Inspired past times the success of my flaky
Southern-style buttermilk biscuits, I wanted to attempt a version using whole wheat flour. Though these ones didn't rising every bit much every bit the other biscuits, they are perfectly flaky likewise too an ideal accompaniment to a bowl of steaming hot soup. Yet roughly other biscuit to add together to my repertoire.
Posting volition live calorie-free for the adjacent trivial spell every bit I recharge my batteries but I'll live dorsum inwards the New Year's Day amongst to a greater extent than creations from my kitchen. Best wishes to all my family, friends, readers too immature human being bloggers for 2014.
 Whole Wheat Chive Biscuits |
Recipe past times Lisa Turner
Published on December 28, 2013
Simple, flaky whole wheat dinner biscuits amongst fresh chives
Ingredients:
- 1 1/2 cups whole wheat flour
- 2/3 loving cup spelt, all-purpose or cake flour
- 1/3 loving cup fresh chives, finely chopped
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons kokosnoot carbohydrate or white sugar
- 1/2 teaspoon body of body of water salt
- 6 tablespoons mutual coldness unsalted butter
- 1 tablespoon olive oil
- 2/3 loving cup buttermilk
Instructions:
In a large bowl, whisk together the flours, chives, baking powder, baking soda, carbohydrate too salt. Cut the butter into the mixture using a pastry cutter until it is reduced to modest pieces. Drizzle inwards the oil too whisk in. Make a good inwards the centre of the dry out ingredients too pour inwards the buttermilk. Gently operate inwards the buttermilk until the dough but comes together. Turn the dough out onto a floured board too knead a few times until it comes together, taking attention non to overwork the dough. Roll out the dough into a stone oil rectangular shape, flexure it over twice onto itself. Roll out in 1 lawsuit to a greater extent than too repeat. Wrap inwards plastic roll too chill inwards the refrigerator for xxx to lx minutes. Preheat the oven to 400° too draw of piece of job a baking canvass amongst parchment paper. Again, transfer the dough to a floured surface too whorl out until it is virtually 1 inch thick. Cut into rounds using a ii to iii inch floured cookie / biscuit cutter too house on the baking sheet. Bake until the biscuits bring risen too are golden brown, virtually 12to- fifteen minutes. Transfer to a wire rack to cool for a few minutes too serve warm.
Makes 8 biscuits |
More biscuits you lot are certain to relish from Lisa's Kitchen:
Classic Southern-Style Buttermilk Biscuits Buttermilk Cheddar Biscuits Cheddar Dijon Biscuits Lemon Ricotta Blueberry Biscuits On the tiptop of the reading stack: Gogol
Audio Accompaniment: Marsen Jules Sumber http://foodandspice.blogspot.com/
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