Tuesday, November 13, 2012

Sprouted Whole Wheat Flour Buttermilk Biscuits

Photo credit
This recipe is almost entirely from Alton Brown...but he didn't use sprouted soft whole wheat flour and he used shortening.

But, you are smarter than that, aren't you.

Yup.  I knew it.

Sprouted Whole Wheat Flour Buttermilk Biscuits
  • 2 C sprouted soft whole wheat flour
  • 4 t baking powder
  • 1/4 t baking soda
  • 3/4 t salt
  • 4 T very cold butter
  • 1 C cold buttermilk
  1. Preheat oven to 450 degrees.
  2. Meanwhile, in a large mixing bowl add flour, baking powder, baking soda, and salt.
  3. Cut butter into small chunks.  Place into bowl with flour mixture.
  4. With fingers and working quickly so the butter doesn't melt, pinch or rub pieces of butter into the flour mixture until it all looks like crumbs.
  5. Make a well in the center of the flour/butter mixture and pour in the chilled buttermilk.  Stir just until the dough comes together.  The dough will be VERY sticky.
  6. Turn dough onto a well-floured counter; dust top of dough with flour.  Gently fold dough over on itself 5-6 times.  Press into a 1' thick round.  Cut biscuits with a 3" round cutter or a glass wide-mouth canning jar.  
  7. Place cut biscuits on cookie sheet so they just touch.  Reform scraps, working as little as possible and continue cutting.
  8. Bake until biscuits are a light golden color on top, approx. 15-20 minutes.

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