Over the past 10 years of toiling as I grind fresh flour with my little hand mill, in my gingham bonnet to keep the sweat out of my eyes…oh no…wait, I have an electric mill, but I have toiled…over country biscuits. I have wanted to make soft, fluffy, country biscuits that are fresh and wholesome. Not white flour and water (which is what we made paste out of in art class when I was 6).
I have made so many variations of whole wheat biscuits with different percentages of wheat flour. Some with 100% all the way down to 25%. I have tried buttermilk, whole milk, cream cheese (which is awesome!), and different kinds of butter. Sometimes my eldest son, who I won’t mention by name because this might embarrass him, cried literal tears because the biscuits were so crumbly they fell apart on to his plate, causing unbearable frustration for a 3 year old.
I am happy to report that I finally experimented my way to a fantastic recipe that is mostly whole wheat, so soft and reminiscent of the south. I think I’ll fit in just fine in Georgia, y’all. I just have to wake up a little earlier to make the gravy to spoon over the top.
I’ll call them, “Goin’ to Georgia Country Biscuits”
- 2 cups white wheat flour
- 1 cup unbleached all purpose
- 6 teaspoons baking powder
- ¾ teaspoons salt
- 6 tablespoons butter (pastured is really good here)
- 2 tablespoons buttermilk powder
- 1 cup whole milk (raw if possible...research...find it, it's amazing)
- Mix dry ingredients, cut in butter with a pastry cutter or by hand until it is pea sized. Slowly add in the milk while mixing with a wooden spoon. Once fully incorporated, place the dough on a Silpat mat or floured surface. Gently knead with your hands 5-10 times, then pat out about 2 inches thick. Cut with a biscuit cutter and place on a baking sheet. Brush with milk.
- Bake at 450 for 8-10min.
Slather with butter (that might be my motto in life) and either honey or jam. Enjoy the fact that your kids aren’t crying over the broken biscuit pieces like mine did