Southern Whole Wheat Buttermilk Biscuits
These light and fluffy Southern style buttermilk biscuits are quick, easy, hearty, and soul satisfying! After you've made them a few times, you will be able to whip up a batch in less than 10 minutes plus bake time!
And this recipe is an excellent base for creative baking! Once you have the standard recipe down, you can begin to experiment with additives such as herbs, spices, and cheeses! A Spicy cheddar biscuit made with Killaree and cayenne adds a kick to any dinner!
IMPORTANT: The bacon drippings listed in this recipe assumes that you are using grass-fed, pastured pork bacon. Meat (including pork and beef) that has been fully pastured is actually GOOD for you! It has a high Omega-3 profile and a balance of essential fats and minerals. Factory farmed meat and dairy of any kind DOES NOT!!!! It has all the wrong kind sof fats and chemicals and free radicals. So, if you are NOT using pastured meat products, do NOT use the drippings. And DO NOT substitute Crisco/vegetable shortening for it - that's even worse for you! Simply use 8 Tbsps of Pasture butter instead and have some extra buttermilk on hand. Organic Valley has a good option for Pasture Butter that can be found in most stores.
On a separate note, for anyone who is still fixated on the media's anti-fat campaigns and/or the arguments for the virtues of factory farming, please note that since I began eating a whole foods, organic diet, my LDL cholesterol has dropped to 51 - yes, 51! While eating bacon, cream, whole eggs, beef, and healthy oils, my cholesterol has leveled out and I can quite literally double it and still be within optimal range!
Moral of the story? Eat local, eat fresh, eat whole foods, and eat humanely. Your body will thank you....and so will the planet!
Yield: 9 Servings Ready in 30 minutes
favorite of 12 people 15 people want to try
|1 CupOrganic Whole Wheat Pastry Flour; Sifted|
|1 CupOrganic All-Purpose Flour; Sifted (I Like King Arthur)|
|1/4 teaspoonBaking Soda|
|4 teaspoonsBaking Powder; Aluminum Free ONLY!!|
|1 teaspoonSea Salt|
|4 tablespoonsBacon Drippings; VERY Cold - Grass-fed, Pastured pork only!|
|4 tablespoonsOrganic Pasture Butter; VERY Cold - Unsalted or Lightly Salted only!|
|1 cupOrganic Buttermilk|
Southern Whole Wheat Buttermilk Biscuits Preparation
1) Preheat oven to 450 degrees.
2) Whisk together both flours, baking soda, baking powder, & salt.
3) Cut up the chilled butter and bacon drippings into small chunks and cut into the dry ingredients with a chilled pastry cutter. (You can use your fingertips, but make sure you work fast so the fats don't melt.) Do this until the mixture resembles course meal (pieces of fats should not be larger than a pea).
4) Make a well in the center of the mixture and slowly pour in the buttermilk.
5) Using a Danish Dough Whisk or wooden spoon, combine the ingredients JUST UNTIL the dough comes together and forms a ball. The dough should be somewhat wet and sticky. If it looks dry, add in a tiny bit of buttermilk until the consistency is correct.
6) Turn dough out onto a lightly floured surface.
7) With lightly floured hands, knead the dough 5-6 times, ONLY enough to bring it all together!
8) Pat down to a 1 inch thick round. (Do NOT use a rolling pin!!!)
9) Lightly flour a round cookie or biscuit cutter and use it to punch out dough. DO NOT twist the cookie cutter! Press straight down and lift straight up!!! (You can pat out the remaining dough and cut more biscuits, but make sure you remember that the second round will NOT be as good!!)
10) Place the biscuits with their sides touching in a large cast iron pan or on an ungreased natural cookie sheet lined with parchment.
11) Brush tops with a small amount of melted butter.
12) Bake at 450 until tops are golden brown - Approx. 8-10 minutes. Remove from oven.
13) Immediately brush tops with melted butter and set on a wire rack to cool slightly.
Serve warm!! Fantastic with fresh raw butter or clotted cream and strawberry conserve!
Remember to NOT overwork the dough!!! This is the MOST important thing in making biscuits... and the part that people mess up the most. Only knead the dough enough for it to come together and NO MORE! It should be about 5 times, but if it's less, that's fine! If your dough comes together after 3 kneads, awesome!
And don't forget: If you use the scraps to make more biscuits, they will NOT be as light and fluffy as the first round because the gluten will have formed more, making them a bit denser and tougher. But they will still taste good! Esp drowning in a sea a country gravy! :D
Also, if you do not have a Danish Dough Whisk, invest in one! It will be one of the best $10 you spend for your kitchen!!
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