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Homemade breakfast biscuits offer the perfect blend of nutrition and flavor for your morning routine. This recipe combines wholesome whole grain flours, crunchy oats, and rich dark chocolate chips to create satisfying biscuits that rival store-bought versions but with the pride of being made from scratch.
These biscuits have become a kitchen staple. The aroma of honey and toasted grains filling the house during baking creates an instantly warm and inviting atmosphere.
Essential Ingredients and Their Purpose
- Whole Spelt Flour (70g): Provides nutty flavor and vital nutrients. Fresh-milled is ideal for best taste
- Rye Flour (50g): Creates rustic texture and distinct malty notes. Use finely ground
- All-Purpose Flour (25g): Ensures proper structure. Fine texture gives stability
- Brown Sugar (50g): Adds golden color and caramel notes. Muscovado works best
- Rolled Oats (30g): Delivers pleasant texture and rustic appeal. Medium-sized flakes recommended
- Melted Butter (75g): Ensures tenderness and shelf life. Lightly salted enhances flavor
- Honey (2 tbsp): Provides sweetness and moisture. Acacia honey works well
- Dark Chocolate Chips (100g): Creates indulgent moments. Use 70% cocoa minimum
Step-by-Step Baking Instructions
- 1. Initial Setup:
- Preheat oven to 180°C with fan
- Line baking sheet with parchment paper
- Have butter at room temperature
- Gather all ingredients before starting
- 2. Dry Ingredient Mixture:
- Sift flours together to remove lumps
- Mix in sugars until evenly distributed
- Add oats, slightly crushing them
- Optional: include cinnamon for spice
- 3. Wet Ingredient Addition:
- Create well in dry ingredients
- Pour in warm melted butter
- Add honey and milk gradually
- Mix gently until combined
- 4. Dough Completion:
- Fold in chocolate chips evenly
- Dough should be pliable not sticky
- Rest 10 minutes for flour hydration
- 5. Shaping and Baking:
- Form equal 30g portions
- Gently flatten on tray
- Leave 3cm spacing between
- Bake 10-12 minutes until edges golden
These biscuits have become our family's weekend breakfast favorite. The spelt flour, my preferred ingredient, contributes a delightful nutty flavor that pairs perfectly with chocolate.
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Storage Guidelines
Store biscuits in an airtight container for up to one week. Raw dough can be frozen in portions for fresh-baked biscuits anytime.
Recipe Adaptations
This versatile recipe welcomes substitutions: swap chocolate chips for dried fruits, incorporate seeds, or experiment with different spices.
These breakfast biscuits represent the perfect balance of indulgence and nutrition. Their thoughtful preparation yields biscuits that are both delicious and nourishing, ideal for breakfast or snacking. Creating them from scratch, with control over ingredient quality, makes this recipe a valuable addition to any home baker's collection.
Frequently Asked Questions
- → How long can I store these biscuits?
- Keep them in an airtight container at room temperature, and they’ll last for up to 2 weeks. Just make sure they’re fully cooled before storing.
- → Can I switch out the flours?
- Absolutely, feel free to use different flours based on what you like. Just stick to the same ratios so the texture stays right.
- → Are these as filling as Belvita biscuits?
- These homemade ones are full of fiber thanks to the whole-grain flours and oats, making them perfect for a balanced breakfast.
- → How do I get them extra crispy?
- Optional baking powder can help, and make sure to bake them until they’re golden brown. Let them fully cool to enhance their crunch.
- → Can I prep the dough ahead of time?
- Yes, you can make the dough a day ahead and store it in the fridge for up to 24 hrs. Allow it to sit at room temp before shaping and baking.