100% Whole wheat biscuits

Charles grilled beautiful rib-eyes yesterday and I needed an equally impressive bread to go with.

100% Whole wheat Biscuits with thyme and cheddar

Preheat oven to 475 degrees

2 cups white whole wheat flour 
1 1/2 sticks FROZEN butter diced 
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt 

1/2 cup sharp cheddar diced
1 teaspoon thyme leaves, dried
1 cup buttermilk

In a food processor pulse all the dry items together until a cornmeal consistency is achieved.  

Turn processor on low and pour in buttermilk until the dough JUST comes together.

Turn out onto a floured surface, pat the dough into a disk.  

Pat the dough  into a rectangleFold ends of rectangle in to the middle like a letter.  Repeat this fold three times.

For the cutting, I make square biscuits.  Round cutters are fine but I think there is less waste with the square biscuits. 

Pat dough into 6 inch by 10 inch rectangle.  with a VERY sharp knife trim 1/4 inch from each side.  Cut the dough in 8 equal squares and remove to a cookie sheet lined with parchment paper. 

Place each biscuit close to each other but not touching. At this point the biscuits will benefit from a short rest in the fridge.  30 to 60 minutes.  They can stay in the fridge up to 12 hours or can be frozen for later baking.

Bake 15 minutes





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