We're sitting at breakfast, Sally and I. We're having crispy sage and runny eggs and refried pinto beans smashed up with the first cherry tomatoes of the season from Ed & Betty at the Orleans farmers' market. We're listening to a story about smuggled art in the middle east and Sally's figuring out that her hands open and close at will and smearing yolk all over her face.
I mop the bean juice and egg off my plate with a warm whole wheat/spelt/cranberry biscuit, and Sally polishes off her last pinto. I get up to clear the dishes and get a rag to clean her face, and I'm pretty sure her little silver water cup is out of reach. Except it's not, and when I come back, there she is, holding onto the handle with five chubby little fingers, drinking politely. Good job! I say. I am amazed. She has never done this before. She stops, beams, then slams the cup down and water sprays all over the place.
We both grin; it's going to be a good day.
WHOLE-GRAIN CRANBERRY DROP BISCUITS
Since Sally was born, I have redoubled my efforts to avoid baking with all-purpose flour. She isn't eating baked goods yet, but I figure I'd better improve my repertoire by the time she's ready. These biscuits are soft, crumbly, and delightfully full-bodied, with a touch of nutty sweetness from the whole grains.
1 and 1/2 cups whole-grain spelt flour
1 and 1/2 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 sticks cold butter
1 and 1/3 cups whole milk or buttermilk
1/4 cup honey
2/3 cup fresh cranberries
Preheat the oven to 425 degrees F.
Whisk together the flours, baking powder, baking soda, and salt in a mixing bowl. Cut in the butter and rub it into pea-sized bits with your fingers. Pour in the milk and honey and cranberries and stir until you have a wet dough. Add another splash of milk if needed. Use a spoon to drop 12-15 biscuits onto a baking sheet or two, and bake for about 15 minutes, or until golden brown on top.