Happy Wednesday, beautiful people!
I just got back to LA and it’s so gorgeous out. Dingy cut-off shorts and sandals are totally happening right now. And all I want to do is sit outside a coffee shop and shop for sundresses online.
But instead I’m at work, working. Boo!
At least we have biscuits!
These things are the jam. No joke.
I was searching for a buttermilk biscuit that had a little something to it. I wanted texture, I wanted light, flakiness, and I wanted flavor a.k.a butter.
If you’re looking for the same thing–this is your biscuit.
This could be our biscuit.
“Look at all that milk…that could be our milk…”
Name at that movie!!!
If you can then I love you.
Back to biscuits!
There’s whole wheat flour and all-purpose. I wanted to ensure the utmost flakiness so I used whole wheat pastry flour. If this is annoying and you only have normal ol’ whole wheat flour on hand, then just use that. No biggie.
You know all those crazy chefs on Top Chef that bake sans recipes or references? Yeah, that’s crazy. But this recipe is something that is totally memorize friendly. All measurements are pretty much one-to-one. Kind of genius.
If we found ourselves on Top Chef, at least we’d have biscuits, right?!
Double bonus: it took about 10 minutes to whip up. One bowl, dry ingredients in, add the butter, add the buttermilk, BOOM! Roll out the dough and cut. Super simple. I love butter.
And then I got crazy and decided to put a scoop of strawberry ice cream inside and a dollop of whipped cream on top.
Very, very good idea.
Whole Wheat Buttermilk Biscuits
Yields 8-10 biscuits
Recipe tweaked from Danny Broome
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons sugar
1 stick unsalted butter, cold, cut into pieces
1 cup buttermilk, cold
Preheat oven to 450 degrees F.
In a large bowl whisk flours, baking powder, baking soda, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add buttermilk to dry ingredients, stirring (with a wooden spoon or your hands) until dry ingredients are moistened.
Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times and shape into a ball. Roll or pat dough out to about 1-inch thickness. Cut with a biscuit cutter and place on an ungreased baking sheet. Combine the remaining scraps of dough together, roll and cut a few more biscuits and transfer to baking sheet. Stop here. Any extra dough you have discard, as they will probably yield tough biscuits.
Bake for about 12 to 14 minutes or until a light golden brown.