Whole Wheat Drop Biscuits
adapted from Good to the Grain
There’s no butter in these biscuits–instead there’s a generous cup of heavy cream. These biscuits are crumbly and nutty from the whole wheat flour and slightly sweetened with a sugary crust. Warm caramelized apples spooned inside make for a delicious indulgent breakfast or a dessert.
Makes 6 biscuits
Butter for the baking sheet
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup sugar plus 1 1/2 teaspoons for sprinkling
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup cold heavy cream
Center a rack in the middle of the oven and preheat oven to 325° F. Rub a baking sheet lightly with butter.
In a large bowl, sift together the flours, sugar, baking powder, and salt. Pour back into the bowl any bits of grain or other ingredients (like salt) that may remain in the sifter.
Make a well in the center of the dry ingredients, and pour in the heavy cream. Stir using your hands or a fork until the dough just comes together. Try not to over mix; the dough will be rough and shaggy.
On the buttered baking sheet, pile the dough into six evenly-sized mounds, leaving 3-4 inches between them. Tuck in any rough pieces of dough with your hands. Sprinkle the biscuits with remaining 1 1/2 teaspoons sugar.
Bake for 35-40 minutes, rotating the baking sheet halfway through, until the biscuits are firm and the tops just begin to turn golden brown.
While the biscuits are baking, prepare the caramelized apples
When the biscuits are out of the oven, gently split each biscuit and spoon in some caramelized apples.
adapted from Williams-Sonoma
1 1/2 tablespoons unsalted butter
3 Fiji, Granny Smith, or other firm baking apples
1/4 cup sugar
1/2 teaspoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1 teaspoon vanilla
In a medium sauté pan over medium-high heat, melt the butter. When the foaming subsides, add the apples, sugar, cornstarch, cinnamon, nutmeg, and salt. Cook, stirring occasionally, until the apples are tender and the sugar mixture becomes syrupy, about 18 minutes. Off heat, stir the vanilla. Cover the caramelized apples to keep warm until ready to serve.