Paul Buxman’s Biscuits
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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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; 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.
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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?
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?