A delicious biscuit made from whole grain flours - meaning the nutritious parts of the grain the (germ and the brain) are left in the flour. In standard all-purpose white flour these are the components that are removed, leaving just the starchy endosperm portion of the grain. For some added zing a generous amount of citrus zest is added to the dough - a great way to work a bit of seasonal winter citrus into your baking. These are good alongside both savory and sweet foods - anything from a spinach omelette to a fruit salad with yogurt. For other seasonal variations on these biscuits you can add dried fruit or fresh berries in place of the citrus.

Citrus Cornmeal Biscuits

3 1/3 cups white whole wheat flour
1/2 cup finely ground cornmeal
1 1/2 teaspoon fine grain sea salt
2 tablespoons baking powder
zest of 2 lemons
zest of 3 oranges
1 cup unsalted butter, chilled and cut into 1/4-inch chunks
2 cups milk
1 egg white

Preheat oven to 425 degrees and place racks in the middle.

Into a large bowl or food processor add the flour, cornmeal, salt, baking powder, and zests. Add the butter and using a pastry cutter or 25 quick pulses of the processor blend until the mixture resembles tiny, pea-sized, sandy pebbles.

If using a food processor transfer the dough to a mixing bowl and with a fork stir in the milk until just combined.

Drop by heaping tablespoonfuls onto an parchment-lined baking sheet. Brush each biscuit with a bit of egg white and sprinkle with a dusting of cornmeal. Bake until the tops and bottoms are golden, roughly 10-13 minutes.

Makes 1 1/2 dozen large biscuits.

Comments (1) | February 5 - 11:26 AM

category: Recipes, Vegan / Veg, Whole Grains