2 cups all-purpose flour
1 cup whole-wheat flour
4 teaspoons caraway seeds
2 teaspoons baking soda
1 teaspoon salt
1½ cups buttermilk
3 Tablespoons honey
2 Tablespoons canola oil
1 Tablespoon freshly grated orange zest
1. Preheat oven to 400°F. Lightly oil a baking sheet or coat it with nonstick spray.
2. In a mixing bowl, whisk all-purpose and whole-wheat flours, caraway seeds, baking soda and salt.
3. In a glass measuring cup, combine buttermilk, honey, oil and orange zest. Make a well in the dry ingredients. Add wet ingredients and stir with a fork until just combined. (Dough will be sticky.)
4. On a floured surface, knead dough 8 to 10 times. Gently pat into a 3/4-inch-thick circle.
5. With a 3-inch cutter, cut out biscuits and place 1 inch apart on prepared baking sheet. Press dough scraps together and repeat to make 12 biscuits.nan bread recipe Dip a sharp knife in flour and cut a crisscross on the top of each biscuit.
6. Bake biscuits for 15 to 20 minutes, or until lightly browned. Transfer to a wire rack to cool for at least 10 minutes before serving. Leftover biscuits may be split and toasted.
MAKES 1 DOZEN BISCUITS.
Nancy’s Notes: Made September 3, 2010. Easy and tasty. Served with red cabbage and brats.
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