mountain cowboy brown biscuits
Mountain Cowboy Brown Biscuits Source: existentialmoo Makes 16 large biscuits This classic buttermilk biscuit has a ratio of three parts dry ingredients to one part tangy liquid, w...
Ingredients
- 3tablespooneach flour and cornmeal, mixed, for sprinkling
- 2cupunbleached all-purpose flour
- 2cupwhole wheat pastry flour
- 4teaspoonbaking powder
- 1teaspoonbaking soda
- 1teaspoonsalt
- 12tablespoon(1 1/2 sticks) unsalted butter, lard, or solid vegetable
- 11/2 cups cold buttermilk
Directions
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Mountain Cowboy Brown Biscuits Source: existentialmoo Makes 16 large biscuits This classic buttermilk biscuit has a ratio of three parts dry
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Brown biscuits are traditional Southwest breakfast fare with honey and butter
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3 tablespoons each flour and cornmeal, mixed, for sprinkling 2 cups unbleached all-purpose flour 2 cups whole wheat pastry flour 4 teaspoons
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Grease or line a baking sheet with parchment paper and sprinkle with the flour and cornmeal
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In a large bowl, combine the all-purpose flour, whole wheat pastry flour, baking powder, baking soda, and salt
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Cut the butter into the dry ingredients with a pastry blender or 2 knives until the mixture resembles coarse crumbs, with no large chunks of
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If the butter gets very soft, refrigerate for 20 minutes
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Add the buttermilk, stirring just to moisten all the ingredients