Whole Meal Biscuits

These biscuits could just as easily be called crackers I suppose, depending on your understanding of the terminology. I am immediately reminded of Johanna's informative post regarding the scone vs. biscuit controversy. Do refer to the picture for guidance here. In any case, the original recipe for these crisp little crackers with a wholesome earthy whole wheat and oat flavor and mealy texture comes from Fresh Food Fast by Peter Berley. He suggests you serve these them with grapes (do choose red) and some sharp spreadable cheese such as Brie or blue. Let the cheese warm to room temperature for easy spreading and don't forget a glass of full-bodied red wine to go along with the whole delightful experience.

Whole Meal Biscuits

Recipe by Lisa Turner From Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour Published on May 28, 2008 Simple, crisp, earthy and savory whole wheat and oat biscuits — perfect for serving with cheese Preparation: 15 minutes Cooking time: 12 to 15 minutes Print this recipe Ingredients: 1 cup rolled oats 3/4 cup whole wheat pastry flour 1 tablespoon brown sugar 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/8 teaspoon fresh cracked black pepper 5 tablespoons cold unsalted butter, cut into chunks 1/3 cup whole fat yogurt or buttermilk Instructions: Preheat an oven to 400°F and line a baking sheet with parchment paper. In a food processor, process the oats, flour, sugar, baking soda, salt and pepper to form a fine meal. Drop the butter in and pulse until the butter is reduced to small crumbs. Add the yogurt or buttermilk and pulse a few more times. Transfer the dough to a lightly floured board and roll out until the dough is approximately 1/8-inch thick. Cut into 2-inch rounds and transfer to the baking sheet. Re-roll remaining dough and repeat. Prick each biscuit with the prongs of a fork. Bake for 12 to 15 minutes or until the biscuits are lightly browned. Cool for a short while on a wire rack before serving. Note: if whole wheat pastry flour is unavailable, substitute equaly proportions of whole wheat flour and white pastry flour. Makes about 12 biscuits