Butter Biscuits
Classic buttery, flakey biscuits, but with that nutritious, flavor punch of stone-milled, whole grain flour.
Recipe
(makes 9-12 biscuits)
Ingredients:
2 cups of Org. Soft White Wheat flour or All Purpose (plus approx. ½ cup extra for dusting)
1 tbsp baking powder
¼ tsp baking soda
1 ¼ tsp salt
6 tbsp of unsalted butter (grated from frozen, or through a food processor is ideal)
1 cup buttermilk or regular milk
Instructions:
In a mixing bowl whisk together the dry ingredients.
Next, add the frozen grated butter and cut into the flour until appears crumbly and pea sized (you can use your hands, pastry cutter, or fork)
Pour in the milk and fold with a spatula until fully incorporated. The dough will be sticky and wet.
Pour the dough onto a lightly floured, clean surface. Sprinkle the dough with flour and flatten into a rough rectangle, about an inch thick. Using your hands or a bench scraper, fold over one side of the rectangle (taco style) and pat flat again, dusting any sticky exposed parts with flour. Repeat this folding/flattening six times (this creates the flakey layers!).
Flatten the rectangle to about a ½ inch high, and cut into your desired shape/size (I do squares, about 2”x2”). Transfer to a parchment covered pan or baking sheet. Keep biscuits close, spaced no further than ½ an inch apart. Sprinkle tops with salt if desired.
Turn the oven on to 450, and while it preheats, stick the prepared pan and biscuits in the freezer to firm up for about 10 minutes.
Bake biscuits for approximately 15 minutes (times may vary based on your preferred biscuit sizes). Let cool for at least 10 minutes, then enjoy!
