Tuesday, May 04, 2010

Whole Wheat Buttermilk Biscuits

Back before Little Bit was officially diagnosed with ADD, we tried altering her diet to see the difference in behavior by removing sugar, etc. During this time I also began working more with Whole Wheat flour in my recipes including pancakes, muffins and biscuits.

I also began using more buttermilk in these recipes instead of regular milk. I played with fermenting my own buttermilk and while the taste and texture were superior to store bought, I didn't think that the final baked/cooked products that I used the buttermilk in were as good. I got a better rise out of store bought buttermilk. I also found that freezing the buttermilk resulted in an inferior baked good. So, to fix this problem, I just use up my buttermilk all at once by making muffins, pancakes, etc. and freezing them to be used another day. This is a great option for mornings that are too busy to bust out all the items to make a batch of pancakes or whatever. I always batch cook pancakes and french toast for the freezer and Little Bit enjoys them for breakfast every week.

Sorry, got a bit off track there! Anywhoo, this recipe is from RelishMag.com. Go take a look at the site. There are some great recipes there including this one:

Whole Wheat Buttermilk Biscuits

2 cups whole-wheat flour, divided
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
6 tablespoons cold butter, cut into small pieces
¾ cup, plus 2 tablespoons, buttermilk, plus more if needed

1. Preheat oven to 450F. Combine 1 3⁄4 cups flour, baking powder, baking soda and salt in a medium bowl; whisk together. Add butter, toss with your fingers to coat with flour, and rapidly pinch and fluff butter into flour with your fingertips to make small flakes. Work quickly to keep butter firm.
2. Add buttermilk; stir well with a fork until the dough gathers into one large lump. Drizzle in additional droplets of buttermilk if necessary.
3. Scrape dough onto a flat surface sprinkled with remaining 1⁄4 cup flour. Roll dough to coat with flour, then pat out into a rough rectangle about 1⁄2-inch-thick and fold it in thirds. Repeat the patting and folding. Pat dough into a thickness of 1 inch. Dip a 2-inch round cutter into flour and stamp out biscuits, coating the cutter with flour before each stamping. Place biscuits, top sides up, on a heavy ungreased baking sheet about 1 inch apart.
4. Bake 10 to 12 minutes, until biscuits are golden brown. Makes 12 biscuits.

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