I am kick-ass at making biscuits. I can whip out a batch so fast to have with jam and cheese for lunch, or eat along with soup. Until I had a grain mill I made them either 100% flour or 50% white and 50% whole wheat. Now that I have a grain mill? I’m like super freaky whole grain lady.
I made ezekiel flour on the weekend. It’s a biblical formula for a mix of wheat (I used red fife which is a hard red wheat), spelt, barley, millet, lentils, pinto beans, white beans and kidney beans. Wheat being the most, kidney beans being the least. I was excited about it because all those beans and grains are fantastic for you!
I tested it out by using 50% ezekiel flour and 50% soft white wheat biscuits. I’d had two baking fails in the two days previous (Orange meringue soup pie and sunken rhubarb spice cake) so I wasn’t brave enough to make 100% ezekiel flour, as they were to bring out to dinner at a friends house! I remembered at the last second to take a picture and snapped a quick one before heading out the door.
We ate them with butter and rooster soup (they had just butchered a cockeral that wouldn’t stop chasing their son)…it was delicious!
1 1/2 c Fresh Ground Soft White Wheat (Or any mix of whole wheat/ white that you want)
1 1/2 c Ezekiel Flour (Or spelt, whole wheat, etc)
1 tbsp Baking Powder
1 tbsp sugar
1 tsp salt
3/4 tsp cream of tartar
3/4 c cold butter
3/4 c milk (add just enough to make dough that sticks together and can get rolled out, more if needed)
Mix together dry ingredients. Using a pastry blender, cut butter into flour so that it resembles coarse crumbs. (or grate frozen butter into dry ingredients!). Mix in milk with a fork, stirring just until moistened. If you’re using store bought white/whole wheat flour, you’ll need 1 cup of milk, but if you’re using fresh ground wheat/ezekiel, it’ll be closer to 3/4 cup milk. Turn dough onto a lightly floured surface and gently knead about 4-6 times or just until it hold together. Pat, or roll out to 3/4 inch thick. Cut dough with a biscuit cutter, or a small mouth mason jar ring. Place biscuits on a baking sheet, then can be touching, but not squished. Bake at 450F for 10-12 minutes or until golden. Remove from baking sheet and serve immediately! Great the next day with jam and cheese…we brought them to Victoria with us as a snack.