These delicate biscuits are heavenly whether served up with hearty sausage gravy or drizzled with raw honey. The buttermilk not only acts as a soaking medium, but adds a delightful depth of flavor as well.
- 3 c. whole wheat flour of your choice- hard white is my favorite
- 1 1/2 c. cultured buttermilk
- 2 T. Sucanat
- 1 t. sea salt
- 7 t. aluminum-free baking powder
- 1/2 c. cold butter, cut into small chunks or shredded with the coarse side of a cheese grater.
- Unbleached, unbromated white flour (optional)
Combine flour, sucanant, and buttermilk. You should have a heavy, wet dough, but it should still be somewhat kneadable. Cover with plastic wrap to prevent drying and allow to soak at room temperature for at least 12 hours.
Add the cold butter pieces. Incorporate them into the dough, but do not over-mix. It is perfectly acceptable to have visible chunks of butter within the dough. Over handling will cause the butter to melt and result in tough biscuits.
Pat the dough onto a well-floured surface, approximately 1 inch thick. Cut with a floured glass or biscuit cutter. Place on an ungreased baking stone or cookie sheet and place in a preheated 425 degree oven.
Bake for 10-12 minutes, or until lightly browned, being careful not to overbake. Yields approximately 12 thick biscuits.
Though this biscuits have a decidedly different texture than traditional white flour, baking powder biscuits, I think they are a good trade-off. They are still delicious, plus I feel better about serving them to my family since they have the added nutrition of properly prepared whole wheat.