Whole Wheat-Sorghum Biscuits Recipe
- 1 cup whole-wheat or spelt flour
- 3/4 cup sorghum flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup shredded sharp cheddar cheese
- 1 stick cold butter, cubed
- 1 tablespoon honey
- 1/2 cup whole milk
- Preheat oven to 450 F.
- In large bowl, whisk together flours, baking powder and salt. Stir in cheese. Using pastry blender, cut in butter until mixture forms a varied-sized meal.
- Stir honey into milk, then add to flour mixture. Mix just until dough comes together.
- On lightly floured surface, roll out dough into 3⁄4-inch-thick rectangle. Using sharp knife, cut dough into squares and place on ungreased baking sheet.
- Bake for 10 to 12 minutes, or until biscuits are golden brown.
Looking for more whole grain recipes for baking? Check out Baking With Whole Grains to whet your appetite.
Karen K. Will is editor of Heirloom Gardener magazine, and co-author, along with Editor-in-Chief Oscar H. Will III, of Plowing With Pigs and Other Creative, Low-Budget Homesteading Solutions (New Society Publishers, 2013).
Sorghum (Sorghum spp.) is yet another ancient cereal grain, dating back 8,000 years ago to southern Egypt. Sorghum was domesticated in Africa, where it remains an important cereal grain today. It’s believed to have arrived in the Americas with slave traders from Africa in the 19th century.
Sorghum’s hull is edible so it’s eaten with all its outer layers, thereby retaining the majority of its nutrients. It’s gluten-free and provides other nutritional benefits.
Some specialty sorghums are high in antioxidants, known for myriad health benefits, such as reducing cancer and heart disease risks. In addition, the wax surrounding the sorghum grain contains compounds called policosanols, which some researchers believe have the ability to lower cholesterol similar to that of statins.
Sorghum flour has a neutral, sometimes sweet flavor that allows it to be substituted for wheat flour in most baked goods; it’s also known to improve texture. In addition, sorghum is digested more slowly by the body and has a lower glycemic index than common wheats.