After spending last weekend in New Orleans and eating some of the best biscuits I've had in a very long time I decided that it was time that I found/came up with a recipe to end all. Since I trying to eat all-natural, I knew that what ever recipe I started with would need some modifications since I don't used Crisco. Another tenet of my diet that I am also working on it eat all/mostly whole grains, so the addition of whole-wheat flour to anything I make right now is a given... unless its a cake.
So my recipe for light, fluffy, melt in your mouth buttermilk biscuits is as follows:
1 c. unbleached flour
1 c. whole wheat flour
2 t. baking power
1/2 t. baking soda
pinch of salt to taste
1/3 c. butter, slightly softened
1 c. fresh butter milk
Preheat oven to 450F degrees. In a medium bowl mix all dry ingredients, then cut in the butter using a pastry cutter or a fork (buy a pastry cutter if you're going to make biscuits very often, its worth it!) until it forms pea-gravel like crumbs. Stir in the buttermilk until just combined. Turn dough out onto a smooth floured surface, and knead enough to form a ball. Pat the dough out until it is about 1" thick and cut with a biscuit cutter or glass. Place on ungreased baking sheet and brush the tops with buttermilk if desired. Bake for 8-12 minutes depending on the thickness of your biscuits. They are done with firmish to the touch golden brown and done on the inside (just crack one open if you're unsure). Once out of the oven, brush again with buttermilk if desired and serve hot with butter and honey.
