Breakfast on the weekends is one of my favorite parts of the entire week. Most weekday mornings I eat breakfast while I’m working (and alone), but on the weekend, I actually get to eat breakfast with Ayron, and sometimes with great friends, too. There is just something about making a pot of coffee in the dripolator, setting the table, and sitting down to have conversation with those you love while eating homemade food. I was telling some of my good friends on Friday that making food for people is one of my main love languages. Ha! Lucky for me, Ayron’s love language is eating my food.
I woke up yesterday morning thinking about buttermilk biscuits. The past few days have been carb-laden days. I made homemade pasta two days in a row, pie on Friday, and a cake Saturday. We have been sick and run down over here, and I think our default is carbs when we don’t feel great!
This recipe is adapted from Michael Ruhlman’s genius book, Ratio. I used his biscuit ratio and made a batch and a half. I adapted it by making these whole wheat.
Whole Wheat Buttermilk Biscuits
13.5 oz flour (I did 10 oz stone-ground whole wheat, 3.5 oz all purpose) or 3 and a scant half cups
2 1/2 tsp baking powder1 tsp salt
4.5 oz cold butter, diced or 1 stick + 1.5 tbsp
9 oz buttermilk
Preheat oven to 400 degrees. In the bowl of a food processor, combine flours, baking powder, and salt. Pulse to mix. Add butter, pulsing just until you have coarse crumbles. Turn food processor on, quickly add buttermilk in a steady stream. Process just until dough begins to come together (should still be quite crumbly). Turn out onto a floured surface and knead gently to combine (notice above how crumbly it still was? This is to keep it flaky!), about 8-10 turns. Roll dough out gently, fold in thirds. Repeat process 4-6 times, taking care to be gentle and not overwork dough. Roll out to 1/2 to 3/4 inch thick, depending on how thick you like your biscuits. Cut with a glass, mason jar ring, or biscuit cutter. Place on a greased cookie sheet, brush with buttermilk, and bake 20-30 minutes, or until browned on the bottom. When they come out of the oven, brush them with the rosemary citrus honey butter. Slather with more of the butter, and serve hot.
Variations: You could make this with whole wheat pastry flour to get a more delicate texture. I love the meatiness of stone ground whole wheat flour. I knew the butter would keep them flaky, and I was right. They were delicious! I rolled them out a little thinner than I would have liked, but despite the fact they weren’t super high biscuits, they tasted so amazing! Even though gluten is a dirty word these days, I’d probably add some gluten to the whole wheat flour next time to give them a little encouragement when it comes to rising.
Rosemary Citrus Honey Butter
makes about 1/2 cup
1 stick butter
3-4 tablespoons honey
1 tbsp finely diced fresh rosemary
1 tbsp orange zest
Combine ingredients & enjoy! Refrigerate what you don’t use that day…if it makes it that far!
Happy Monday, friends!