Whole-wheat pull-apart biscuits
Biscuits
Biscuits require just enough elbow grease -- which isn’t much -- to facilitate a sense of pride and accomplishment when they come out of the oven, which makes them a perfect weeknight baking project. Make biscuits to grandly accompany a bowl of leftover soup or chili, scrambled eggs, a pile of sautéed greens or salad, or to reheat for breakfast the next morning. There are two things to note with these, which are of the pull-apart, pillowy, and moist variety. First, I love the flavor that whole-wheat flour brings to biscuits -- it adds some toasty depth and plays off the salt really well. Second, and more importantly, I had a revelation here with homemade baking powder. I’d read about Edna Lewis’s insistence on making her own (2 parts cream of tartar to 1 part baking soda), because commercial versions, she claimed, have a metallic aftertaste. I long assumed that I lacked her delicate palate, but in these biscuits, I finally knew what she was talking about! I've incorporated her homemade baking powder formula into the recipe. <br /> <br />This recipe is reprinted with permission from the "Weeknights" issue of the <a href="https://itunes.apple.com/us/app/feast-by-lukas/id730630805">Feast by Lukas</a> digital quarterly.
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