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| Buckwheat Buttermilk Biscuits presented by Natural Seasons Bed & Breakfast | Email this page to a Friend |
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Preheat an oven to 450 degrees F and butter the surface of a large baking sheet.
Obtain a large mixing bowl. Sift 1 1/2 cups of unbleached flour, 1/2 cup buckwheat flour, 1 Tbsp of baking powder and 1/2 tsp of salt together in the bowl.
Cut 5 tablespoons of butter into 1/4 inch pieces. Rub the butter into the flour mixture until it looks like rolled oats.
Make a well in the flour-butter mixture. Add 1 cup or buttermilk and stir vigorously until the dough coheres in a solid mass. Rest the dough for a minute or so. Knead the dough 2 or 3 times and then pat or roll it out to a 1/4 inch thickness. Cut the dough into round or other biscuit shapes and arrange them on the baking sheet with a slight space between each. Bake at 450°F for 12-15 minutes until crusty and browned. Serve at once. Then eat the resulting biscuits with Cheddar cheeses, fall fruits, or herb cream cheese, accompanied by some good beverage. This recipe was adapted from page 147 of Country Breakfasts by Ken Haedrich (1994). Bantam Books.
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Biscuits and Scones