We’ve been wanting to perfect buttermilk biscuits forever. And this recipe, using whole grains, is our latest favorite, especially when they’re hot and fluffy right out of the oven—the perfect hearty treat to go with so many meals. For breakfast, we drizzle them with honey and add some fresh berries. But you can try them for lunch alongside a bowl of soup and a crisp salad. And of course, buttermilk biscuits smothered with gravy is a delicious American tradition that we find hard to resist.
Honey & Oats
Everyday Favorites Baked with Whole Grains and Natural Sweeteners
by Jennifer Katzinger with Julie Hopper
Photography by Charity Burggraaf
- 2 cups Kamut flour, or 1 cup einkorn flour and 1 cup Kamut flour, sifted
- 1⁄4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons (3⁄4 stick) very cold unsalted butter, cut into chunks
- 1 cup buttermilk
- Preheat the oven to 450 degrees F.
- Combine the flour, baking soda, baking powder, and salt in the bowl of a food processor. Add the butter and pulse in short spurts until it resembles coarse meal—this will take just a few times. Add the buttermilk and pulse briefly just until combined. If the dough appears dry, add a splash more buttermilk. It should be a very wet dough.
- Turn the dough out onto a lightly floured work surface. Very gently pat it until it is about 1⁄2 inch thick. Fold the dough about 5 times, then gently pat it to about a 1-inch thickness.
- Using a biscuit cutter or the top of a glass dipped in flour, cut out 10 biscuits. Place them on a baking sheet, spacing them about 1⁄2 inch apart. Bake until light golden brown, 10 to 12 minutes.
© 2014 by Jennifer Katzinger. Reprinted from Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners with permission from Sasquatch Books.