5
San Francisco

Flakey Buckwheat Southern Biscuits

July 30, 2008

1/2 C buckwheat flour*
1 1/2 C unbleached all purpose flour
2 tsp kosher salt
1 heaping tablespoon baking powder
dash baking soda
6 T unsalted butter, cubed the size of dice
roughly 1 cup milk, buttermilk, or almond milk (do not use soy)

Preheat to 425 degrees. Mix dry ingredients with a whisk; add COLD butter cubes to the dry and quickly use your fingers to smudge the butter into the flour to make it look like an uneven collection of breadcrumbs. Don’t let the fat get too warm, as the pockets of it are what create the air bubbles that make the biscuits airy/flakey.

Make a well in the center of the bowl, add milk and mix quickly but not too thoroughly until its a sticky but not too wet mess. Use floured hands to handle as little as possible into biscuit shape and toss onto parchment or silicon lined baking sheet. Bake 15-20 minutes until cooked through and golden on top.

*alternate white flour here for regular southern biscuits and make sure to use whole milk or buttermilk (sub partial yogurt to reg milk for same volume if you want)

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