A simple biscuit perfect for dunking in a hot “cuppa.” You can fancy them up with a store-bought sweet seed mixture or make your own to suit any taste — pepitas, poppy seeds or fennel seeds would be great additions (as shown in photo; see NOTE). Mix currants into the dough for a bit of extra sweetness. Or please everyone and dip half the baked biscuit in melted dark or milk chocolate.
Active time: 25 mins; Total time: 1 hour 15 mins, including cooling time
Make Ahead: The dough can be tightly wrapped and refrigerated up to 3 days in advance.
Storage Notes: Store in an airtight container at room temperature for up to 1 week.
Servings: 36 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 36 servings; makes 36 digestives
Ingredients
- 3/4 cup (80 grams) all-purpose flour, plus more for dusting
- 1 1/2 cups (187 grams) whole-wheat flour
- 1/4 cup (17 grams) wheat bran
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup (1 stick/4 ounces/113 grams) cold unsalted butter, cubed
- 1/3 cup (113 grams) honey
- 1/4 cup (60 milliliters) whole milk
Directions
In the bowl of a food processor, combine the all-purpose and whole-wheat flours, wheat bran, baking powder and salt. Pulse two or three times to blend. Add the butter, and pulse until the butter is cut in and the mixture looks like a coarse meal. Give it a quick stir to be sure there are no lumps of butter. With the motor running, add the honey and milk and blend until most of the dough comes together in a ball.
Shape the dough into a 6-inch square, wrap in plastic wrap and refrigerate for 30 minutes or up to 3 days.
When ready to bake, position racks in the upper and lower thirds of the oven and preheat to 375 degrees. Line two rimmed baking sheets with parchment paper.
Lightly flour your work surface and roll out the dough to a 14-inch square. To prevent the dough from sticking, flour the surface and rotate the dough a quarter turn at a time, as needed.
Trim the edges of the dough for a more finished look. Using the tines of a fork, poke holes in the dough, then cut it into 1 1/2-by-3-inch rectangles. Gather any dough scraps, re-roll and cut as directed above to get about 36 biscuits.
Transfer the biscuits to the prepared baking sheets, spacing them at least 1/2-inch apart. The biscuits don’t spread during baking.
Bake for 6 minutes, then switch the baking sheets to the opposite racks and rotate them front to back, and continue to bake an additional 6 to 8 minutes, or until the biscuits are slightly caramelized around the edges. Transfer the baking sheet to a wire rack and let cool completely, about 30 minutes.
NOTE: To make a sweet seed topping: In a medium bowl, combine 2 tablespoons each of sesame; chia; golden flax seeds; roasted, salted sunflower seeds; unsweetened, shredded coconut and turbinado sugar. When ready to bake, roll the dough into a 12-inch square. Sprinkle the seed mixture evenly on top and then, pressing firmly, continue rolling into a 14-inch square. Slice and bake as directed above.
Recipe Source
From food writer Deborah Reid.
Tested by Debi Suchman.
Email questions to the Food Section at food@washpost.com.
