Wednesday, August 27, 2008
Whole Wheat Biscuits With Apple Butter
Indulge in the great taste of biscuits made from combination of whole wheat flour,for heartiness and fiber, and all-purpose flour, that keeps the dough light and airy. Top them with home-made fruit butter like apple butter(No dairy butter in apple butter)
(recipe is an adaptation from Mayo clinic Williams-Sonoma Cookbook)
Ingredients needed for Whole Wheat Biscuits
1 cup whole wheat flour
1 cup all purpose flour
1 tablespoon of Pure Honey or Maple syrup
1 tablespoon of baking powder
2 tablespoon cold unsalted butter,cut in small pieces
3/4 cup low fat milk.
Preheat Oven to 425F. To keep the biscuit bottoms from getting too dark,line a baking sheet with aluminum foil.
In to a bowl,sift together the whole wheat flour,all purpose flour,sugar,baking powder and salt. Add the butter and using a fork blend it in to the ingredients. Add the milk and stir briskly. Do not over mix, the dough should be a little sticky.Turn the dough onto a floured surface, dust top with flour and gently fold the dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on a baking sheet . Repeat the same with remaining dough.
Bake until lightly brown and risen to twice their unbaked height,12-14 minutes. Serve warm with some home made fruit butter
Fruit butters are made by gently simmering fruits purees until much of their water content evaporates resulting in intensely flavored spreads that are almost as thick and smooth as softened dairy butter,but with none of its fat.
Fruits butters can be made from apples,pears and peaches.
Ingredients for Apple Butter
4 medium apples(any kind)
1 cinnamon stick
pinch of salt
Wash and chop the apples. Transfer them to a pot with about 2 cups of water and drop the whole spices. Allow to simmer for about an hour till the mixture is thick. Fish out the whole spices. Process the apple mixture in a food processor or blender until smooth. Pour through a sieve in to a clean Sterilized Jar. Stores in fridge for a month.
These biscuits are my entry for WBB combi Breakfast hosted by Latha.
The Fruit Butter is my entry for Roma's Long live the Shelf