Flaky biscuits just remind me of Autumn. Perhaps its because biscuits are so comforting when the weather turns cold. Although, honestly, I love biscuits in the summertime, too!
I’ve tried to incorporate more wheat flour into my diet, but it can be challenging. In this recipe, I could hardly tell the wheat flour was there!
- 1 cup all-purpose flour
- ½ cup wheat flour
- 2 teaspoons sugar
- 1/8 teaspoon salt
- ½ teaspoon cream of tartar
- 1 ½ teaspoons buttermilk powder
- 7 tablespoons butter, cold
- ½ cup + 2 tablespoons skim milk
- Preheat oven to 450 degrees.
- In a large bowl, combine all-purpose and wheat flours, sugar, salt, cream of tartar, and buttermilk powder.
- Cut the butter into chunks and add to dry mixture.
- Toss around to coat the butter chunks with the dry mixture.
- Working quickly, press the butter into the dry mixture until crumbly, leaving some larger crumbles of butter.
- Pour milk into crumbled mixture all at once. Stir with a fork just until moistened.
- Dump dough onto dry, clean surface. Fold the dough over itself three or four times until it sticks together.
- Pat into a 7-inch by 5-inch rectangle. Cut in half one direction then in half the opposite direction to make four biscuits.
- On parchment lined baking sheet, place biscuits so they are not touching.
- Bake for 9-10 minutes or until golden brown.