Whole wheat biscuits are flaky and decadent, like you’d expect. What is unexpectedly delicious is the crunch of cornmeal and flavor of cheddar and pepper.
Biscuits, who doesn’t love them? Flaky, buttery, and comforting. Perfect at breakfast, lunch, or dinner. No yeast to deal with, no waiting on your bread to rise. No kneading required. Perfect on soups and stews, perfect as the base of a breakfast sandwich. Divine smothered with sausage gravy.
I fell in love a little more with biscuits just writing that paragraph.
Perhaps it’s the craziness of having young children and a full-time business squeezed into part-time hours, but something tells me I’ll always love a quick and easy recipe that doesn’t require kneading. While I obviously love a good yeast bread (this cinnamon vanilla bean swirl bread is to die for!), I hardly ever make a homemade loaf. The reason is twofold, first of all because I’ll eat the whole dang thing, and secondly, because of the time required. I don’t foresee this changing even when the kids are older. I’m sure there will always be something to fill my time, but there is something magical about a homemade loaf of bread baking in the oven. Perhaps it is because it’s practically magic when it actually happens in my house.
In the meantime, we have muffins and biscuits to fill our home with the irresistible smell of a homemade baked good in the oven. Even though they don’t contain magical yeast, biscuits are still something special in my home. I don’t make them regularly because when prepared traditionally, they aren’t the most nutritionally rewarding thing you could eat (but if you’re looking for more of a classic recipe, you’ll love these herbed buttermilk biscuits, they are amazing with beef stew!).