Whole Meal Biscuits

These biscuits could just as easily be called crackers I suppose, depending on your understanding of the terminology. I am immediately reminded of Johanna's informative post regarding the scone / biscuit controversy. Do refer to the picture for guidance here. The original recipe comes from Fresh Food Fast by Peter Berley. He suggests you serve these crisp little crackers with grapes (do choose red) and some sharp spreadable cheese, such as Brie or blue. I purchased some Brie beforehand, but ended up serving them with my Goat Cheese Olive Balls instead. Let the cheese warm to room temperature for easy spreading and don't forget that full bodied glass of red wine to go along with the whole delightful experience.

As for the Brie, I look forward to transforming it into a new culinary treat. If I wasn't such a hermit, and actually entertained, I just might be popular.

Whole Meal Biscuits, served with grapes and goat cheese

1 cup of rolled oats
3/4 cup of whole wheat pastry flour
1 tablespoon of brown sugar, preferably Demerara (I used Rapadura)
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/8 teaspoon of freshly cracked black pepper
5 tablespoons of cold unsalted butter, cut into chunks
1/3 cup of whole-milk yogurt (I used buttermilk)

Line a baking sheet with parchment paper.

In a food processor, process the oats, flour, sugar, baking soda, salt and pepper to form a fine meal. Drop the butter in and pulse until the butter is reduced to small bits. Add the yogurt (or buttermilk) and pulse a few more times.

Transfer the dough to a lightly floured board and roll out until the dough is approximately 1/8 inch thick. Cut into roughly 2 inch rounds and transfer to the baking sheet. Re-roll left over dough and repeat.

Prick each biscuit with the prongs of a fork. Bake in a preheated 400 degree oven for 12 - 15 minutes, or until the biscuits are lightly browned. Cool for a short while on a wire rack before serving.