It’s well-established that I am extremely lazy. I’m also the absolute worst at arts and crafts. I can’t even draw stick people. The idea of making my own home decor is absolutely abhorrent. Who has the time and energy to make macrame pot holders? Most of the time, I’d much rather buy something than make it myself.
Food is the one exception. And still I’m far from making everything from scratch. I have no shame around serving store bought stuff. One of the best ways to entertain friends is with a gorgeous cheese board, and that can be nothing but good shopping and careful arranging. It’s delicious, and everybody is happy.
But if you did want to make something from scratch to make your cheese eating experience a bit more special, I highly recommend these Wheaten Biscuits. They come together really quickly in the food processor, and they have great texture and flavor. I actually just ate most of these plain.
These are a great accompaniment for any kind of cheese, but I feel like a great, locally-made sharp cheddar would be ideal. And a cold cider. And lots of friends and laughter. Maybe in front of a fireplace. How could life get any better?
Do what you can with what you have, and be grateful for every moment. And when you have a few minutes to spare, make Wheaten Biscuits to eat with some great cheese and some great people.
175 grams whole wheat flour
4 tablespoons oatmeal
1 teaspoon baking powder
1/2 teaspoon sea salt flakes
2 tablespoons caster sugar
2 teaspoons poppy seeds
100 grams unsalted butter, cubed
3 tablespoons milk
- Preheat your oven t 200C (400F) and line a baking sheet or two with parchment or a silicone baking mat.
- Add the flour, oatmeal, baking powder, salt, sugar, and poppy seeds to the bowl of your food processor. Pulse all this together a few times to combine.
- Add your cold cubed butter to the processor, and blitz until you have a coarse sand consistency. Finally, keep the processor running as you drizzle in the milk. You want it to just come together.
- Turn your dough out onto a lightly flour surface and just give it a few quick squeezes to bring everything together. Then pat and roll your dough out to about 5mm thick. Use a 7 cm round cutter (fluted or not, as you like) to cut out as many rounds as you need. I use a small offset spatula to lift the rounds off the counter and transfer them to my baking sheet. You can re-roll any scraps to cut more biscuits.
- Bake for 10-12 minutes or until the edges have turned light brown. Allow the biscuits to cool on the baking sheet before transferring to a wire rack to cool. Serve with your favorite cheese.
Recipe from The Great British Book of Baking by Linda Collister.