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 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. 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 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.
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!
Mile-High Buttermilk Biscuits
2-1/4 cups freshly milled Soft White Wheat* flour
Freshly milled Bean Flour* (optional)
1/4 cup freshly ground Flax Seed*
1 Tablespoon Baking Powder, aluminum-free
1/2 teaspoon Baking Soda
1 teaspoon Real Salt* Sea Salt
1/3 cup cold Butter or Palm Shortening*
1+ cups Buttermilk*
Additional flour for dusting surface
Additional butter, melted for brushing tops
Makes: about 15 Biscuits
using 2-1/2" cutter
or 10-12 Cat-Head Biscuits
with a 3" cutter
Note: If you do not mill your own flour yet, simply replace the flour, bean flour and flax seed measures with unbleached all-purpose flour. To learn more about milling your own flour see: Getting Started - Milling
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 hard wheat or spelt.
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.
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 NutriMill Mini Seed Mill (shown below) or a coffee grinder/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.)
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; 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 10 minutes or so before adding to your recipe. Or, simply swap the buttermilk for regular milk and omit the baking soda.
Press or roll dough out to about 3/4 inch thick. Using a biscuit cutter press cutter straight down and pull cutter straight back up.
Place biscuit rounds on a baking stone or cookie sheet.
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 it with a juicy piece of sausage and 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.)