Yesterday was a rather trying day. I've had a persistent cough for the past few months, and this week it's been much worse than usual. It's primarily when I'm exercising or when I have dairy products (probably from the casein in milk). After we learned about asthma in my pharmaceutical care class, I was alerted to the fact that it's possible that I have a mild case of asthma - cough is the most common symptom. Not wanting to leave that to get worse, I tried making a doctor's appointment to get it checked out. Because my primary care physician is back in Pittsburgh, I learned from a not-so-friendly receptionist that I could only go to an immediate care facility or the ER.
almond flour, almond butter, sunflower seed butter, and reading A Storm of Swords. For whatever reason, though, I couldn't bring myself to want anything sweet (I consider nut butters sweet, although they really aren't, particularly..). And then I received two Dorie Greenspan cookbooks (Baking and Around my French Table) in the mail after getting an AMAZING deal on them from Amazon. I saw her basic biscuit recipe, and I was sold..
adapted from Baking: from My Home to Yours
makes about 12 biscuits
2 cups white whole wheat flour
1 T baking powder
1/4 t baking soda
1/2 t salt
2 t coconut sugar
6 T butter, cold, cut into 12 pieces
3/4 cup cold buttermilk
1/2 cup sharp cheddar, shredded
In a medium bowl, stir together the flour, baking powder, baking soda, sugar, and salt. With your fingers, rub the butter into the flour mixture until it's crumbly. Toss in the cheddar. Pour in the cold buttermilk, and stir with a fork until a soft dough comes together. Turn it in your hands a few times to bring it together.
Turn it out onto a lightly floured surface, and pat out to 1/2" thick. Cut out as many biscuits as you can (with a 2"diameter biscuit cutter or the mouth of a cup). Place them on a parchment lined baking sheet, a few inches apart for crisp edges. Take the remaining scraps, and bring them together, working them as little as you can, and pat out to 1/2" thick again. Cut as many more biscuits as you can.
Bake in a 425ºF oven with the rack in the center for about 14-18 minutes, until golden and puffed.