Friday, August 3, 2012
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 425º
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.