Cathy of Bread Experience ( http://www.breadexperience.com/bake-your-own-bread.html) puts together other bakers and their month’s baking endeavors. This month one of the bakers was Calamity Jane (http://apronstringz.wordpress.com/) who baked “Perfect Whole Grain Biscuits.” Since I haven’t done biscuits in a loooong time, I decided I had to bake these. Jane gives really good detail about how to make these biscuits as perfect as possible – wonderful technique ideas on how to handle integrating butter, for instance. You will enjoy going to her site and reading her instructions. I am putting in my version of the recipe below, because I made a few changes. As you can see from the pictures, these ended up as a biscuits-and-gravy dinner. As soon as Ron heard I was going to make biscuits, that’s all he could think about: biscuits-and-gravy. So here it is.
Directions for about 8 biscuits:
1 1/3 cups whole wheat pastry flour
2/3 cup spelt flour (minus 2 Tbl)
2 Tbl gluten flour
1 Tbl baking powder
¼ tsp salt
5 Tbl cold butter
½ cup almond milk
Preheat oven to 400 degrees. (Jane suggests 425 degrees, but I didn’t look closely at the temperature control until later (!) so I baked at 400 degrees.)
Mix all dry ingredients together in large bowl.
Cut butter into slices and toss into the flour; quickly integrate the butter into the flour with your fingertips. When finished, the butter should still be in relatively large pieces.
Pour almond milk in flour mixture and combine using a spatula. Add extra almond milk as needed. (Read Jane’s comments on this part, too.) Be careful not to work the dough too much – just until combined.
Pat into a slab ¾ inch thick and cut with a round biscuit cutter. Push the cutter straight down without twisting to get the best rise from the biscuits. Reform the leftover dough and cut again.
Bake in a hot oven on an ungreased cookie sheet for 15 minutes.
We split the biscuits, drenched them in a mushroom gravy with Italian Salsiccia sausage and called it biscuit-and-gravy bliss!