Monday, October 27, 2014

Whole-Wheat Biscuits and Whole-Wheat Buttermilk Biscuits

I just realized that I haven't posted anything here in weeks...sorry. To apologize here is a recipe for whole-wheat biscuits.

We are all used to biscuits made with white flour and they are very nice but there is absolutely no reason to not make them from whole-wheat flour and skip the empty carbs from the white flour. Use a good quality whole-wheat flour such as King Arthur and they even have a white whole-wheat flour which is great for these biscuits. I prefer buttermilk biscuits but regular milk works as well though the chemistry is a little different because of the acidity of the buttermilk.

Whole-Wheat Biscuits and Whole-Wheat Buttermilk Biscuits

2 cups whole-wheat flour
4 teaspoons baking powder
½ teaspoon Kosher salt
4-5 tablespoons cold butter
1 cup cold milk

To make the biscuits with buttermilk substitute 1 tsp of baking soda for one tsp of baking powder(for the acid in the buttermilk) and substitute 1 and 1/4 cups of buttermilk for the milk.

Preheat the oven to 450°F.
In a medium bowl, combine the flour, baking powder/soda, and salt. Mix well with a whisk or a fork.
Cut the butter into little pea-size pieces and scatter them over the flour mixture.
Mix the flour and butter together, using  a fork or pastry cutter or fingers to mash the butter pieces into the flour until the mixture resembles coarse crumbs.
Add the milk and mix together thoroughly without overmixing and trun the loose mixture out onto a  floured cutting board or counter.  Knead the dough with your hands 4 to 6 times until it just comes together. We really don't want to overwork the dough or we'll have tough biscuits.
Pat the dough out flat with your hands until it’s about ¾ inch thick. Add a little more flour if the if the dough sticks to your fingers, sprinkle a little flour on the top and bottom. If it’s too dry (not holding together), add a splash or two of milk or water.
Cut out biscuit rounds. Gently press together the scrap dough and cut another biscuit or two, taking care not to over-handle the dough.
Place the biscuits on an ungreased baking sheet and bake for 10 to 12 minutes, or until lightly browned.

You should get 8 - 10 biscuits. Serve them hot with lots of butter and homemade jam and jelly. Honey and sorghum works too.

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