dipping biscuits
From crossfire 16 years agoIngredients
- 2 1/2 cups white whole wheat flour or regular whole wheat flour shopping list
- 1/2 cup unbleached bread flour shopping list
- 2 1/2 teaspoons baking powder shopping list
- 3/4 teaspoon salt shopping list
- 3/4 teaspoon onion powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon dried ground thyme shopping list
- 1/2 teaspoon dried rubbed sage shopping list
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes shopping list
- 1 cup buttermilk plus additional for brushing biscuit tops shopping list
- 1 large egg shopping list
How to make it
- Position rack in center of oven and preheat to 400°F. Whisk whole wheat flour, bread flour, baking powder, salt, onion powder, baking soda, thyme, and sage in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk 1 cup buttermilk and egg in small bowl to blend. Add to flour mixture and mix with fork until evenly moistened (dough will be slightly sticky).
- Turn biscuit dough out onto floured work surface. Knead briefly just until dough comes together, about 4 turns. Gather dough into ball. Using hands, flatten dough to 3/4-inch-thick round. Using 2-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds. Transfer rounds to prepared baking sheet, spacing 1 to 1 1/2 inches apart. Gather dough scraps; flatten to 3/4-inch thickness and cut out additional rounds. Brush tops of biscuits with additional buttermilk.
- Bake biscuits until tops are light golden and tester inserted into centers comes out clean, about 22 minutes. Transfer biscuits to rack. Serve warm or at room temperature.
People Who Like This Dish 2
- pinkpasta Upstate, SC
- crossfire Garner, NC
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