Today is my 14th wedding anniversary. Though the Engineer has long since gone off to slay the dragons at work, I thought the day should have a special breakfast.
I have since decided that everyday should be cinnamon biscuit day.
Since I had plenty of freshly ground grain left over from yesterday, two cups of sprouted flour were screaming my name this morning.
My kids had no problem celebrating the day, this year marking the first time they have truly been interested in hearing “our love story.”
Blech. I know. Sappy.
You just want the recipe. I want to reminisce.
Cinnamon Biscuits
Ingredients
- 2 cups freshly ground wheat
- 2 tablespoons cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 salt
- 1/2 cup butter
- 2/3 cup milk
- 1/2 cup dried cherries
Directions
Combine flour, sugar, baking powder, cinnamon and salt in a bowl.
Cut in the butter.
Why Use a Liquid Measuring Cup?
A note on measuring liquid ingredients. Because I find that I am . . . often lazy, I often use my dry measuring cups. I don’t want to wash a lot of dishes. With six people in our family, there is a constant stream of soap being dispensed into our kitchen sink.
But using a liquid measuring cup is IMPORTANT.
The reason being is that there is head room — extra room that takes into consideration that you very well might spill. But with a dry measuring cup, you won’t fill the liquid to the top of the measuring instrument . . . thus failing to add the CORRECT amount needed to create your delicacy.
But we were discussing how to make cinnamon wheat biscuits.
Make a well in the center of the dry mixture. Add milk and dried fruit. Stir until moistened.
But I say good luck to you on that endeavor.
I had to use my hands.
Turn dough out onto a floured surface. Pat or roll dough out until it is about 1/2 inch thick.
You can use a biscuit cutter, but I think a glass works equally well. You may have to pound the top of the glass to extract the biscuit — but when in a pinch you do what you have to do.
Just so you know, that rolling pin was a wedding gift. So it was fitting that I employed it today in the useful service of creating yummy and nourishing food for the fruit of our marriage. {Ahem}
Place biscuits 1 inch apart (not that I even thought about how I placed them on the Silpat mat) on an ungreased baking sheet.
Bake at 400 degrees for 10 – 12 minutes or until golden.
Cool and serve with organic turkey bacon.
