Have you noticed? Chicken Pot PieChicken Noodle SoupApple Pie.  I’ve been on a comfort food frenzy. And biscuits have been tugging at my pant leg for weeks now. If I didn’t know any better, I’d think I was pregnant. Or homesick. I’m craving biscuits about as much as I’m craving some good ole family time. Living far away from home has its disadvantages—like living far away from home. The miles apart are long. And the days till Christmas vacation seem endless. I’m counting on these tender in the middle but crunchy on the outside comfort-filled biscuits to tide me over in the meantime. And maybe a Christmas cookie or two.

UPDATE 6/12/14: I have a new favorite biscuit recipe, still using wheat flour just a little less butter. Click here for the recipe. 


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  • Yield: 6-8 biscuits 1x


  • 2 c. unbleached all-purpose flour
  • 1 c. white whole wheat flour
  • 4 1/2 tsp. baking powder
  • 2 tbsp. sugar
  • 3/4 tsp. cream of tartar
  • 1/2 tsp. sea salt
  • 3/4 c. unsalted butter, cold
  • 1 large egg
  • 1 c. whole milk + 1 tablespoon
  • Egg Wash
  • 1 large egg, whisked


  1. Preheat oven to 450°.
  2. Mix dry ingredients together. Cut in cold butter with a pastry knife, until pea-sized. In a small bowl, mix together egg and milk. Pour into dry mixture. Stir together with a pastry fork until mixture comes together.
  3. Turn dough out onto a lightly floured counter. Gently fold over several times to develop layers. Press down until about 1.25″ thick. Using a biscuit cutter, cut out biscuits, being sure to cut straight down with a sharp edge, and place on a Silpat or parchment lined pan. Brush biscuit tops with egg wash.
  4. Bake for about 12-18 minutes or until deep golden. Serve warm.


• To reheat, place in a 350° oven (while preheating) for 8 minutes. Microwaving may be quicker, but it toughens the texture.

• Be sure to use whole milk. Biscuits need fat for a tender texture.

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Recipe adapted from Tasty Kitchen.

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