This year I’m trying to reduce food waste in my fridge. As it is, I am still working through leftovers (food and ingredients) from the holiday season in December. I rarely have actual buttermilk on hand because I don’t use it often. Usually, I make “cheat” buttermilk – milk with some white vinegar when a recipe calls for buttermilk. There are however some recipes that don’t fare so well with cheat buttermilk. Buttermilk biscuits might be one of them. Since I’m also trying to eat healthier this year, I’ve been on the look-out for more whole-wheat recipes. I found this recipe online and decided to try it out.
The biscuits turned out light and fluffy, but not as light as I would have liked. Overall, they were delicious, with and without jam. The hubs enjoyed them and heartily ate three. It also gave him an excuse to open his German bitter marmalade.
Whole-Wheat Buttermilk Biscuits
(taken from here)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 teaspoon salt
- 4 teaspoons baking powder
- 1 tablespoon white sugar
- 1/4 butter, cut into pieces
- 1 cup buttermilk
- Preheat oven to 450ºF.
- Combine all the dry ingredients together.
- Cut in butter using a pastry blender or knife until mixture resembles coarse crumbs. Stir in buttermilk until just moistened.
- Turn out dough onto lightly floured surface and knead about 8-10 times. You don’t want to over knead the dough.
- Roll out dough to about 3/4 inch thickness and cut out biscuits using 2.5 inch biscuit cutter. You can also use a cup. You can also cut your biscuits smaller/larger.
- Place biscuits on ungreased baking sheet and bake for 10-12 minutes, or until lightly browned.
- Serve warm with jam, butter, or clotted cream. You can also make biscuit sandwiches.