Whole Grain Biscuits and Shortcake

July 8th, 2016 Posted by Blog 0 thoughts on “Whole Grain Biscuits and Shortcake”

Grist & Toll Classic Whole Grain Biscuits

Yield = 6 one-inch high, 3-inch wide biscuits

*See notes for turning this formula into shortcake at the end

Ingredients:

2 cups (9 oz) Sonora or your favorite G&T whole grain flour

2 tbsp sugar

1 tbsp baking powder

¼ tsp baking soda

1 tsp kosher salt

5 oz (10 tbsp) unsalted butter, grated, frozen

8 oz buttermilk, plus additional for brushing

fleur de sel, cracked pepper or fresh herbs for sprinkling

EinkornBiscuitv2

Method:

 

Preheat oven to 375˚ F. Line a baking sheet with parchment.

 

Grate cold butter and place in freezer to firm up.

 

In a medium bowl whisk together flour, sugar, baking powder, baking soda and salt.

 

Take half of frozen butter and work into flour mixture very well, until you achieve a coarse, sandy texture. The goal is to coat a lot of flour with fat to help with tenderness. Then add remaining butter and cut in as usual, leaving some larger pea-sized pieces.

 

Add buttermilk in 2 batches, mixing in gently with a rubber spatula just until it comes together. Turn out onto a lightly floured work surface. Dust hands with flour and gather up dough. Press gently to create a thick rectangle. Perform 4 folds, then neaten up the rectangle (keep it thick, at least 1 inch) and use a knife to gently cut off folded edges (this helps to release and open up layers on sides for expanding in the oven). Cut into 6 equal squares. Place on parchment-lined sheet. Brush with additional buttermilk and sprinkle with topping of choice. Bake until light golden, about 15-17 minutes. Biscuits should feel firm when done, but may remain a little moist in the center. We prefer this to over-baking. It keeps the texture creamy and delicate and makes it much easier for reheating any leftovers the next day, if you have any!

 

Give the Formula a Twist!

 

To make the Einkorn biscuits posted to Instagram on 6/25/16:

Follow the recipe above, but swap whole grain Einkorn flour for the Sonora and instead of 8 oz Buttermilk, we used 6 oz Heavy Cream + 2 oz Crème Fraîche or Sour Cream, and sprinkled Cracked Fresh Pepper on top.

IMG_1464V2

To turn this recipe into Short Cakes:

Increase sugar to 3 Tbsp, decrease salt to 1/2 tsp, replace Buttermilk with Heavy Cream, and sprinkle additional sugar on top before baking.

 

 

 

 

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