Ingredients
- ⅓ cup stone-ground whole-wheat pastry flour
- 1 ⅔ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- Generous 1/2 teaspoon kosher salt
- ⅓ cup frozen unsalted butter
- 1 ¼ cups buttermilk
- Nutritional Information
Nutritional analysis per serving (12 servings)
130 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 3 grams protein; 14 milligrams cholesterol; 289 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12-14 biscuits
Preparation
- Preheat oven to 500 degree. In a large bowl, mix dry ingredients, cut butter into small chips adding into the mix. Use a pastry cutter to incorporate butter into flour until mixture becomes mealy. Create a small indentation in center of mix and add buttermilk. Fold dry mix into wet center with wooden spoon until dough ball is formed.
- Transfer dough to work surface that has been floured with mix of wholewheat flour and all-purpose flour. Press dough into a flattened round and fold over; flatten again and fold, then flatten and fold the dough once more. With palm of hand, press dough to 1/2-inch thickness. (Do not use a rolling pin — biscuits will not rise properly.)
- Cut out biscuits with sharp biscuit cutter into 2 1/4-inch rounds, if possible. (Make sure the cutter is sharp. A dull one seals the dough around the edges, and the biscuit will not rise properly). Place biscuits on baking tray 2 inches apart and place in upper third of the oven.
- Bake for 3 minutes, then reduce the heat to 450 degrees and bake for 7 minutes or until golden brown. Place the biscuits in a basket with a paper towel on the bottom, and cover with a kitchen towel (don’t wrap them in the towel).
- Preslice chilled butter to serve with biscuits. It saves time as biscuits are passed around table.
35 minutes
Dining and Cooking