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
Ingredients:
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
Directions:
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.
Enjoy :)
