Biscuits are one of the quintessential southern breads, second only to cornbread. The making of biscuits is a skill that all good southern cooks should master. Nothing is more delightful with dinner or breakfast than a light flaky biscuit with homemade butter or gravy. And it’s a great boon to the cook that biscuits are quick and easy to make.
The secret to good biscuits is in the mixing. You should only mix just enough to blend the ingredients taking care to mix no further. Over mixing will develop gluten and result in a tough chewy biscuit. I find that folding the dough a few times before cutting the biscuits helps make for a fluffier whole wheat biscuit.
Mrs Dull’s recipe is on page 154 of “Southern Cooking”. I’ve modified it here to:
- Replace the shortening with butter
- Soak the flour
- Replace white flour with whole wheat pastry flour
- Doubled the amount of baking soda to combat the heaviness of the whole wheat flour.
Whole Wheat Buttermilk Soaked Biscuits
- 2 Cups Whole Wheat Pastry Flour – This is whole wheat flour with most of the bran removed.
- 1 Cup Buttermilk
- 1/4 Cup Butter
- 1 teaspoon salt
- 1 teaspoon baking soda
- About 8-12 hours beforehand mix flour and buttermilk together in your mixing bowl. Let sit in a warm spot.
- Preheat your oven to 450
- Add butter, salt and baking soda. Mix just enough to break up butter. You’ll still see pieces of butter in the dough.
- Place the dough ball on a lightly floured surface. Flatten in out to about an inch thick, lightly flour the top then fold in half. Do this about 3 times. The last time you flatten it out cut out the biscuits with a small glass. Place the biscuits in your pan.
- Bake at 450 for 10 minutes
And your done! The last batch of these I made were inhaled the minute they left the oven along with plenty of homemade butter and jelly.