If the thought of making homemade biscuits sends you running, this is the recipe for you. I love everything about it, not the least of which is the fact that you only need a bowl, a spoon, and few simple ingredients to make weeks worth of biscuits. Also, this dough is not as finicky as traditional biscuits, so you can handle it a little without worrying about creating hockey pucks. This recipe makes three dozen biscuits, and not only can you freeze them, but you should freeze them, which means that a good biscuit is always 20 minutes at hand. Oh, and did I mention the whole wheat?
Mix the all purpose flour, whole wheat pastry flour, sugar, baking powder, and salt together in a large mixing bowl. Add the sour cream and stir with a wooden spoon until the mixture looks slightly shaggy. Gradually stir in the cream until all the flour is wet and it’s starting to come together and look like dough. Turn it out onto a floured surface and knead a few turns. The dough will still be slightly sticky, but you can flour pretty generously at this point. Pat the dough down until it’s about ½-inch thick. Here you have a choice: You can either cut into rounds with a 2 ½ -inch biscuit cutter (or the bottom of a cup). If you do it this way, re-knead the leftover dough a few times, pat down again and cut until all the dough is gone. The other way is to pat the dough down and simply cut into 2 ½ -inch squares. A note: do not twist or turn when you’re cutting biscuits or they will not rise well. Always cut biscuits with a swift and assured downward and back outward motion.
Lay the cut dough onto a parchment-lined sheet pan, separating them enough that the sides don’t touch. Cover loosely with plastic wrap and put into the freezer for about 4 hours to harden, or overnight. When the biscuits are frozen solid, put them into a freezer bag to store up to six weeks.
When ready to bake, preheat the oven to 400°F. Take the biscuits directly out of the freezer and put on a parchment lined baking sheet. If you want a little extra flair, brush the tops with milk or cream, but this is not totally necessary. Bake for 20 minutes, rotating the pan halfway through. Once baked, these biscuits are best eaten right away, smothered in butter and honey or sticky sweet jam. That said, if there happen to be leftovers, they’ll keep for a day or two stored in an airtight container. Savor with delight and gratitude.