OK, so I was VERY hungry and late on my lunch this afternoon, having flowered and delivered a cake for the Teachers Appreciation lunch at my kindergartner’s school. (My carrot cake really “rose” to the occasion—see photos.) But biscuits never fail me—butter and starch, spread with more butter and maybe even some honey? Bring it on, honey!
Richardson Farms locally grown whole wheat flour (available at their Barton Creek location) shines its fresh and sweetly wheaty glow onto every recipe it touches. These super easy, quick as a flash, homey drop-style biscuits are no exception. With a light and fluffy texture (not at all heavy, despite their whole grain content), these fast little breads fill you up like royalty when spread with great butter and local honey or your favorite fruit preserves. Let ’em cool down and you can even shortcake ’em! Plenty of local strawberries teasing at our farmers markets lately. And dewberries! We’ve been keeping an eye on our patch in the woods and so far have collected two—berries that is. But our pint from Naegelin Farms (SFC market at Sunset Valley) this past Saturday helped put the color in our kids faces, literally!
WING-IT BISCUITS makes 8 biscuits
- 140 grams organic all-purpose flour
- 100 grams organic or local (Richardson Farms) whole wheat flour
- 1 Tablespoon baking powder, sieved. I prefer Rumford, aluminum-free and non-GMO.
- ½ Tablespoon organic sugar. Widely available in bulk departments around town.
- generous ½ teaspoon baking soda, sieved.
- scant teaspoon salt. I use Real Salt.
- 1 cup yogurt. I make my own from local goat milk. Check out how. The folks at Swede Farm Dairy just had a baby and Wateroak Farms will be taking a two-month break. I’ll let you know how our options are faring.
- 1 stick organic butter, cut into bits and well-chilled. Organic Valley is my favorite. Natural Grocers has OV butter on special for only $3.99 a pound through May 15. Closer to my hood, Sprouts counters with a price of $4.49, through May 5.
Preheat your toaster oven to 425°. You can use your full-size oven, of course, but it’s May and warm here already. I use the toaster oven whenever I can in hot weather as it heats up the kitchen less. Plus it uses less energy than the big oven. Have a 9″ round cake pan handy and get out your ¼-cup scoop.
Combine the dry ingredients (flours through the salt) in the bowl of a food processor. Run the machine to thoroughly mix them. Add the butter and process for a few seconds to cut it in. Turn the flour mixture out into a bowl and pour on the yogurt. Stir together quickly to moisten all the flour.
Using your scoop, preferably spring-loaded, scoop out 8 rounds and place them in a 9″ pan. You’ll have seven mounds around the perimeter and one scoop in the middle. Bake at 425° for about 15 minutes, then lower the heat to 400° and bake for 5 to 10 minutes more, until biscuits are browned and cooked through.
Place pan on a cooling rack for a few minutes before carefully loosening biscuits from pan.
Fill your belly!