Quick and easy dinner biscuits with a nice "wheaty" flavour and little buttermilk twang. Great for sopping up sauces. A little too light for dipping into soups.

I like to make four smaller biscuits to eat with a dinner or two larger biscuits for breakfast sandwiches.

Servings:
2
Preparation Time:
preheat + 20 minutes

Tools

• baking sheet
• baking parchment (not waxed paper)
• liquid measuring cup
• scale or dry measuring cup
• measuring spoons
• whisk
• wooden spoon
• bowl scraper
• medium bowl
• rolling pin

Ingredients

• 100 ml buttermilk (less than 1/2 cup)
• 120 g whole wheat flour (1 cup)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp kosher salt (powdered)
• 1 Tbsp cold unsalted butter

Cooking Instructions

• Measure buttermilk and leave to warm on the counter while you preheat oven to 400F (450F if not using convection).
• Place a 6" x 8" piece of baking parchment on the baking sheet.
• After oven reaches desired temperature, whisk together dry ingredients in the bowl.
• Pinch the butter into the flour until the flour resembles a course cornmeal.
• Add just enough of the milk and gently stir in until the dough just comes together.
• Scrape out onto lightly floured counter and gently bring together into a square-ish ball.
• Cover with turned over bowl for 5 minutes.
• Gently press/roll out dough into a square just under 1/4" thick.
• Fold in half twice and press/roll out until just over 1/2" thick.
• Cut into two or four biscuits.
• Brush on a dab of milk for a thicker crust or melted butter for a crunchy crust.
• Bake on parchment for 12 to 14 minutes. Eat while hot.

Notes
If you use whole milk, do not add the baking soda.
If you use non-fat milk, do not add soda, use a little less milk and add a bit of butter.
If you use white flour, add a bit more liquid.
Lightly butter the baking parchment and lightly sprinkle with cayanne powder for biscuits that bite back a bit.