I was trying to direct someone to my whole wheat biscuit recipe on my blog and then realized I had not posted it here yet. 🙂
This recipe is based on one from Damon Lee Fowler, I believe from his “New Southern Kitchen” cookbook, although I will have to check when I get home. His wasn’t 100% whole wheat or made in a food processor. If you are interested in Southern cooking from real food ingredients, then I also like his “Classical Southern Cooking” cookbook, but it is sometimes hard to find a copy as it came out in 1995 and is out of print. Or, you can visit his cooking blog for more Southern recipes.
100% Whole Wheat Southern Breakfast Biscuits
Made in the food processor!
- 2 cups whole wheat pastry flour
- 3 tsp aluminum-free baking powder (Rumford is a brand that is; Clabber Girl has aluminum)
- 1 tsp sea salt
- 4 Tbsp chilled real butter (it needs to be very cold)
- 3/4 cup whole milk buttermilk, or plain whole milk yogurt thinned with milk to buttermilk consistency
- Position a rack in the center of the oven and preheat it to 500°F. (Yes, that hot.)
- Sift the flour, baking powder, and salt into the bowl of your food processor. Pulse for a second to mix them together.
- Cut the butter into small pieces about 1/2 inch or so and add to the food processor bowl. Pulse until it is the texture of very small peas Do not over blend as small lumps of fat are what make the biscuits flaky.
- Through the downspout of your processor when the lid is on adn the processor is running, slowly add the buttermilk. You may not need all of it — ambient humidity and the moisture content of each bag of flour will vary virtually every time you make bread. Mix with as few pulses as possible until all the dough clumps together and pulls away from the sides of the bowl, slowly adding more buttermilk until all the dry ingredients are incorporated into a dough that is no longer crumbly.
- Turn the dough out onto a lightly floured work surface and pat or gently roll it flat about 1/2 inch thick. Fold it in half and pat flat again; this technique helps to build layers that will rise and create the much sought after flakiness. Repeat this twice more, then lightly flour the surface and roll or pat it out to 1/2 inch thick.
- Using a sharp, round 2-inch biscuit cutter dipped in flour before each cut, cut the dough straight down without twisting the cutter, into 12 biscuits. When you are cutting at the edges of dough, be sure that there is a cut side all the way around the biscuits or they won’t rise evenly.
- You will have scraps of dough left over and you won’t want to waste them; they can be re-worked if you use extra care. Gather the scraps together, lightly fold the dough over itself, and pat flat about three times – until the scraps just hold together. Then pat – don’t roll – the dough until it is 1/2 inch thick and cut into additional biscuits.
- Put the biscuits on an lightly greased baking sheet and bake until they are risen and golden brown, about 8-10 minutes. Brush with melted butter if you would like and serve piping hot.
Even using healthier whole wheat flour, they are a big hit of grains, especially since the girls eat several. They also take longer to make than our weekday oatmeal or scrambled eggs, so we usually only get to enjoy these on weekend mornings.