Today was supposed to be bread baking day as we’re down to two pieces of bread in the freezer. Unfortunately, mother nature has brought us 80 degree temperatures today and I really didn’t want to heat up the kitchen too much with baking. That would mean I would have to turn on the air conditioner and I’m just not ready for that yet!
So, I baked a quick batch of biscuits for breakfast tomorrow and added some buckwheat flour and cinnamon for a little change. My son came whipping around the corner into the kitchen to see what was baking. He said it smelled like poptarts were toasting in the oven! Slathered with a little real butter and strawberry puree, they do faintly resemble the flavor of a strawberry poptart, only better!
We are very lucky to be so close to Florida, as we’ve had strawberries in the store for a couple of weeks now. I’ve already made a couple of small batches of strawberry jam. The strawberry puree was left over in my fridge from straining strawberry jam (my son hates anything with seeds). I couldn’t bring myself to throw it out and have been stirring into my morning oat bran.
Here is a link to the jam recipe, Blueberry Jam. I just used strawberries in place of blueberries.
Cinnamon Buckwheat Biscuits
1 and 1/4 cup unbleached all-purpose flour
1/4 cup buckwheat flour
2 tablespoons brown sugar or turbinado sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 stick unsalted butter (4 tablespoons)
1/3 cup buttermilk
1 large egg
1-2 tablespoons cold water, only if dough doesn’t come together and you need more liquid
Preheat oven to 425 degrees Fahrenheit. Mix dry ingredients in a medium bowl, then cut butter in with a pastry cutter or fork until mixture is crumbly (pea-sized butter crumbs).
Whisk buttermilk and egg together and then stir into biscuit mixture. Stir with a spatula or large spoon just until it begins to come together. Add the cold water one tablespoon at a time if the dough is still to dry to come together. Turnout dough out onto a lightly floured surface. Knead gently a few times until you have a cohesive dough that will roll out.
Roll dough out to 2 inch thickness, cut with a biscuit cutter and place biscuits on a parchment lined baking sheet, leaving 2 inches between them.
Bake for 9 to 11 minutes, or until tops are lightly browned and biscuits are cooked through.
Serve immediately, or let cool completely and store (wrapped well) in the freezer.
This recipe makes 6 three to four inch biscuits, depending on how low you roll out the dough. If baking for a crowd, double or triple the recipe.
While egg is not traditional in a biscuit, I like to add it to mine occasionally to cut back just a bit on the butter and boost the protein content. It also helps it stay together when using biscuits for hand held sandwiches, like with a sausage or ham biscuit.