![\"biscuit\"](\"https:\/\/farm1.staticflickr.com\/649\/21792147176_dbbe0e489e_o.jpg\")
<\/p>\nA few years ago, I stumbled on to a big secret. Biscuits are very easy to make.<\/p>\n
Did you know that? For years, I’d been lead to believe that there were a lot of tricks to it, but really the rules are very simple. Keep the butter (or fat) cold and don’t overmix the dough.* That’s it.<\/p>\n
In this particular recipe, I use a mix of white and whole wheat flour and sub in coconut oil for butter and raw honey for sugar. The result is lightly sweet and hearty.<\/p>\n
<\/p>\n
Also, one of the great joys of making biscuits is that they freeze beautifully.\u00a0Bake only the ones you need for the evening. Then, take the rest and put them in a small pan lined with wax or parchment paper. Put it in the freezer. Then, once frozen, remove them from the pan and place them in a bag. Now, you can bake a batch whenever the mood hits.<\/p>\n
![\"biscuit-torn\"](\"https:\/\/farm1.staticflickr.com\/609\/21195537464_991db05c3b_o.jpg\")
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Parm Topped, Whole Wheat Biscuits<\/strong> Ingredients:<\/strong> Directions:<\/strong> In a food processor, add the flours, baking powder, honey, salt, pepper and baking soda. Pulse to combine. Then, add the chilled coconut oil and process until incorporated throughout. You want it to be evenly distributed.<\/p>\n Next, add 1\/2 c. Parmigiano-Reggiano. Pulse a few times to combine. (You may need to scrape down the sides.) Then, stream in the\u00a0buttermilk with the machine turned on. Scrape down the sides, if needed. When a dough forms, stop the machine to avoid over mixing it.<\/p>\n Either flour your countertop or spoon some on to a sheet of parchment paper. This dough is very sticky. Dump the contents of the food processor onto the paper. With floured hands, begin to lightly flatten the dough. Essentially, you’re working to create a sheet of dough that is about an inch thick. Now, use a biscuit cutter or a drinking glass to punch out the biscuits. As you remove each one, add them to your prepped baking sheet. When there are no more spots to create biscuits, take the dough and mound it together again. Press it out into a one inch layer. Continue to do this until you are out of dough.<\/p>\n Before putting the biscuits in the oven, top each with a light sprinkling of cheese. Put in the oven and bake for 10 to 12 minutes or until golden.<\/p>\n *This is completely valid, unless you were raised in the South by an amazing cook. Then, it is my understanding there are a lot of rules. Most of which span generations.\u00a0<\/em><\/p>\n A few years ago, I stumbled on to a big secret. Biscuits are very easy to make. Did you know that? For years, I’d been lead to believe that there were a lot of tricks to it, but really the rules are very simple. Keep the butter (or fat) cold and don’t overmix the dough.* […]<\/p>\n","protected":false},"author":1,"featured_media":5632,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[790],"tags":[1037,1036,98,1038],"yoast_head":"\n
\nMakes around 14 biscuits<\/em><\/p>\n
\n1 c. white flour
\n1 c. wheat flour
\n1 tbsp. baking powder
\n2 tbsp. raw (or regular) honey
\n1\/4 tsp. baking soda
\n1 tsp. salt
\n6 tbsp. coconut oil, chilled (If it gets too firm in the fridge, microwave it in 10 second increments until it is scoopable.)
\n1 c. buttermilk
\nFreshly cracked black pepper
\n1\/2 c. and 2 tbsp. Parmigiano-Reggiano, divided<\/p>\n
\nPreheat the oven to 450 F. Line a baking sheet with parchment paper.<\/p>\n![\"Facebook\"](\"https:\/\/www.facebook.com\/sharer.php?u=https%3A%2F%2Fwww.missalaneyus.com%2Fwordpress4&t=Parm%20Topped%2C%20Whole%20Wheat%20Biscuits&s=100&p[url]=https%3A%2F%2Fwww.missalaneyus.com%2Fwordpress4&p[images][0]=https%3A%2F%2Fwww.missalaneyus.com%2Fwordpress4%2Fwp-content%2Fuploads%2F2015%2F09%2Fbiscuits-plaid.jpg&p[title]=Parm%20Topped%2C%20Whole%20Wheat%20Biscuits\" "\\"Share")
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