These biscuits are tender, flaky, and absolutely delicious. They're fantastic with milk sausage gravy. But, they also make a seriously delicious strawberry shortcake. And with the addition of lemon and thyme... OH, Yum.
1 cup all purpose flour
1 cup whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
6 tablespoons of butter, very cold, diced
1 cup of buttermilk (more or less)
Put the flour, salt, and baking powder into the workbowl of your food processor fitted with the plastic dough blade. Pulse this to mix it and then add the diced butter. Pulse until it is coarsely combined. Add the buttermilk through the opening in the top as you pulse it to mix it together. Add it very slowly and only add enough to bring the dough together. It’ll be different every time you make them.
Turn the dough out onto the counter (here comes my new technique) and roll it into a cylinder with a circumference that is the size of the biscuit you want to make. Cut the cylinder into equally sized pieces…again depending on the size of biscuit you want. Place them on a cookie sheet lined with silpat or parchment and bake at 400º for 8 - 15 minutes depending on the size you chose to cut them into.
We cut our dough into about 8 pieces (4 inches in diameter, and about and inch or so thick). They took approximately 20 minutes to bake.
For lemon thyme biscuits, add:
2 T chopped thyme
1 T lemon zest
1 T sugar
We talk about this recipe HERE (Biscuits with Milk Sausage Gravy). And HERE (Leek & Morel Strata)
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