BISCUIT CAKE makes a 9″ round of 6 (sort of) large biscuits
- 1 stick of organic butter, softened. Organic Valley of course. Click for a coupon.
- 2 ounces (¼ cup) best quality local lard, such as Dai Due, softened
- 6½ ounces Richardson Farms whole wheat flour, most of the bran sifted out
- 7 ounces King Arthur unbleached cake flour blend. Central Market sells the 2-pound box for $3.49.
- 1 Tablespoon baking powder, sieved. I use Rumford, non-GMO and aluminum-free.
- ½ teaspoon baking soda, sieved
- 1 teaspoon salt. I like Real Salt.
- 1¼ cups yogurt. I make my own from local goat milk (Swede Farm Dairy or Wateroak Farm). Click for instructions.
Combine the dry ingredients in your food processor and whirl until mixed. Add the butter and lard and process until the mixture looks mealy. You’re not going for flaky here so do blend the fat in well. Turn the flour out into a bowl and stir in the yogurt with a fork until well blended. Using a greased ½-cup measure or spring-loaded scoop (best), scoop out six heaping ½-cup portions and place them in a buttered 9″ round pan (1½” to 2″ high). You’ll get five biscuits around the perimeter and one in the middle.
Bake at 425° for 20 to 25 minutes, until the biscuits are golden brown and well-risen. Let the biscuits cool in the pan on a rack for 10 minutes before turning them out. Use a fork to pull the biscuits apart (they’ll have coalesced) and split them for honeyin’.