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 rectangle. Fold 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.
Eat
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 rectangle. Fold 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.
Eat
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