Whole Wheat & Olive Oil Berry Biscuits

AuthorJulie

1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp.  sugar (optional)
1 Tbsp. baking powder
1/4 tsp.  baking soda
1/4 tsp. salt
1/4 cup  butter, chilled and cut into pieces
1/4 cup olive or canola oil
3/4 cup milk or buttermilk
1 cup fresh or frozen berries (don't thaw them)

1

Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

2

Put the flours, sugar, baking powder, baking soda and salt in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl.

3

Add the milk and berries and stir gently just until the dough is combined.

4

Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. (If they are sweet and you want a brown, crunchy top, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.

5

Bake for about 20 minutes, until golden. Serve warm. Wrap well and freeze any you don’t eat the same day.

Category,

Ingredients

 1 cup all-purpose flour
 1 cup whole wheat flour
 1 Tbsp.  sugar (optional)
 1 Tbsp. baking powder
 1/4 tsp.  baking soda
 1/4 tsp. salt
 1/4 cup  butter, chilled and cut into pieces
 1/4 cup olive or canola oil
 3/4 cup milk or buttermilk
 1 cup fresh or frozen berries (don't thaw them)

Directions

1

Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

2

Put the flours, sugar, baking powder, baking soda and salt in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl.

3

Add the milk and berries and stir gently just until the dough is combined.

4

Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. (If they are sweet and you want a brown, crunchy top, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.

5

Bake for about 20 minutes, until golden. Serve warm. Wrap well and freeze any you don’t eat the same day.

Whole Wheat & Olive Oil Berry Biscuits
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