Preparation:
1. Pui the 2 cups starter in a large bowl, cover loosely and allow to stand for at least 10 hours in a warm place. 2. When ready to bake, mix honey, salt, and oil into starter. Sift in the baking powder and whole wheat flour. For finest texture, discard any bran which remains in the sifter, but for a heartier biscuit dump the bran right into the mixing bowl with the other ingredients. Mix everything well, but do not over-beat. 3. Knead the dough gently until it holds together, then roll it out to a thickness of 1/2 to 1 inch, depending on whether you want thin crusty biscuits or high, lighter ones. 4. Cut the biscuits out with a cutter or a small can from which both ends have been removed. On a greased cookie sheet place them close together for soft biscuits or leave them farther apart for more crust. 5. Cover the biscuits with a dry, lightweight cloth and put them in a warm place for about 30 minutes, or until you see definite signs of rising. Then bake in a preheated oven 400F for about 20 minutes. Break open one biscuit and be sure they are cooked through. |
