I adapted this recipe from the recipe for Cream Biscuits in the immortal Marion Cunningham’s Fannie Farmer Cookbook.  These are melt in your mouth rich, with the warm nutty taste of whole grain.  I suspect you’ll find it a challenge not to eat them right away, but resist the urge.  They are even better in strawberry shortcake.

Prep time:  10 minutes
Cook time:  15 minutes
Yield:  12 biscuits

2 cups whole wheat flour (I used “white” whole wheat)
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1- 1 1/2 cups heavy cream
6 tablespoons butter, melted

Preheat your oven to 400 on convection, 425 on regular bake.  In a large bowl, whisk the flour, baking powder, sugar, and salt.  Now take up a mixing spoon or rubber spatula and gradually stir in 1 cup of the heavy cream.  If the dough holds together, you can stop adding cream, but if it’s still crumbly, add more until the dough holds together as a soft mass.

Scrape the dough onto a floured surface, fold it over itself several times, then flatten into a rough square about 1/2 inch thick.  Cut into 12 pieces.  Dip each piece into the melted butter and place on a baking tray, leaving 2 inches between each piece.

Bake for 12-15 minutes, or until biscuits are crisp and beginning to tan on the outside.

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