Tuesday, June 07, 2011

Whole Wheat Buttermilk Biscuits

I made wheat biscuits this morning to eat with strawberry preserves ;).

Let me give you my *secret* recipe.

1 cup whole wheat flour
1 cup unbleached all purpose flour
4 teas of baking powder
3 tbl of sugar
1/2 teas kosher salt

1 1/2 sticks of butter (or a little less)

1 egg + buttermilk to fill up 1 cup.

1.) Turn on oven to 450

2.) Mix dry ingredients

3.) Cut in cold butter (the easiest way to do this is cut the butter in to about 1 inch pieces then mix in)

4.) Crack egg into liquid measuring cup.

5.) Pour in milk till volume of milk and egg equals one cup

6.) Stir milk and egg very well.

7.) Slowly stir in milk and egg until you get the correct consistency: wet, but not sticky. You will also have to use your hand to knead. *This is the most difficult step - as you want to make sure your mixture is well-mixed - but not over kneaded.* Also, you should still have chunks of butter in your biscuits.

8.) Flatten dough, cut out biscuits, and put on baking sheet. *If I am being fancy - I will flatten out the dough to be thinner than usual and cut out two pieces for each biscuit and layer them.

9.)Brush the tops with the remainder of your milk/egg mixture.

10.) Bake for 9-10 minutes.

11.) Slather with jam or honey or maple syrup. Share with family ;)

NOTE: This recipe is more than my family of 3 can eat in one breakfast - so I usually just save them in the fridge and re-warm them in the toaster over over the next few days.

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