These whole wheat biscuits are light and flaky, and made with lots of buttermilk.
It’s been almost a week since I last posted here on the blog! I’ve been exploring some favorite places (and unfamiliar spots) in Florida with my sister and a friend from Arkansas. They left this morning to make the long drive home and it feels way too quiet around here. Generally, I’m an introverted person and don’t mind being alone, but I had a lot of fun this week and will miss them. I’ve had a tough time finding friends who are interested in exploring and doing outdoorsy things here in Florida, and it was very cool to have some people to run around with for a few days.
We wandered around historic St. Augustine, visited Fort Castillo, enjoyed two very different beaches, and explored three beautiful springs. I’m excited to share some of the pictures from our adventures, and will be doing so over the next few weeks’ “Photo(s) of the Week” posts on Sundays. I plan to write (soon, hopefully) thorough reviews of the four springs I have visited so far in Florida, so be sure to come back and check those out if you are interested!
After returning home from a day of swimming yesterday, we were all rather hungry and I decided to throw together a batch of my favorite buttermilk biscuits and some scrambled eggs. It occurred to me that I haven’t shared these biscuits on the blog yet, so I did a quick photo shoot before dinner.
They are quite simple to make, and are an adaption of my mom’s biscuits (which are based on her mom’s biscuit recipe ). 🙂
Flaky Buttermilk Biscuits
Ingredients
- 2 cups whole wheat flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup cold butter
- 1 cup + 2 Tablespoons buttermilk
- 1 Tablespoon honey
Directions
Preheat oven to 450 degrees Fahrenheit. Lightly grease or line a baking sheet with parchment paper and set aside.
In a large bowl, stir together flour, baking powder, and salt. Using a cheese grater, grate cold butter over dry ingredients. Toss with flour mixture using a fork just until butter is spread evenly throughout dry ingredients (do not incorporate to the point where mixture forms coarse crumbs). Add buttermilk and honey and stir just until mixture forms soft dough. Pat out onto floured surface and cut biscuits using biscuit cutter or top of a drinking glass/cup. Place onto prepared baking sheet.
Bake for 10-12 minutes or until golden.
~K in the Kitchen
KintheKitchen 