Like all of you, I crave all kinds of foods. It isn't always the gooiest chocolate cake or the creamiest pasta (though those are obvious, and good, choices). Sometimes, I see something like whole-grain biscuits that call out to me.
That's what happened here. I saw this recipe in my recent copy of Cooking Light and jumped at another use for spelt flour, which I really like for its slight sweetest and mild texture in the world of whole grain flours. These biscuits are 100% whole grain, made entirely with spelt. The recipe makes four biscuit and the small batch makes the batter easy to pull together, shape, and cut out. It's truly quick and easy.
So in between eating chocolates during this sweet month of February, let's have some whole grain biscuits, too.
But that's not to say I was totally virtuous. You see...I paired my spelt biscuits with chicken fried steak. It's not something I make often but once in a while, I get the urge to make some classic American comfort foods. It's all about balance, right? So when you're having a hearty meal like that, making some lighter whole grain biscuits rather than more traditional ones, is a nice way to continue the comfort food theme in a somewhat more nutritious way. These biscuits are just the thing to have to soak up the extra milk gravy (which I make with low-fat milk...not that I'm being defensive about it or anything).
And more on the biscuits themselves...I love the texture. The edges are flaky and crisp; I love the slight graininess of them. They are not the rich, buttery biscuits that will leave their mark on your fingertips (like the ones we expect with our bucket of fried chicken) but they're hearty and have a staid character all on their own. Topped with a bit of extra moisture from a gravy (whether you make milk gravy with chicken fried steak like I did or pair them with sausage gravy and eggs for breakfast like the original recipe concept), it makes for a nice balance.
These are simple, rustic, and satisfying.
So in between eating chocolates during this sweet month of February, let's have some whole grain biscuits, too.
And more on the biscuits themselves...I love the texture. The edges are flaky and crisp; I love the slight graininess of them. They are not the rich, buttery biscuits that will leave their mark on your fingertips (like the ones we expect with our bucket of fried chicken) but they're hearty and have a staid character all on their own. Topped with a bit of extra moisture from a gravy (whether you make milk gravy with chicken fried steak like I did or pair them with sausage gravy and eggs for breakfast like the original recipe concept), it makes for a nice balance.
