{"id":987,"date":"2015-09-28T18:09:00","date_gmt":"2015-09-28T18:09:00","guid":{"rendered":"http:\/\/www.womansconed.com\/?p=987"},"modified":"2015-09-28T18:10:15","modified_gmt":"2015-09-28T18:10:15","slug":"bread-of-the-month-rolling-out-a-honey-of-a-biscuit","status":"publish","type":"post","link":"https:\/\/www.womansconed.com\/?p=987","title":{"rendered":"Bread of the Month: Rolling out a honey of a biscuit"},"content":{"rendered":"

\"ledebisk01\"<\/a>
\n[E]ver since I discovered September was National Biscuit Month, I cannot let it go by without trying a new biscuit recipe or honoring a favorite. After all, I never knew a biscuit I didn\u00e2\u20ac\u2122t like — some more than others and some haunting me still (did you know that, in the South, they leave a biscuit on your hotel pillow instead of a mint?). <\/p>\n

When I also learned that September was National Honey Month, I thought of how ideally partnered a biscuit and honey are (honey drizzled onto a buttery biscuit!), and even better a biscuit made with honey.<\/p>\n

\"sift01\"<\/a>This past spring in the inaugural issue of King Arthur Flour\u00e2\u20ac\u2122s Sift magazine, I ran across a recipe for some yummy-looking Honey Whole Wheat Biscuits, and put it aside specifically to celebrate this month of biscuits and honey.<\/p>\n

\"image\"<\/a>For the past year, I have enjoyed the luxury of a local honey and believe that the raw honey, still infused with all the area pollens, has kept me immune from allergy reactions during the blooming seasons. My sister in Kansas has, for the last few years, kept bees and jarred her own honey. I cannot say enough about the importance of supporting apiculture and keeping the honeybee happy, healthy and thriving.<\/p>\n

\"honey\"<\/a>I LOVE the taste of any honey, including this local one that is tinged with faint licorice flavor from fennel. A little honey goes a long way, flavoring salad dressing, drizzled in tea or on toast, sweetening a healthful smoothie. I don\u00e2\u20ac\u2122t go crazy consuming honey, but it finds its way in my food here and there. When I decided to make these biscuits, I was delighted to discover I still had enough left to use of the golden local.<\/p>\n

I love the flavor of whole wheat flour, too, and look for ways to use it more. I could not recall making a biscuit with it, but knew its earthy nutty flavor makes any bread good. <\/p>\n

\"dry\"<\/a>This recipe uses bread flour, too, and follows the traditional process of blending dry ingredients then cutting in fat (aka, butter). Most bakers know and understand the term \u00e2\u20ac\u0153cutting in.\u00e2\u20ac\u009d For those who don\u00e2\u20ac\u2122t, it\u00e2\u20ac\u2122s a technique of using fingers or a pastry blender (some recipes instruct to use two knives, but I\u00e2\u20ac\u2122ve never tried this) to break down and blend in cold butter and\/or shortening into the dry ingredients so that the butter is evenly distributed in grainy to pea-sized pieces. Everybody does it her own way, but here is a short video of yours truly doing some cutting in.