Whole Wheat Herb Buttermilk Biscuits

Because sometimes you need your breakfast to be extra special..

Or you just want some damn buttermilk biscuits… and since itโ€™s the holidays and no store is open- you need to make them for yourself.

Real life problems. The struggle is real.

After staying up until the wee hours or the morning on New Years (aka 2am- way past my normal bed time of 10:30pm), all I wanted for breakkie was biscuits. And smoked salmon. And goat cheese. And maybe a fried egg. Iโ€™m surprisingly motivated to cook when I want something bad enough- regardless of having lack of sleep.

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These biscuits surprisingly come together really quickly. And they have dual purpose. I used the rest of the recipe to top my Chicken/Turkey pot pies that we had for dinner that night. (that recipe will be coming up next Monday- so stay tuned).

Whole Wheat Herb Buttermilk Biscuits

Print Recipe

Ingredients

  • 1/2 cup cornmeal (if not using, add another 1/2 cup flour)
  • 1 1/2 cups whole-wheat flour
  • 2 tsp Herb de Provence or rosemary
  • 2 tsp garlic powder
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp pepper
  • 1/3 cup grated Parmesan
  • 1/4 cup cubed butter (cold)
  • 3/4 cup buttermilk
  • 1 bunch green onions sliced finely
  • Topping:
  • Egg (whisked) - for egg wash
  • 2 tsp coarse salt
  • fresh ground pepper
  • 3 tbsp grated Parmesan cheese

Instructions

1

Whisk together the cornmeal, flour, herbs, garlic powder, salt, baking powder, baking soda, and pepper.

2

Add the Parmesan and butter. Cut the butter into the flour. My favourite way to do this is to grate the butter using a coarse grater and mix it in. You can also use your hands to break apart the butter or a food processor and buzz the butter a couple times with the flour until the butter is in pea sized clumps.

3

Add the buttermilk and green onions- Stir well to incorporate and mold into a large disk. Cover with plastic wrap and refrigerate for 30 min.

4

Preheat the oven t 425 degrees F. Line a baking sheet with parchment or a Silpat.

5

On a floured work surface, roll out the disk of dough until it is approximately 1/2-3/4 inch thick. Using a round pastry cutter cut out disks of the dough to form the biscuits. Set on the baking sheet. Brush the tops with an egg wash or a bit of milk. Sprinkle with coarse salt, pepper and grated Parmesan. Bake for 15-20 minutes or until golden.

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