Being that I’m from the South and it’s National Buttermilk Biscuit Day, I felt like it was my duty to make some biscuits :-)
My version was adapted from Super Easy Whole Wheat Biscuits by 100 Days of Real Food. Boy was I surprised at how good they were. Being that I low carb everything, I think I sometimes forget what real recipes taste like. Even my dear hubby was skeptical … probably because he knows I tinker with everything and breads don’t typically work out. He said, “what’s in them?” I told him that I didn’t low carb them but just used whole wheat flour instead of regular. He said he was awfully busy in the yard but he would try one later so I knew what he was thinking. Big thumbs down :-(
The next day, he still hadn’t tried one even though I told him that they were “normal” biscuits. Finally, I told him that he was really hurting my feelings because I don’t make bread from scratch every day, darnit (okay, I didn’t say darnit).
Finally, he tries the biscuits and thought they were great. What’s wrong with him :-)
In all fairness, I have made some pretty crappy bread by trying to get the carbs out. He has been a real trooper trying everything over the years, even when it sucks. I promised him and I promise you … these have not been low carbed in any way so try them :-)
- 1 cup milk
- 1 Tbsp lemon juice
- 1 cup whole wheat flour
- 1 cup white whole wheat flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup butter, cold and unsalted
- Pour 1 Tbsp lemon juice in a measuring cup.
- Add milk until it reaches the one cup mark.
- Combine flour, baking powder, and salt in a food processor.
- Add the butter and pulse into little pea sized pieces.
- Pour in the milk mixture and pulse until it all comes together.
- Turn out onto a counter or cutting board and knead the dough with your hands 8 to 10 times.
- Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
- Cut into biscuit rounds or just shape as you wish.
- Place on an ungreased cookie sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
- Yield 8-10 biscuits; however, I made mine even smaller and had 16 smaller servings.
Adapted from Super Easy Whole Wheat Biscuits by 100 Days of Real Food. http://www.100daysofrealfood.com/2010/04/08/super-easy-recipe-whole-wheat-biscuits/