Friday, August 3, 2012

Whole Wheat Buttermilk Biscuits

Whole Wheat Biscuits

I have a problem. You see, every time I make a batch of jam (something that happens frequently this time of year) I feel compeled to make a special delivery vehicle to get that jam into my face, for testing purposes of course. It's a cycle that I can't seem to break, make some jam, make something to put jam on, eat and repeat. These biscuits are the latest candidate in my search for the best treat to slather in the sweet stuff and they sure give these scones a run for their money. They are hearty and wholesome and surprisingly light for a mostly whole grain pastry and their neutral flavor makes them a great match with both sweet and savory fillings. For maximum enjoyment eat them fresh and warm from the oven on the day they are baked.

Have a great weekend! Who else is going to spend it watching the Olympics?

Whole Wheat Buttermilk Biscuits
yield, about 12 biscuits

6 ounces whole wheat flour
4 1/4 ounces  all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 1/2 ounces unsalted butter (very cold)
8-10 ounces buttermilk (very cold)
1/2 ounce milk or cream (to brush the tops)
a few tablespoons of oats to sprinkle on top (optional)

Preheat oven to 425ยบ

1. In a large bowl, stir together the flours, baking powder, and salt.
2. Cut the butter into the flour mixture with a pastry cutter or two knives until the mixture resembles coarse crumbs. Make a well in the center of the mixture and pour in 8 ounces of the buttermilk. Mix gently with a wooden spoon until combined, the dough will be very sticky. Add more buttermilk if the dough seems dry.
3. Turn the dough out onto a floured board and pat it into a rectangle about 1'' thick. Fold the dough in half over itself and gently pat down again. Work quickly and repeat this process 5 more times. After the final fold, cut the dough into 2 1/2'' rounds or squares, making sure to press straight down when you are cutting. If you squish the dough down while you cut it the biscuits will not rise to their full biscuity glory.
4. Place the cut biscuits on a parchment lined baking sheet, barely touching, brush lightly with milk or cream and sprinkle with oats (optional, but it gives them a little flair). Bake for 15-20 minutes or until golden brown. Serve warm.

Whole Wheat Biscuits

5 comments:

  1. I *almost* made whole wheat biscuits this morning, but my light fluffy vice dissuaded me. I've made them many times though, and I think next time I'll try my whole wheat biscuits with coconut oil & cultured coconut milk (for that tang!). Go *super* healthy like to make up for my healthy fail this morning! Love this. Biscuits 4eva.

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    1. I love a good white flour biscuit too (sometimes I even put non-hydrogenated shortening in them, gasp) I'd love to see your recipe. Is it up on your blog? Bizcuts4Lyfe

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  2. Biscuits! I could absolutely eat half a batch of these right now, with a big mug of black tea. :)

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  3. oooh. my weakness for a good biscuit is being tested right now. i may be making these tomorrow. what are sunday morning for, anyways?

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