quick whole wheat buttermilk biscuits for two

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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.