Whole Wheat Biscuits!

I decided to try something new this morning for breakfast: I made fresh, from-scratch, whole wheat biscuits. Let me say this: I am a Bread Eater. So I have to admit, one of the reasons I have hesitated trying biscuits is that I knew I would EAT THEM! And my body has one response when I do. And it's just the opposite response I would really like to happen, especially right now, but anytime. But Sunday morning I went over (next door) to David's great-aunt and great-grandmother's house and they shared some breakfast with me -- including -- you guessed it! -- homemade biscuits his great-grandmother had just made. YUM. Way better than Cracker Barrel. That did it: it got biscuits on the brain, and I decided to take the plunge. For a first attempt, they turned out really good. Here's the recipe I used:

Buttermilk Biscuits

Preheat oven to 425. In large bowl, sift together 2 cups flour, 1 Tbsp baking powder, ¾ tsp salt, and ½ tsp baking soda. Using 2 knives (or pastry cutter), cut 5 Tbsp chilled solid butter into flour mixture until course crumbs form. Add 1 cup buttermilk (I reconstituted powdered buttermilk), tossing with fork until dough forms.

Turn out onto lightly floured surface. Gather into disk. Knead lightly a few times, just until smooth. (Can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.)

Pat the dough into a square, ¾-inch thick. Cut into square-shaped biscuits with a floured knife. (I used a glass and made round biscuits.) Bake 12-15 minutes on ungreased baking sheet.

For flaky biscuits, don’t overhandle dough.

This made 8 or 9 large biscuits in about 30 minutes, start to finish. We all enjoyed them, and I think I'll try Attempt #2 in the morning!