Whole Grain, Buttermilk Biscuits (and Mix)
Our simplest mix—just add cream, knead together, cut out the biscuits, bake—that's it! We think these are a delicious addition to any breakfast, and are versatile enough for you to throw in a little something extra (think cheddar, chive, or extra sugar and currents to make scones).
Recipe
* = included in the M+R Buttermilk Biscuit Mix
Ingredients:
*2 cups M+R All Purpose flour, plus more for counter
*1 tablespoon sugar
*½ teaspoon baking soda
*2 teaspoons baking powder
*1 tbsp buttermilk powder (sub 1 tbsp full fat greek yogurt)
*1 teaspoon sea salt
1 1/4 cup cream (plus 2 tbsp to brush on top of cut biscuits)
Instructions:
Preheat oven to 450.
Mix the dry ingredients in a bowl, then add the cream (if subbing yogurt for buttermilk powder, mix the yogurt and cream together separately until smooth). Mix with your hands or spoon until cream is incorporated and a dough ball forms.
Let the dough rest for 5 minutes (this softens the bran).
Next, dump out the dough on a clean and floured surface, knead/work the dough for about 5 minutes, and then use a roller to roll out to ½ inch thickness.
Using a 2” (or close to) biscuit cutter, or the rim of a water glass, cut out the biscuits (ball up the scraps each time and re-roll/cut until you have all your biscuits cut out).
Place biscuits on a baking sheet lined with parchment paper, about a ½ inch apart. Brush the tops with a little cream, and sprinkle lightly with salt.
Bake for 12-15 min, or until tops and bottoms are golden brown.
