"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Whole Wheat Buttermilk Biscuits Recipe

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This recipe for Whole Wheat Buttermilk Biscuits, by , is from This is MY Cookbook!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom
Added: Tuesday, July 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. whole wheat flour, divided
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
6 tbsp. cold butter, cut into small pieces
3/4 c. plus 2 tbsp. buttermilk, plus more if needed

Directions:
Directions:
1. Preheat oven to 450. Combine 1 3/4 c. 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 c. flour. Roll dough to coat with flour, then pat out into a rough rectangle about 1/2" thick an fold in thirds. Repeat the patting and folding. Pat dough into a thickness of 1". Dip a 2" 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" apart.
4. Bake 10 to 12 minutes, until biscuits are golden brown.

Number Of Servings:
Number Of Servings:
12

 

 

 

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