Paul Buxman’s Biscuits
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ⅓cup stone-ground whole-wheat pastry flour
- 1⅔cups all-purpose flour
- 1tablespoon baking powder
- ½teaspoon baking soda
- Generous ½ teaspoon kosher salt
- ⅓cup frozen unsalted butter
- 1¼cups buttermilk
Nutritional analysis per serving (13 servings)
120 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 168 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 500 degree. In a large bowl, mix dry ingredients, cut butter into small chips adding into the mix. Use a pastry cutter to incorporate butter into flour until mixture becomes mealy. Create a small indentation in center of mix and add buttermilk. Fold dry mix into wet center with wooden spoon until dough ball is formed.
- Step 2
Transfer dough to work surface that has been floured with mix of wholewheat flour and all-purpose flour. Press dough into a flattened round and fold over; flatten again and fold, then flatten and fold the dough once more. With palm of hand, press dough to ½-inch thickness. (Do not use a rolling pin — biscuits will not rise properly.)
- Step 3
Cut out biscuits with sharp biscuit cutter into 2¼-inch rounds, if possible. (Make sure the cutter is sharp. A dull one seals the dough around the edges, and the biscuit will not rise properly). Place biscuits on baking tray 2 inches apart and place in upper third of the oven.
- Step 4
Bake for 3 minutes, then reduce the heat to 450 degrees and bake for 7 minutes or until golden brown. Place the biscuits in a basket with a paper towel on the bottom, and cover with a kitchen towel (don’t wrap them in the towel).
- Step 5
Preslice chilled butter to serve with biscuits. It saves time as biscuits are passed around table.
Private Notes
Comments
The recipe claims that using a rolling pin will prevent a good rise. My experience belies that. Rather, I believe that over-manipulation of the dough, whether by hand or implement, is the detracting factor.
How did you sharpen it?
Please, how do you sharpen a biscuit cutter?
The perfect vehicle for the unsifted varietal flours we mill! Simple, quick, and “transparent” in the sense that the flavor and texture of these biscuits correlates 1:1 with the flavor and texture of the ingredients used. I made these with 100% whole grain flour, no sifted flour, and they remained light and delicately tender- and nutritious to boot. I may be biased- not for using our own flours, but for having been raised by a wonderful cook from Tennessee, my mother. She would have had high praise for these buttermilk biscuits.
Definitely a keeper! Grated butter and used Italian flour instead of pastry. Used sharp knife to cut rectangle of dough into 8 biscuits- they rose beautifully! Great with jam or sausage gravy.
Please, how do you sharpen a biscuit cutter?