Irish Wholemeal Biscuits

From the kitchen of One Perfect Bite...I love scones and biscuits and the happy confluence of Frugal Foodie Friday and St. Patrick's day give me the opportunity to feature this very old, very inexpensive recipe for Irish wholemeal scones. The wholemeal flour that is used in Ireland is more flavorful and nutty tasting than American whole wheat flour. I generally use stoneground whole wheat flour as a substitute, but truth be told, supermarket whole wheat flour works nearly as well. If you don't mind the shipping cost, you can purchase Irish wholemeal flour on the King Arthur site which you can find here. There is no denying that the Irish flour will make a biscuit with more substance and greater flavor, but sometimes we have to make do with what is available. These are very easy to make. They require no special equipment and you'll find you hands are a great stand-in for mixers and spoons. As with all biscuit recipes, it is important that you not overwork the dough as you combine ingredients. If you like your biscuits to have height, it is best to roll the dough to about an inch in thickness. These do not rise much and what you see going into the oven is pretty close to what you'll see when the biscuits come out. This is a nice recipe to have if you are planning a themed meal for St. Patrick's day. They may not be the best biscuits you've ever eaten, but they are ones that came out of the Irish farm kitchens that are remembered so fondly at this time of year. Here's how they are made.

Irish Wholemeal Biscuits...from the kitchen of One Perfect Bite inspired by generations of Irish grandmothers

Ingredients:
1 cup wholemeal/wholewheat flour *
1 cup all purpose flour
4 tablespoons cold butter
1 cup buttermilk
1/2 teaspoon baking soda
Pinch of salt
1 teaspoon sugar

Directions:
1) Preheat oven to 400 degrees F.
2) Place wholemeal flour in a mixing bowl. Sift in plain flour, salt and baking powder. Using hands mix well.
3) Rub in butter, using fingers, until it resembles fine breadcrumbs. Make a well in center and add enough milk to make a soft dough. Stir, once again using your hands.
4) Turn out onto a floured surface and gently knead. Roll out to a 1/2-inch thickness. Cut into wedges or cut into circles with a biscuit cutter. Place on a baking sheet that has been dusted with flour. Bake for about 20 minutes, and serve warm if possible with soups, stews or preserves. Yield: 12 biscuits.