Honey Whole Wheat Biscuits

Yes, Americans and Brits both speak English but sometimes it still feels like a different language. And it's not just tomato or tomato (doesn't make sense when you read it). Confusing pants and trousers is a social faux pas but forgivable. Confusing fanny pack with bum bag is morally unacceptable. 

When it comes to cakes, the grey area is a little less reprehensible but still confusing. What is a biscuit ex

actly? Cookie? Bread? Scone? I  grew up knowing biscuits as flaky, buttery rounds of dough, golden on top and eaten with just about every meal. Smothered in gravy with eggs and sausage for breakfast, broken into soup, on top of chilli, or used to sop up sauce with dinner. 

This recipe is a slightly sweeter, less flaky version of what I grew up with. Wonderful split in two and spread with butter, like a scone.

NOTE: Sorry, I didn't get a chance to convert this from cups to grams. If you want to try it out, pop me an e-mail and I'll do the maths for you and ping it back, englandfromscratch@gmail.com

1 1/2 cup whole wheat flour

1/2 cup plain flour

3 tsps baking powder

60g butter

1 tsp salt

3/4 cup milk

1 tbsp honey

Preheat oven to 450/gas 8. 

Mix flour, salt and baking powder. Cut in butter with food processor, pastry blender or by hand, until it looks like breadcrumbs.

Add milk and honey. Stir until it forms a dough. Place on floured surface and knead 20-25 times, adding flour if sticky. 

Roll out to 1/2 in thick. Cut into rounds (I used 2 5/8in). Place on greased baking sheet. Bake 10-12 minutes or until firm. They won't brown too much, due to whole wheat flour but make sure you're bottoms don't burn. 

Biscuit dipped in tea or biscuits in gravy? I'm not fussed (American translation: I don't care). Different from each other, but both good in their own right. Like Americans and Brits.