I just finished my last training run for my marathon. This week was sort of silly, but it was the final week of taper so really it was just about staying loose and feeling comfortable. At this point in training, you are totally ready for the marathon so this week I just ran 3, 3, and then 2. I don't want to tire myself out and I want to stay ready. I just finished my 2 miles and I feel great! I am nervous, but so excited.
In honor of traveling to Nashville for the weekend, I decided to share a recipe for some good-old biscuits. I saw the recipe on Cook's Illustrated and then I adapted it to use my favorite whole wheat flour. They came out AMAZING! I ate these with everything! Chilli, butter and jelly, some peanut butter, anything! They were flaky and super tasty and I was in love.
Whole Wheat Buttermilk Biscuits
3 cups King Arthur White Whole Wheat Flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp kosher salt
16 tbsp unsalted butter, frozen for about 20 minutes
1 1/4 cups light buttermilk, cold
1. Preheat oven to 400 and line a baking sheet with parchment paper.
2. In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt. Coat the butter with some of the flour mixture and then using a cheese grater, grate 14 tbsp of butter into the flour mixture. Toss to combine.
3. Pour in the buttermilk and using a spatula, fold until it is combine.
4. Dump mixture out onto a well-floured surface and use your hands to shape the mixture into a rough square. Roll the mixture out using a rolling pin (or if you're me, a wine bottle!). You want to create about a 12 by 9 inch rectangle. Then, fold this into thirds like a business letter about to go into an envelope. Then, roll it out the perpendicular (see? math!) direction from where you rolled before into a 12 by 9 inch rectangle and then fold into thirds again. Continue to do this for a total of 5 folds.
5. Roll the dough out into a square so that the dough is about 1 inch thick. Cut into squares using a sharp knife. Place the biscuits on the prepared baking sheet.
6. Melt the last 2 tbsp of butter and brush the tops of each biscuit with butter.
7. Place on the upper-middle rack of your oven and bake for 25-30 minutes. Biscuits should be golden.