Sunday, January 2, 2011

Buttermilk Biscuits

  • 1 3/4 c whole wheat flour
  • 2 c bread flour
  • 2 T baking powder
  • 1 1/4 t sea salt
  • 3 T honey
  • 6 T cold butter, diced
  • 1 egg, beaten
  • 1 1/4 c buttermilk
  • 1 egg yolk
  • 2 T half & half


Preheat oven to 425 degrees. Prepare baking sheet according to the method of you liking. In a large bowl, mix flours, baking powder and salt together. Add honey and butter. Cut butter into mixture with a pastry blender until mixture resembles coarse meal and only small bits of butter remain.

Add egg and buttermilk and mix, dough will look shaggy. On a lightly floured surface, knead dough a few times. Roll dough to a 1/2 inch thickness and cut biscuits. Gather up remaining bits of dough, re-roll, and cut additional biscuits. Place biscuits on baking sheet, combine egg yolk and half and half for wash. Lightly brush tops of biscuits with wash and refrigerate, uncovered, for 12 minutes. Bake for 18 - 20 minutes and serve piping hot.

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