Whole Wheat Buttermilk Biscuits
photo by Geron C.
- Ready In:
- 1 1⁄3 cups soft white wheat berries
- 4 -5 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄3 cup unsalted butter or 1/3 cup other oil
- 1 cup buttermilk (approx)
- Mill the wheat berries with the mill set at Pastry setting or as fine as your mill will mill the berries. The flour needs to be fine, not course. You will have about 2 + cups Whole Wheat Flour. (I've never had any luck with this recipe with the WW flour purchased in the store.).
- Mix together the dry ingredients.
- You can cut the butter into the dry mixture in the old fashion way or here's a trick I learned from AB. Melt the butter in the microwave in a 2 cup glass measuring cup (about 45 seconds). Pour the COLD buttermilk in the cup with the melted butter. The butter will coagulate into beautiful little clumps just like you want. Mix in with the dry ingredients until it begins to pull away from the bowl (I use a fork). Do not overmix. Dump out onto a floured or oiled surface and pat out about 1/2 to 3/4 " thick. At this stage you can fold and pat but don't overdo the folding and patting. We're dealing with WW high gluten.
- Cut into circles. I use a Baby Gerber Apple Juice can from our first child who is now 46 years old (that can's cut out a bunch of biscuits!). I like soft sided biscuits so I put them in the pan sides touching.
- Bake at 425°F till lightly browned 10-12 minutes. If you've done everything right when you try to pick one up to butter it the top will come off. Yep, they're that tender and fluffy.
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