Yummy, Soft & Fluffy
Mile-High Buttermilk Biscuits
Who can resist a soft, fluffy mile-high buttermilk biscuit dripping with butter and honey?
Or how about smothered in gravy?
I say, if you are going to indulge, then let’s do it right with wholesome ingredients. Yes, you can make buttermilk biscuits that are good for you. Now, you are probably thinking, “Did I hear you right?” Yes, you did. Remember, it’s all about the ingredients. So, let’s talk about that.
If you have been to one of my classes or have been following me long, you know that all of my baked goods start with freshly milled flour, usually wheat. I know, I know, there are a ton of people out there spouting about how bad wheat is, but let me tell you, wheat is not the enemy. Wheat is considered the “staff of life” throughout the world. Wheat is loaded with nutrients that our bodies have to have; hence the name staff-of-life. From the beginning of time man has been consuming wheat.
It’s what we have done to the wheat that is the problem.
See, for many decades now, our wheat has been sifted; separating it from its most nutritious parts. Then, to make it look “pretty” they bleach it so it will be white. Who said our buttermilk biscuits have to be white? Aaaaand then, if that’s not bad enough, so many chemicals have been added to baked goods just to make them taste like something. Now, tell me, how is that good for us?
It doesn’t have to be that way.
You can be in control.
Now, back to good-for-you biscuit making. You begin by milling your own flour in your own kitchen with your own grain mill. That way the flour has all its nutrition still intact; nothing sifted or removed. Yes, you can do that and it’s so easy. All you need is a grain mill and some grain. That’s it.
For more details and to get started, see these pages:
Real Bread
History of White Flour
Getting Started-Milling
The second step to making these delicious Mile-High Buttermilk Biscuits is to use the other nutritious ingredients : Bean flour adds protein, fiber and other nutrients; flax seed provides the valuable omega-3’s; true sea salt like Redmond’s Real Salt Sea Salt with all its trace minerals, unbleached, and nothing added; and good fats like real butter or palm shortening.
So see, biscuits can be good for you. OK, let’s get to it! There’s gravy is waiting!
There's gravy awaiting!
Recipe
Mile-High Buttermilk Biscuits
Ingredients:
2-1/4 C Soft White Wheat flour*, freshly milled
Bean Flour*, Freshly milled (optional)
1/4 C Flax Seed*, freshly ground
1 Tbls Baking Powder, aluminum-free
1/2 tsp Baking Soda
1 tsp Real Salt* Sea Salt
1/3 C Butter or Palm Shortening*, cold
1+ C Buttermilk*
Additional flour for dusting surface
Additional butter, melted for brushing tops
*See my Ingredients page for more details.
If you do not mill your own flour yet, no worries; simply replace the flour with 1/2 whole wheat and 1/2 unbleached all-purpose flour.
Keep an eye out for my helpful tips and tricks.
Instructions
Preheat oven to 450 degrees. Biscuits like a hot oven.
Mill your wheat grains and beans together. I prefer soft white wheat because it produces the lightest, fluffiest flour, but most other grains will do such as the hard wheats, spelt or Kamute.
By adding beans into your baked goods you are adding protein, fiber and tons of nutrients. No, your biscuits will not taste like beans once they are baked. If you don’t mill your own grains & beans yet, simply replace the bean flour amount with unbleached all-purpose flour.
Because soft white flour is so soft, let the fresh milled flour rest about 15 minutes or so after milling so it may settle a bit.
Click on the following links to learn more about milling your own grains, beans and corn:
Real Bread
History of White Flour
Getting Started – Milling.
By adding flax seed to just about anything you make; yes, anything, you are adding those all-important omega-3’s; which by-the-way lowers inflammation. Go to my Ingredients page for more information about the benefits of flax seed. Remember, just like flour, flax seed needs to be ground fresh in order to reap it’s maximum benefits. It’s so easy, simply use your coffee grinder or blender and grind-up some whole flax seed. Zip, zip! (If you don’t have flax seed just replace the amount with flour. But I encourage you to get some and use it often.)
Palm shortening – What is that? Well, it is a natural alternative to regular hydrogenated vegetable shortening, which is usually made from GMO soybeans and other yucky ingredients. For more information go to my Ingredients page.
Let's make healthy biscuits - make the switch!
In a large bowl, using a whisk, first combine the dry ingredients: flour(s), ground flax seed, baking powder, baking soda and sea salt. Add your cold butter or palm shortening. Using a pastry blender or fork & knife, cut in butter until it resembles peas or coarse crumbs. You want those little chunks of butter or shortening ’cause that’s what will make your biscuits flaky.
Add your buttermilk, stirring gently until a soft dough forms. Add a little more buttermilk if dough is too stiff. Dough should be slightly sticky.
Why buttermilk? Buttermilk adds so much flavor; just that little twang. If you don’t have buttermilk you can sour regular milk by adding 1 Tablespoon of vinegar or lemon juice to a cup of milk; stir and allow it to sit about 5-10 minutes or so before adding to your recipe. Or, simply swap the buttermilk for regular milk and omit the baking soda.
Turn out dough onto a lightly floured surface. Gently knead dough by folding dough in half and pressing lightly. Perform for four or five more turns till dough is smooth.
This folding and press process helps create soft layers in your biscuits. Do not over knead dough or you may have tough biscuits.
Press or roll dough out to about 3/4 – 1 inch thick. Using a biscuit cutter press cutter straight down and pull cutter straight back up. No twisting.
Do not twist the cutter. Twisting binds the edges of the biscuit which can hinder the rising process.
Place biscuit rounds on a baking stone, my favorite, or ungreased cookie sheet. Nothing ever sticks to a baking stone; love that!
For softer edged biscuits place them slightly touching; for crisper biscuits leave space between them.
To get those mile-high biscuits, roll or press your dough to 3/4 inch to 1 inch thickness.
Bake biscuits in a preheated 450 degree oven for 10-12 minutes or until golden brown. remove pan from oven and brush with melted butter if desired.
And of course, serve them up with a juicy piece of sausage or maybe some homemade strawberry jam
Can you say Yummmmmy!!!
Tips & Biscuit Variations
Buttermilk or Milk: Buttermilk adds so much flavor; just that little twang. If you don’t have buttermilk you can sour regular milk by adding 1 Tablespoon of vinegar or lemon juice to a cup of milk; stir and allow it to sit about 10 minutes or so before adding to your recipe. Or, simply swap the buttermilk for regular milk and omit the baking soda.
Cheesy Garlic & Chives Biscuits: Before adding your liquid – add 1 cup shredded sharp cheddar cheese, 1+ teaspoons garlic powder and 1/2 cup chives to the flour mixture; stir to mix well, then add your liquid and proceed with recipe. Place cut cheesy biscuits on a baking stone or lightly greased cookie sheet and bake as above. Double yum!
Drop Biscuits: Increase buttermilk to 1-1/4 cups or enough to make a very soft dough. Using two soup-size spoons, drop dough onto a baking stone or baking sheet. Bake as above.
Freezer Make-Ahead Biscuits: Biscuits may be prepared according to the recipe. Lay unbaked cut biscuits on a cookie sheet lined with parchment. Place cookie sheet in freezer, allow biscuits to freeze for several hours until hard; then store frozen disks in an air tight freezer container or freezer bag for up to 3 months. When ready to bake, simply place frozen on baking stone or cookie sheet and bake as above adding an extra couple of minutes or until they are golden brown. (Remember, when using freshly milled flour, nutrients will decrease significantly the longer they are kept uncooked.)
Those biscuits look beautiful!