Sometimes you just need a biscuit. Something to sop up juices with. You know what I mean. A big salad is delicious--and even more delicious with a piece of bread or a biscuit to soak up the last of that yummy vinaigrette.
Or with a bowl of soup. Or black-eyed peas.
However you enjoy your biscuits, surely this biscuit recipe--improved by working in white whole wheat flour--can fit into your repertoire. It's full of buttery, herby goodness, with a delicate crumb just right for sopping up, well, whatever.
Shallot-Herb Whole Wheat Biscuits
makes 8 generous-sized biscuits
1 cup white whole wheat flour
1 cup all-purpose flour
1/4 cup grated parmesan cheese (or pecorino, or fontina)
2 teaspoons baking powder
1 teaspoon kosher salt
4 teaspoons dried herbs (I used 1 teaspoon each parsley, thyme, oregano and tarragon, but you could use any combination that strikes your fancy)
1/4 teaspoon ground white pepper
1/2 cup (1 stick) cold butter (I used salted), cubed
3/4 cup (plus 1-2 tablespoons) milk (amount will vary according to humidity and other factors)
1-2 teaspoons milk (optional, for glazing)
1 small shallot, peeled and diced (about 1 tablespoon)
Preheat oven to 400*F. Whisk together dry ingredients. Toss in cubed butter, pressing into flour mixture with the back of a fork to blend in. If desired, switch to your bare hands and rub in until you achieve a coarse, mealy texture. Add 3/4 cup milk, mising lightly to make a soft, sticky dough. You may need to add another 1-2 tablespoons for the dough to come together. I had to use 3/4 cup plus 1 tablespoon.
Turn dough onto a lightly floured surface and gently pat together to form a disc, about 8 inches in diameter. Transfer dough, floured-side up, to an ungreased cookie sheet lined with parchment paper or silpat mat.
Lightly brush surface with 1 to 2 teaspoons of milk (amount depends on how much flour sticks to dough; you just want to brush off the majority of extra flour). Sprinkle surface of dough with diced shallots. With a knife, gently cut dough into 8 wedges, but don't separate them.
Bake for 30 minutes, or until surface is golden brown. Remove from oven and separate biscuit wedges. Cool slightly before serving.