Whole Wheat Biscuits With Blue Cheese and Honey
Serves: Makes about 2 dozen crackers
  • 2⅓ cups whole-wheat flour
  • ¼ cup each: wheat germ and sugar
  • ¼ teaspoon each: baking soda and salt
  • 2 tablespoons nonfat dry milk powder
  • 10 tablespoons frozen butter
  • ⅓ cup cold water, plus extra for drizzling
  • 1 teaspoon vanilla
  • A large round of blue cheese, cut into 24 small wedges
  • Honey for drizzling
  1. Adjust racks to lower-middle and upper positions; heat oven to 325 degrees.
  2. Mix dry ingredients. Grate butter into the flour mixture on the large holes of a box grater; toss to combine, working butter into the mixture with fingertips . Mix water and vanilla; drizzle over flour mixture. Pressing mixture against the bowl, form it into a ball, sprinkling in more water if necessary to get dough to come together. Divide dough into two balls.
  3. Working 1 dough ball at a time, roll on a floured surface to an approximate 8- by 11-inch rectangle, about ⅛-inch thick. Trim to square up. Cut dough into 12 generous 2½-inch squares and transfer to a small rimmed baking sheet. Repeat with remaining dough and a second small rimmed baking sheet.
  4. Bake crackers, rotating each baking sheet from back to front and switching rack positions after 15 minutes, until golden brown, about 25 minutes.  Transfer crackers to a wire rack; cool to room temperature. (Can be stored in a tin for 2 weeks.)
  5. Serve, topping each cracker with a wedge of blue cheese and a drizzle of honey.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/whole-wheat-biscuits-with-blue-cheese-and-honey/