Whole Grain Miso Buttermilk Biscuits


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.
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Whole Grain Miso Buttermilk Biscuits

Adapted from Dessert person and Pastry and Prose, Difficulty Level: 2.5
Servings 8 medium biscuits
Prep Time 23 mins
Cook Time 22 mins
Total Time 45 mins
  • 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.
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