whole-wheat biscuits with nigella-butter glaze

whole wheat biscuits

I generally try to enlist myself in a resolution list for the new year but this year I never put much thought into it and I guess my resolution is to simply go with the flow! The past few days have also been somewhat of an intense start to the new year. My father was hospitalized and underwent surgery, thankfully it all went well and he is making a good recovery.

butter and cutter1

Biscuits are one of my favorite southern treats , they are quick breads since they do not require a rising time before baking. I like my biscuits smeared with butter and marmalade or with a little tapenade while I sip my coffee at breakfast. However, as much as my heart encompasses a passionate fondness for these delicious baked delights, I have never made them at home, until now. I came across a whole-wheat recipe for drop biscuits in Amy Boyce's Good to the Grain. The recipe did not involve the laborious and time-consuming stages of chilling or folding and rolling the dough, and I was immediately drawn to out. However, I did not want the biscuits to be sweet so I did make a few changes to the original recipe by eliminating the sugar and instead adding a little bit of nigella seeds mixed in melted butter for a salty savory glaze on the biscuits. The fat in the cream helps the biscuits develop an amazing flaky crust while keeping them soft inside. You can shape the biscuits dough either by hand or you can mold them in a biscuit cutter or if you are like me just use a circular cookie cutter with curved edges.

biscuits and flour1

whole-wheat biscuits with nigella-butter glaze

yields: 6

ingredients

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup cold heavy cream
2 tablespoons melted butter
1/2 teaspoon nigella seeds

1. Place a rack in the middle of the oven and preheat to 350F.
2. In a large mixing bowl, sift the flours, baking powder, and salt twice. If any husks or bits of grain remain in the sieve, add them back to the flour mixture.
3. Using a fork, mix the cream into the flour and incorporate until the dough is completely mixed. Do not over mix the dough.
4. Divide the dough into six equal parts. Place each dough into a 2 inch biscuit cutter and gently press to shape the biscuits. 
5. Place the biscuits about 2 inches apart on a lightly buttered cookie sheet. 
6. Mix the butter and nigella seeds in small mixing bowl. Brush each biscuit with this mixture and bake the biscuits for about 35 minutes till they get golden brown. Cool on a wire rack till warm.