Last week I asked my husband to stop by the grocery store and pick up some 1% milk. (Since I don’t work outside the home any more, I have been limiting my time in public places. I have been to the grocers just once in the last 30 days, trying to avoid Covid-19.) He complied with mixed results. I poured a glass of the milk and as soon as I took the first sip realized I was drinking buttermilk; 1% buttermilk. So, I have diligently tried to use up the half gallon in my cooking. Yesterday I concocted the following recipe for Hearty Wheat Buttermilk Biscuits.
Homemade biscuits have a much different texture than those found in the tins by Pillsbury. The outside has the slightest bit of crunch while the inside is soft with just the right amount of crumble. These Hearty Wheat Buttermilk Biscuits are delicious.
Creating Meals around Hearty Wheat Buttermilk Biscuits
Saturday morning we enjoyed them straight from the oven. Since it is the middle of Lent and I am not consuming sugar, I spread a tiny amount of butter on mine. My husband enjoyed his with some homemade jam.
Then the biscuits served as a base for the Saturday evening meal. Leftover roast ginger chicken topped the Hearty Wheat Buttermilk Biscuits. Then I poured freshly made white gravy over the dish.
One final meal centered on the batch of homemade biscuits. The last of the biscuits and the leftover gravy accompanied Sunday morning’s breakfast. I scrambled farm fresh eggs from my niece’s chickens.
Source of Flours
Long-time readers may recall I buy my flours from Heartland Mills Inc. located in Western Kansas. The mill ships their products internationally. Costs for shipping naturally varies by weight and destination.
Click here for a link to their website.
Recipe for Hearty Wheat Buttermilk Biscuits
1 Cup whole wheat pastry flour
1 Cup all-purpose flour
½ teaspoon baking soda
2 teaspoons baking powder
1 teaspoon 1% buttermilk
Preheat oven to 425 degrees Fahrenheit. Sift dry ingredients together. Add the buttermilk and stir with fork until flours are incorporated. Turn out onto mixing board and gently knead. Pat dough out until about 1/2 inch thick and cut 2 inch circles. (I use the mouth of a jelly jar.) Place in a greased baking pan with sides touching. Bake for 15-17 minutes. Yields 15 biscuits.