I am always on the search for interesting food items to incorporate into my cooking and my blog. When I saw Farmer’s Daughter Jams and Preserves this past weekend, I just have to buy a few jars. The cute jars and catchy batch names such as Blackberry Julep Jam and Strawberry Honeysuckle Preserves were calling my name. I spend of bit of time researching the company and found they are headquartered in Hillsborough, NC. After checking their website (http://www.farmersdaughterbrand.com/index.htm) I found the following information that tells their story:
Farmer’s Daughter is a farm-driven artisan food business celebrating the flavors of the South and the soils of the North Carolina Piedmont while gaining inspiration from authentic food cultures worldwide. It was founded in 2007 by April McGreger, who learned the art of preserving at the elbows of her mother and grandmother amidst a rural farming community in Mississippi. Farmer’s Daughter seeks to promote the value of sustainable, small-scale agriculture as well as traditional, handmade methods of preserving.
I am always impressed with those that continue the traditions set by their mothers and grandmothers. We tried both of the above varieties, they are wonderful and especially delicious on my whole wheat biscuits- YUM!
These biscuits are incredibly easy to prepare and the results are always great. I rolled my dough approximately 3/4 inch thick, if you want event taller biscuits, you can roll the dough up to 1 inch thick. You will have fewer biscuits, but very impressive when over the top in height!
Whole Wheat Biscuits
- 2 cups flour
- 1 cup whole wheat flour
- 4 1/2 teaspoons baking powder
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 teaspoon cream of tartar
- 3/4 cup unsalted butter softened and diced
- 1 egg lightly beaten
- 1 cup milk
Preheat oven to 450 degrees.
In a large mixing bowl. combine the flours, baking powder, sugar, salt and cream of tartar. Add butter and using a pastry blender, cut butter into mixture until the butter is the size of small peas. Make a well in the center, add egg and milk and combine with a fork until all of the dry ingredients are moist. Turn dough onto a well floured surface and knead until all is smooth and all dry ingredients are incorporated. Roll dough to 3/4 inch thick, cut with three inch cutter. Place biscuits on parchment lined baking sheet, 1/4 inch apart. Bake 12 minutes or until golden brown.