 |
Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 8 |
|
I love to sop up gravy....these would be great for that. Ingredients:
2 1/2 cups white whole wheat flour or regular whole wheat flour |
1/2 cup unbleached bread flour |
2 1/2 teaspoons baking powder |
3/4 teaspoon salt |
3/4 teaspoon onion powder |
1/2 teaspoon baking soda |
1/2 teaspoon dried ground thyme |
1/2 teaspoon dried rubbed sage |
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes |
1 cup buttermilk plus additional for brushing biscuit tops |
1 large egg |
Directions:
1. Position rack in center of oven and preheat to 400°F. Whisk whole wheat flour, bread flour, baking powder, salt, onion powder, baking soda, thyme, and sage in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk 1 cup buttermilk and egg in small bowl to blend. Add to flour mixture and mix with fork until evenly moistened (dough will be slightly sticky).
2. Turn biscuit dough out onto floured work surface. Knead briefly just until dough comes together, about 4 turns. Gather dough into ball. Using hands, flatten dough to 3/4-inch-thick round. Using 2-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds. Transfer rounds to prepared baking sheet, spacing 1 to 1 1/2 inches apart. Gather dough scraps; flatten to 3/4-inch thickness and cut out additional rounds. Brush tops of biscuits with additional buttermilk.
3. Bake biscuits until tops are light golden and tester inserted into centers comes out clean, about 22 minutes. Transfer biscuits to rack. Serve warm or at room temperature.
|
|