HEIRLOOM WHEAT BISCUITS

About: Mix these gently and you’ll be rewarded! Deliciously unique biscuits—these taste the way biscuits originally tasted.  Made with freshly milled wheat flour and heirloom cornmeal, these are both hearty, tender, and aromatic. (We still use a bit of white flour to lighten the texture.) The addition of lard and cane syrup further develops the flavor of these luscious gifts. Careful not to over mix!

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Mixing: Stir together flours, cornmeal, baking powder, baking soda and salt in a large bowl. Cut in lard and butter. Stir together buttermilk and cane syrup; add to flour mixture, stirring with a fork until just incorporated. Adding more buttermilk, if needed to moisten. Turn out onto a surface and roll and fold to create layers. Cut into desired size. Freeze at least 10 minutes or up to 2 weeks.Brush tops of biscuits with beaten egg and sprinkle with Maldon. Bake at 425°F until golden brown, about 16 to 18 minutes.