Southern Whole Wheat Buttermilk Biscuits

These light and fluffy Southern style buttermilk biscuits are quick, easy, hearty, and soul satisfying! After you've made them a few times, you will be able to whip up a batch in less than 10 minutes plus bake time! This recipe is an excellent base for creative baking! Once you have the standard recipe down, you can begin to experiment with additives such as herbs, spices, and cheeses! Pastured meat is good for you; factory farmed meat is not. If not using pastured meat, substitute pasture butter for bacon drippings. Eat local, eat fresh, eat whole foods, and eat humanely.

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southern

Preparing Time: 20 minutes
Total Time: 45 minutes
Served Person: 9

white meat free tree nut free nut free contains gluten contains red meat shellfish free contains dairy

Carbohydrate 0.496494444444444 g
Cholesterol 19.0036111111111 mg
Fat 10.8191027777778 g
Fiber 0.00408888894981808 g
Protein 0.0556416666666667 g
Saturated Fat 5.47526711111111 g
Serving Size 1 1 Serving (15g)
Sodium 400.078 mg
Sugar 0.492405555494626 g
Trans Fat 0.614768111111114 g
Calories 98 calories

bread

Step-by-step

Preheat oven to 450 degrees.
Whisk together both flours, baking soda, baking powder, & salt.
Cut up the chilled butter and bacon drippings into small chunks and cut into the dry ingredients with a chilled pastry cutter. (You can use your fingertips, but make sure you work fast so the fats don't melt.) Do this until the mixture resembles course meal (pieces of fats should not be larger than a pea).
Make a well in the center of the mixture and slowly pour in the buttermilk.
Using a Danish Dough Whisk or wooden spoon, combine the ingredients JUST UNTIL the dough comes together and forms a ball. The dough should be somewhat wet and sticky. If it looks dry, add in a tiny bit of buttermilk until the consistency is correct.
Turn dough out onto a lightly floured surface.
With lightly floured hands, knead the dough 5-6 times, ONLY enough to bring it all together!
Pat down to a 1 inch thick round. (Do NOT use a rolling pin!!!)
Lightly flour a round cookie or biscuit cutter and use it to punch out dough. DO NOT twist the cookie cutter! Press straight down and lift straight up!!! (You can pat out the remaining dough and cut more biscuits, but make sure you remember that the second round will NOT be as good!!)
Place the biscuits with their sides touching in a large cast iron pan or on an ungreased natural cookie sheet lined with parchment.
Brush tops with a small amount of melted butter.
Bake at 450 until tops are golden brown - Approx. 8-10 minutes. Remove from oven.
Immediately brush tops with melted butter and set on a wire rack to cool slightly.

Operating on a strict budget requires making nutrient-dense fats work double duty, which is why combining chilled butter with rendered pork drippings yields maximum flaky layers without buying expensive specialty shortenings. Texture relies entirely on solid fat pieces remaining trapped inside the flour matrix before entering a 450 degree oven; once those pockets melt during baking, steam expands them to create height and tenderness. Keeping ingredients ice cold stops the fats from absorbing into the pastry and all-purpose flour prematurely. Working the dough demands a light hand, limiting kneading strictly to five or six turns so gluten strands do not overdevelop into toughness. Pressing a cutter straight down through the one-inch thick disk instead of twisting seals the edges, allowing the sides to rise evenly without leaning sideways. Spacing the rounds so their edges touch forces the biscuits to climb upward rather than spread outward during the eight to ten minute bake time.

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Southern Whole Wheat Buttermilk Biscuits

Ingredients

Nutrition facts

Step-by-step