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Recipe info
Category: Baked Goods/Breads
Rating: 0.00
Contributor: Love 2 Eat
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Whole Wheat Biscuits with Honey Butter
1 1/4 cups whole-wheat flour
3/4 cup all purpose flour
1 Tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, cut into very small cubes
3/4 cup sour cream
1/4 cup milk plus additional for brushing tops

Honey Butter
1 pound unsalted butter, room temperature
1/4 cups orange blossom honey
zest of 1 orange
1/2 teaspoon almond extract

Preheat the oven to 425F. In a large bowl, mix the flours, sugar, baking powder, soda and salt together. Cut in the butter with the pastry blender until butter pieces are smaller than pea sized. Stir together the sour cream and milk and gently stir into the flour mixture. Stir with a fork to mix. Do not over-blend, dough should be sticky, not dry. Add more milk if mixture is too dry. Turn the dough out onto a surface dusted with all purpose flour and knead for a few strokes only, just to smooth out the dough. Sprinkle a little flour on top of the dough and gently roll the dough into a thickness of 1/2 inch. Cut biscuits and reform scraps to cut again, trying to not overwork the dough with much more flour. Brush tops of biscuits with milk. Bake for 15 minutes or until light brown on top. Serve warm with honey butter.

For the honey butter: Cut the butter into chunks and place in the bowl of electric mixer. Beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, orange zest, and almond extract and beat until well combined, about 5 to 7 minutes.

Makes 16 biscuits
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