- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour, or more all purpose flour
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces suet, diced into 1/4 inch cubes
- 1 egg, beaten
- 1/2 cup whipping cream or half and half
- 2 tablespoons melted butter
- 1 tablespoon turbinado sugar
Adjust oven rack to center position and preheat oven to 375°F. Mix together both flours, sugar, baking powder, baking soda, and salt in a medium sized mixing bowl using fork. Using fork and fingers, rub suet into dry ingredients until a coarse cornmeal-like consistency is achieved (there should still be chunks of visible suet). Alternatively, pulse suet and dry ingredients in food processor until cornmeal-like texture is achieved, 8-10 one-second pulses.
Pour in cream and egg. Mix gently with hands until dough comes together. It should look fluffy and resemble large cheese curds.
Gently knead the dough on floured surface until it forms a "skin." With rolling pin, roll dough into 5-inch by 15-inch rectangle, using fingers to smooth and shape edges. Using 2 1/4-inch biscuit butter, cut 12 rounds and spread them evenly on cookie sheet. Form scraps into sticks or more rounds if desired (they will not rise evenly) and arrange on cookie sheet.
Brush top of each biscuit with the butter and sprinkle with the turbinado sugar. Bake until golden brown, 18 to 25 minutes. Serve immediately with butter and jam.