If you've never tried homemade biscuits, this is the place to start and the place to stay. These Simple Honey Whole-Wheat Biscuits are flaky, soft, buttery, and absolutely perfect!
Given how it’s gone in years past, I assume this year I’d get as much use out of a 2018 reflections/intentions/goals/etc. blog post as I did out of my Foodservice Management textbook (hint: I opened it once when my teacher warned the class she’d be giving a quiz the following day). I’ve never been one to make a New Year’s Resolution, nor have I been one to stick to journaling and meditating everyday, but I do enjoying thinking back and looking forward. So, I find myself in kind of a weird spot this time of year, with all this talk of reflecting and setting resolutions.
2018 was, in short, probably the hardest year of all 22 of mine. A bold statement, not a happy one, but a true one. It started on an unstable foot that took months to regain strength. And when those muscles finally did, when they were moving and functioning and hopeful for a long walk in what seemed like the “right” direction, the ankle twisted unexpectedly and more severely than ever before, and almost all sense of direction was lost. The recovery and healing process began shortly thereafter, and for anyone who’s gone through such therapy, you know the struggle I speak of (this is all a metaphor, by the way - here’s the actual story).
The heaviest, most challenging quarter of my college career kicked off the New Year and left me scraping my empty tank for any drop of energy within the first few weeks. I had no time for friends. I was far from family. I spent every weekend in coffee shops with my textbooks and computer, either memorizing everything in the body for anatomy, hating the study genetics, finally finding some interest in micronutrient metabolism, or researching institutional foodservice equipment. Sigh.
My closest group of friends in the history of… my entire life graduated and separated. Of course, we all still keep in touch, but we said goodbye to our cute little neighbored townhouses and (for most of us) the last time we will ever live with such amazing best-friend-roommates. I remember moving my stuff - literally, everything - out of that apartment for a week straight and schlepping it over to the new place, bawling my eyes out every single time (I’m not kidding). Girls, if you’re reading this, that two-year-period of living together was the very best part of my college experience, and one absolutely unforgettable memory so full of laughs, talks, and everything I could have ever asked for and more.
If you’ve kept your attention here this long, thank you for devoting such care to the rough parts of my year. Here are the happier parts!
I finished my last full year of college! Just three more months and ya’ girl is a college grad, baby.
Hungry Haley turned four years old! Four whole years of my life I’ve fallen more and more and more in love with cooking and baking and writing about those and writing about life. Here’s to many more.
My relationship with food and exercise is at an all-time high. I see food for so much more than its nutrition facts and I cherish exercise for benefits beyond just a calorie burn.
I spent four months baking in a local café, learning how to make coffee cakes and scones and muffins and several other goods the community here savors every morning. It’s an honor and a pleasure!
I finished my first full TV series in, like, 10 years. This Is Us - a real tear-jerker, but definitely worth it!
Okay, I’m done reminiscing now. I think we all say this every year because it’s almost always true - this year went by so fast. Another 365 days have come and gone. 2018, you weren’t that great to me, but I acknowledge and thank you for the beauty you did bring. 2019, please be better than 2018. :)
Makes 12-13 biscuits
3 cups whole-wheat pastry flour*
1 1/2 tbsp. baking powder
1/2 tsp. baking soda
1 tsp. sea salt
2 tbsp. pure honey
1 1/3 cup Lifeway Whole Milk Kefir
1 1/2 sticks grass-fed butter, frozen
Preheat the oven to 325F and line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, combine the dry ingredients - the flour, baking powder and baking soda, and sea salt. Grate the butter into the dry ingredients and use your hands to stir it in, making sure it is evenly incorporated.
In a small bowl or liquid measuring cup, whisk together the pure honey and kefir, and then pour this into the dry ingredients. Stir to combine, and then use your hands again to gently bring the dough together. It will be slightly crumbly and a little dry, which is what it should be. Do not overwork the dough - stop kneading when it the texture is even throughout and the dough as whole sticks together.
Lightly flour a clean surface and a rolling pin. Roll out the dough until about 1-1 1/4” thick and use a round cookie cutter or cup to cut the dough into circles. Place these on the baking sheet with about an inch between each biscuit and bake for 23-25 minutes. Depending on the diameter of your biscuits this baking time could increase or decrease slightly. Keep an eye on the biscuits while they are in the oven and remove when the edges are golden brown.
Cool for 4-5 minutes before taking them off the pan. Serve immediately, and store leftovers in an airtight container for 3-4 days at room temperature, up to two weeks in the fridge, or 1 month in the freezer.
*If you don’t have or can’t find whole-wheat pastry flour, use half whole-wheat flour and half all-purpose flour.
This post is sponsored by Lifeway Kefir - all opinions and statements are my own. Thanks for supporting my blog and passion!