About a year ago I would have considered myself a biscuit novice- certainly not one to create my own recipe. Now, having tried a wide variety of recipes and techniques, I’ve come to love how simple they actually are- provided you do the correct techniques and focus on a few things.
I’ve borrowed and combined some of my favorite methods I made in biscuit recipes by @csaffitz @emtulis and @basically. Here’s a few key ones I consider game changers:
- Freezing & grating the butter into the dough.
- Cutting the biscuits into squares, not circles.
- Realizing there are a variety of folding techniques- all which work. I’m not picky as to which I do (honestly I still switch it up), as long as you fold the dough over on itself several times you’ll get that flakiness we all want.
Whole Grain Miso Buttermilk Biscuits
- 1 stick (4 ounces) unsalted butter placed in freezer
- 2 cups (240g) total flour (Usually I’ll do half and half all purpose and whole wheat)
- Option 1: 120g all purpose + 120g whole wheat flour or whole wheat pastry flour
- Option 2: 120g einkorn flour + 120g white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup (180g) buttermilk + 1-2 tablespoons as needed (15-30g); If using whole wheat flour, this extra will probably be needed, but wait to see how dry/wet the dough is.
- 1/4 cup (65g) white miso can also do 1/4 cup finely grated parmesan
- The key here is keeping things frozen and cold! Keep things in the freezer/fridge until you absolutely need them. If there is any wait time in between steps, put the dough in the fridge.
- Preheat and prep: Preheat oven to 425. Place stick of butter in freezer to chill.
- Mix miso and buttermilk until completely smooth. Place in fridge.
- Mix dry ingredients: Mix flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- Grate frozen butter in flour mixture.
- Drizzle buttermilk into bowl while stirring constantly with a fork. Using a spatula, fold mixture inside bowl.
- Roll out dough: Put dough on floured surface. Roll into rectangle 1/2’’ thick. Cut dough into quadrants. Stack quadrants on top of each other. Dust more flour on top and underneath. Roll out the stack with a rolling pin until 8 1/2 inches across.
- Cut int 8 squares (a 2 x 2 grid). Freeze for 15 minutes before baking.
- Bake at 400 for 18-22 minutes, until golden brown on the top.