- 1 scant cup milk (whole, 2%, or heavy cream)
- 1 tablespoon lemon juice or vinegar
- Mix them together and immediately you will see the milk start to thick even curdle. Use every bit of it in the recipe.
Flaky Whole Wheat Buttermilk Biscuit
This Flaky Whole Wheat Buttermilk Biscuit has exterior to be flaky and the interior pillowy and light. Satisfying and healthy is a pretty hard combo but these biscuits deliver on that promise.
- 2 1/2 Cup Whole wheat Flour
- 1 Cup Cold buttermilk
- 8 Tablespoon Unsalted Butter Frozen and cut into cubes
- 1 Teaspoon Sugar
- 1 Teaspoon Salt
- 1 1/2 Tablespoon Baking Powder
- 2 Tablespoon Salted butter to brush on top
- Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into cubes and add to flour, then pulse 6 or 7 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a grater, fork or a pastry cutter.) Return dough to bowl, add buttermilk and stir with a fork until it forms a rough ball (don’t worry if it is a little sticky).Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.Gently roll out the dough some more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimps the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits.Place biscuits on a baking sheet and place in oven. Bake until golden brown, approximately 12 to 15 minutes. Serves 6 to 8. Brush on the melted butter and enjoy!