“That’s darn good!” was the reaction of a friend who has diabetes but wants to enjoy good old southern food after eating one of these biscuits. The biscuits are hearty, nutty, and surprisingly good. While it could be argued that these aren’t really biscuits (no one in my memory has a grandmother who used whole wheat), they’re a way to get some whole grain on the breakfast table, and they’re, well, darn good. If you aren’t ready to go with all whole wheat, try half whole wheat flour and half soft wheat flour.
2 cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
3/4 cup milk or buttermilk, plus more if needed
1/3 cup light olive oil
Melted butter for brushing the tops
Preheat the oven to 450°. Use a nonstick cake pan or baking sheet.
Measure the flour into a large mixing bowl. Whisk in the baking powder, salt, and sugar. Mix together the milk or buttermilk and olive oil in a small bowl. Make a well in the center of the flour mixture and pour in the milk or buttermilk and olive oil. Starting at the sides of the bowl, use a spatula or wooden spoon to toss the flour over the milk. Continue to work in the flour from the sides of the bowl, just until the dough comes together.
If the dough starts to pull away from the sides of the bowl and sticks to your fingers, you have the right amount of milk. If there are dry spots and the dough isn’t sticky when you touch it, add more milk.
Using an ice cream scoop or heaping tablespoon, drop the biscuits onto the cake pan or baking sheet. Since these biscuits are crisp, drop each scoop about 1/2 inch apart.
Bake the biscuits in the center of the oven until they’re light golden brown, 10–12 minutes. Brush the tops with melted butter.