Recipe: Wheatberry biscuits

Wheatberry biscuits with whipped cream and raspberries
Makes 10 biscuits


  • 1 1/2 Cups Keith's Best flour
  • 1 2/3 Cups Wheatberry flour
  • 1 Cup Sugar
  • 1 Tbsp. & 2 tsp. Baking powder
  • 1 tsp. Baking soda
  • 1/2 tsp. Salt
  • 1/2 lb. Cold butter
  • 2 lemons Meyer Lemon Zest
  • 3/4 Cup Crème Fraiche
  • 1 Cup Buttermilk
  • 1 (8-oz) container Whipped Cream
  • 1 Cup Fresh Raspberries
  • 1 Cup Fresh Blueberries
  1. Weight out all the dry ingredients (flour, sugar, baking powder, baking soda and salt) and place in a large bowl.
  2. Mix together all of the wet ingredients (lemon zest, crème fraiche and buttermilk) in a separate bowl.
  3. Cut butter into 1/2 inch cubes and add to the dry bowl.
  4. Mix by hand until the mix gathers into a pebble state.
  5. Add in the wet ingredients and mix until a dough starts to form.
  6. Flour the table and flip the bowl, quickly, onto the table.
  7. Roll the dough out into a rectangle shape approximately 10"x14".
  8. Fold the dough in half (about 10"x7") rotate and flour table.
  9. Roll out again to about 10"x14" and fold. Repeat one more time for a total of 3 folds.
  10. Roll out dough to a height of about 1¼" inch tall (the width doesn't matter at this point).
  11. Cut the dough with a 2½ ring cutter getting as close to the edges of the dough as possible.
  12. The left over dough can be pressed together and cut out (note: do not mix the left over dough).
  13. It is best to refrigerate at least 1 hour before baking in order to relax the dough.
  14. Preheat oven to 350 degrees
  15. Brush the biscuits with egg wash and dust with brown sugar.
  16. Bake for 15 min, rotate and bake for another 10-15min, but not more than a total of 30 minutes.
  17. Let cool. Place a dollop of whipped cream on top of the biscuit and 2-3 spoonfuls of fresh raspberries and blueberries.
  18. Enjoy!
>> Recipe from Absinthe Brasserie & Bar in San Francisco

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