I am a big fan of the “quick bread” concept. Don’t get me wrong, I love yeast breads, artisan breads, bagels– everything bread really, but the quick bread makes its appearance in my kitchen most often. There is one simple reason for this: it’s quick. These biscuits are no exception. The dough comes together in less than 10 minutes and they bake into a nice, dense, hard-on-the-outside-soft-on-the-inside ball of whole grain goodness. They’re perfect right out of the oven served with runny honey, or dipped in a brothy soup, but still good cooled off and served with homemade apricot jam or as a bed for baked beans. You can adapt this recipe to make a sweet version with dates, honey, maple syrup, etc. The possibilities are endless. Well, maybe not, but there are a lot of possibilities, to be sure.
- 1 1/4 cups regular Whole Wheat Flour
- 1 1/4 cups White Whole Wheat Flour
- 1/2 tsp fine grain Sea Salt
- 2 tsp Baking Powder
- 1/4 cup Olive Oil
- 1-1 1/4 cups Water
Pre-heat your oven to 425 degrees and lightly oil a baking sheet (or you could line with parchment instead). Mix or sift all of the dry ingredients together in a medium mixing bowl. Pour the olive oil over the flour and cut in using a pastry blender or your hands. Blend until all of the flour is slightly crumbly and the oil is incorporated. Stir in the water, starting with 1 cup and adding a little more as needed, no more than another 1/4 cup. Use your hands to knead the dough until all of the flour is moistened and the dough is uniform. Obviously, more water will yield a more moist biscuit. If you want to roll your dough and cut it, stay closer to 1 cup of water. I usually use the full amount, have a slightly sticky dough, pinch off pieces, roll them in my lightly flour hands, place them on the prepared baking sheet, and toss them in the oven for 8-12 minutes. My oven is temperamental, so start checking the biscuits at 8 minutes. They’re finished when they are just starting to brown on top. This recipe makes about a dozen smallish biscuits.