My family was deprived of biscuits for nearly a decade once I stopped buying canned supermarket biscuits. Well, except when we went to Cracker Barrel or my mom's. I tried a couple of whole wheat biscuit recipes, but they were usually dense and a little dry.
That is, until I found a recipe in Joy of Cooking - there's a reason that cookbook has been around for decades. This is my slightly adapted version.
The biscuits turn out light and fluffy with the mild tang of buttermilk. Slather on some real butter and a smear of sorghum or jam and you will experience a little bit of Southern heaven.
Whole Wheat Buttermilk Biscuits
(
makes about 20-24)
2 1/2 cups whole wheat pastry flour (or white whole wheat)
1 cup unbleached AP flour
4 tsp aluminum-free baking powder
1 tsp baking soda
1 1/2 tsp sea salt
2/3 cup unsalted butter, coconut oil, or non-hydrogenated shortening (I use 1/2 butter, 1/2 coconut oil)
2 cups buttermilk
Preheat oven to 400 degrees. Mix first six ingredients in bowl or food processor. Cut in butter/coconut oil/shortening until mixture resembles fine crumbs. Stir in buttermilk. If dough is too sticky, add one tablespoon of flour at a time until you are able to handle the dough. Knead it
gently on a well-floured surface. Pat the dough out to 1/2 inch thickness. Cut with two-inch biscuit cutter or juice glass and place on ungreased or parchment-lined cookie sheet. Handling dough scraps
gently, you may pat out and cut again. Bake until lightly browned, about 10-12 minutes.
Soaked option: Stir flour into buttermilk, cover, and soak for 12-24 hours before making. Then, cut butter into chunks and work into the flour mixture, along with the remaining ingredients. Knead and cut dough as directed above.
Tip: For soft sides and slightly higher rise, place dough rounds touching each other. For lightly crispy sides, space 1 inch apart on sheet.
Linked to
Better Mom Monday,
Domestically Divine Tuesday,
Titus 2 Tuesday,
What's Cooking Wednesday,
Wonderful Food Wednesday,
Natural Living Link-up.
