Posted on Sunday, December 26, 2010 | By: Cassie and Jason
Category :
bread,
breakfast,
splurge,
vegetarian
Buttermilk biscuits are a comfort food that we haven't indulged in recently. We like biscuits a lot, but since they aren't normally the picture of healthy food we tend to only have them on special occasions. Well we recently had one such special occasion...Christmas. We decided to make some buttermilk biscuits for Christmas morning this year, but instead of using normal all purpose flour we decided to go ahead and try our hand at making them whole wheat as we both just enjoy whole wheat stuff so much more these days.
We selected whole white wheat flour since it tends to be more mild and palatable than a lot of normal (or red) whole wheat flours. We also thought it would be mild in flavor to let the buttermilk and buttery flavors shine through. We certainly weren't disappointed. What resulted was a warm and flaky biscuit that had a great soft texture, but the heartiness of whole grain.
Whole Wheat Buttermilk Biscuits
Makes 6 biscuits
1 1/2 c. whole white wheat flour +more for dusting
1 1/2 T. evaporated cane juice
1 1/2 t. baking powder
1/4 t. salt
1/4 t. baking soda
4 T. unsalted butter, chilled
3/4 c. well shaken buttermilk
1 T. milk or cream for brushing
1) Preheat oven to 425 degrees. In a medium bowl whisk together whole white wheat flour, evaporated cane juice, baking powder, salt and baking soda. Whisk thoroughly so the ingredients are well combined and fluffed.
2) Cut butter into small cubes and add into the flour mixture. Using your hands combine the butter and flour mixture until it resembles fine meal.
3) Using a fork stir in buttermilk until well combined. Turn the dough out on to a floured work surface and using floured hands knead dough 6 times. Use your hands to form a 8 x 6 inch rectangle with the dough. You can either use a glass or biscuit cutter and cut out 6 biscuits from the dough or you can use a floured knife to cut 6 square biscuits from the dough. We opted for round biscuits.
4) Brush the tops of the biscuits with either milk or cream and bake for 12-15 minutes on an ungreased/unlined baking sheet until they begin to turn golden brown.
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