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buttermilk-biscuits - for full recipe see birgerbird.com

Buttermilk Biscuits


  • Author: Sue O'Bryan
  • Prep Time: 1 hr
  • Cook Time: 15 minutes
  • Total Time: 4 hrs
  • Yield: 12 biscuits
  • Category: Bread, Baking
  • Method: Baking
  • Cuisine: American

Description

A nutritious and delicious recipe for buttermilk biscuits using dark rye flour, sharp white cheddar cheese and whey


Ingredients

3 cups All-purpose flour

1 cup whole wheat flour

1 cup dark rye flour

5 sticks butter, chilled (I use a good European style butter such as Plugra)

2 1/2 tsp baking powder

1 tsp baking soda

1 Tbsp sale (preferably kosher)

1 Tbsp sugar

1 cup buttermilk

1 cup whey

1/2 cup grated sharp white cheddar cheese


Instructions

  1. Preheat oven to 425 F.
  2. Mix together flours, salt, baking powder, baking soda, salt and sugar.
  3. Cut butter into 1/2 inch chunks and add to flour mixture.  Rub butter into flour with hands, or cut with a pastry cutter, until mixture resembles small peas or very coarse sand.
  4. Pour buttermilk and whey into flour-butter mixture and bring dough together, being careful to not over-mix, into a large disk.  Refrigerate dough for at least 1 hour and up to a week.  The longer you refrigerate the more flaky, crispy and croissant-like your biscuits will be.
  5. Remove dough from refrigerator and roll into a rectangular approximately 10″ x 7″.  Fold into thirds like an envelope and roll out, repeating this sequence at least 3 times.  In your final roll out, aim for a rectangle of approximately 12: x 10″.
  6. Cut 12 biscuits into desired shape and place on a greased baking pan.  Transfer pan to freezer for 2 hours, covering the biscuits with saran wrap or a towel.
  7. Bake biscuits for approximately 15 – 17 minutes, or until golden brown and flaky.  Cool for a minute or two and EAT!
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