Whole Wheat Buttermilk Biscuits alongside Chives

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 Print this recipe 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

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