Whole Wheat & Olive Oil Berry Biscuits
A long day today, starting with 5 batches of whole wheat and olive oil scones for the volunteers at a Habitat for Humanity build, and ending with a stint as traffic reporter on the Homestretch (CBC Radio One), which always means I don’t get home until around 6:30. I planned to pick up some sour cream for peroghies but once in the car lacked the gumption. We ate frozen spinach pizza instead. (There is this President’s Choice Chicago-style deep dish pizza that has a ton of spinach on it, then a small amount of mild, chewy mozzarella, topped with tomato sauce. It’s the least greasy pizza I know, and W will eat a ton of it despite the thick layer of green stuff. Tonight a handful of raisins made a surprise appearance thanks to W.)
However. I did get some requests from volunteers for the recipe for the scones we had at coffee break, and I am just too happy to oblige. After all, they did account for a large chunk of my caloric intake for the day. (Quality control is important.) You know those little packets of coarse Sugar in the Raw? They are perfect for sprinkling over the top of your scones before you bake them. One packet is enough for one batch.
Whole Wheat & Olive Oil Berry Biscuits
These would do well with some grated lemon or orange zest, or leave out the sugar and add 1/4 cup grated Parmesan cheese for cheese scones.
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp. sugar (optional)
1 Tbsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, chilled and cut into pieces
1/4 cup olive or canola oil
3/4 cup milk or buttermilk
1 cup fresh or frozen berries (don’t thaw them)Preheat oven to 400°F. Spray a baking sheet with nonstick spray.
Put the flours, sugar, baking powder, baking soda and salt in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl.
Add the milk and berries and stir gently just until the dough is combined.
Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. (If they are sweet and you want a brown, crunchy top, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.
Bake for about 20 minutes, until golden. Serve warm. Wrap well and freeze any you don’t eat the same day. Makes 8 biscuits.
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April 03 2009 | bread and breakfast | 52 Comments »
