Whole Wheat Breakfast Biscuits

Still looking for something to put your cinnamon apple butter on? Here, let me help you. These whole wheat biscuits should do the trick.

Biscuits are one of those things that just never occurred to me to try making myself before now. Growing up, I really liked opening the Pillsbury canister of premade biscuits and getting scared by the popping sound the container would make when bursting open (I hope you all know what I’m talking about right now).

The great thing about making your own homemade biscuits is that you can feel a little bit better about yourself since you’ll know exactly what’s going into them. Also, they use whole wheat flour which make them a healthier option.

Whole Wheat Breakfast Biscuits

1 cup all-purpose flour
1 cup white whole wheat flour
1 Tablespoon of baking powder
1/2 teaspoon of salt
8 Tablespoons (1 stick) of butter
3/4 cup heavy cream
1 Tablespoon of honey

Directions: Preheat oven to 375 degrees. Mix together flours, baking powder, and salt. Cut the butter into 1/2” pieces. Using a pasty blender (or your hands), cut the butter into the flour mixture. Add in heavy cream and honey and continue to mix using the pastry blender until everything is combined. Turn the dough onto a floured surface and using your hands, flatten it out until it’s 1/2” thick. Using a biscuit cutter (or any other round device like a cup), cut out your biscuits and place onto a greased baking pan. Place the pan into the oven and allow to cook for 15 minutes or until the tops start to turn golden. (A 2” biscuit cutter will yield 8 biscuits.)

The biscuits come out with a little bit of a crumbly, scone-like texture and are delicious when served warm with apple butter scrambled eggs and ketchup on top.