Whole Wheat Buttermilk Biscuits
"In 'Clinton Street Baking Company Cookbook'"
- Ready In:
- 1hr 2mins
- Ingredients:
- 8
- Yields:
-
6 biscuits
ingredients
- 1 cup all-purpose flour, plus more for dusting
- 1 cup whole wheat flour
- 2 tablespoons baking powder
- 1 1⁄2 tablespoons sugar
- 1⁄4 teaspoon salt
- 3 tablespoons unsalted butter, chilled and cubed
- 3 tablespoons vegetable shortening, chilled and cut into small chunks
- 3⁄4 cup buttermilk
directions
- Preheat oven to 350°.
- Add 2 cups flour and other dry ingredients in the bowl of an electric mixer; mix on low speed with the paddle attachment until combined.
- Add in the butter and shortening ; mix on low speed until the dough reaches a crumbly texture.
- The butter and shortening should be the size of peas.
- Turn off the mixer and add buttermilk to the bowl all at once.
- Mix very briefly on low speed until the dough just comes together (this should take less than 10 seconds).
- Turn the dough onto a floured surface and form it into a ball; lightly knead the dough two or three times until combined.
- Pat out the dough to t 3/4- to1-inch thickness; shape the dough into a rectangle, making the sides high.
- Using a 2-inch biscuit cutter, cut out 4 biscuits.
- Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour.
- Gather the dough scraps and, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll.
- Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.
- Place the pan in the oven for 15-17 minutes, or until golden brown and cooked through.
- Halfway through the baking process, rotate the pan for even browing.
- Serve warm with butter and jam.
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