Whole Wheat and Cream Biscuits

While I've been getting ready for canning this weekend, I've started perfecting my biscuit recipe. I like these biscuits, because they are half whole wheat and half unbleached all-purpose flour, so they are not too grainy. Basic recipe is from "More from Macrina," by Leslie Mackie.

Ingredients:

1 cup unbleached all-purpose flour

1 cup whole wheat pastry flour.

2 tsp baking powder

1 1/4 teaspoon kosher salt

1 1/2 cups plus 2 tablespoons heavy cream, divided

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

2. Shift together the flours, baking powder, and salt in a medium bowl. Make a well in the center of the flour and pour in 1 1/2 cups of the cream. Using a rubber spatula, begin pulling the flour into the cream; mix just enough to combine the dough into a shaggy mass. Don't overwork the dough! When almost all the flour is incorporated, transfer the dough from the bowl onto a floured work surface and pat it into a 4-by-8 inch rectangle. Use a biscuit cutter or cut into 8 equal squares or biscuits.

3. Place the biscuits on one of the prepared baking sheets, spacing them 2 inches apart. Brush the tops of the biscuits with the remaining cream. Bake for 20 to 25 minutes, or until the biscuits are light golden brown on the edges and bottom. Cool on the sheet for 20 minutes, then transfer to a wire rack to cool completely. 

Shift the flours, baking powder and salt.

Make a well in the flour and pour in the 1 1/2 cups cream. 

Pull the flour into the cream and stir till the flour is incorporated. Don't over mix.

Place the dough on a floured surface and make into a rectangle.

Cut into squares or use a biscuit cutter.

Brush the uncooked biscuits with the 2 tablespoons of cream.

Place the biscuits in the oven and bake those suckers.

Let rest on pan for 5 minutes and then let cool completely on a wire rack.