Sunday, May 17, 2009

Whole Wheat Honey Biscuits

These biscuits are great for a quick breakfast with jam. The mixing and the baking won't take long, but you do have to wait for the dough to rise (30 to 40 minutes).

1 cup (250 ml) warm water
2 tablespoons (30 ml) dry yeast
5 teaspoons (25 ml) honey
2½ cups (625 ml) whole wheat flour
Cooking oil

Pour the water into a large mixing bowl. Stir in the yeast and let sit until the mixture is slightly bubbly, about 10 minutes. Then add the honey and flour, and mix well. Lightly coat a muffin tin (with at least 12 cups) with cooking oil. Fill each cup halfway with a batter. Let the muffin tin sit somewhere warm (next to a warm radiator, on top of a running dryer, or next to a preheating oven) until the batter has doubled size (30 to 40 minutes). While the dough is rising, preheat the oven to 180° C. Bake for 20 minutes. Let it sit in the tins for 5 to 10 minutes before removing. Serve.

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