When asked what his favorite whole grain food was, Bob was quick to tell me “any heavy, whole grain bread- especially if it’s toasted and has butter. The heavier the better.” Of course, as soon as he finished that thought, he started singing the praises of our bakery’s scratch buttermilk biscuits. These, he said, were a close second when topped with Marion berry jam. If you can’t get into our store, you can bake these amazing, fluffy, flaky biscuits at home!
Bob’s Red Mill Bakery Buttermilk Biscuits
- 1 lb 3 oz (4 cups) Unbleached White Flour
- 1 lb (3-3/4 cups) Whole Wheat Pastry Flour
- 2 Tbsp Baking Powder
- 1/4 tsp Baking Soda
- 2-1/2 oz (slightly less than 1/3 cup) Sugar
- 1/2 tsp Sea Salt
- 12 oz (3/4 pound) Butter, unsalted
- 3-1/2 – 4 cups Buttermilk
- 2 Tbsp Flaxseed Meal*
Directions
Step 1
Preheat oven to 450°F.
Step 2
Mix unbleached white flour, whole wheat flour, baking powder, baking soda, sugar and sea salt thoroughly.
Step 3
Add butter and mix until evenly distributed.
Step 4
Add buttermilk slowly, mixing until a dough forms that is slightly sticky.
Step 5
Roll dough out on a heavily floured surface, sprinkle on 1 – 2 tablespoons of flaxseed meal, and cut with a 2-1/2 – 3 inch cutter.
Step 6
Place biscuits on a baking sheet and bake in oven for 10 – 15 minutes or until golden brown.
Makes 2 dozen biscuits.
*To make your biscuits look like the picture above, omit the flaxseed meal.
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