Whole Wheat Buttermilk Biscuits with Chives

Inspired by the success of my flaky Southern-style buttermilk biscuits, I wanted to try a version using whole wheat flour. Though these ones didn't rise as much as the other biscuits, they are perfectly flaky too and an ideal accompaniment to a bowl of steaming hot soup. Yet another biscuit to add to my repertoire.

Posting will be light for the next little while as I recharge my batteries but I'll be back in the New Year with more creations from my kitchen. Best wishes to all my family, friends, readers and fellow bloggers for 2014.

Whole Wheat Chive Biscuits

Recipe by Lisa Turner Published on December 28, 2013 Simple, flaky whole wheat dinner biscuits with fresh chives Print this recipe Ingredients: 1 1/2 cups whole wheat flour 2/3 cup spelt, all-purpose or cake flour 1/3 cup fresh chives, finely chopped 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons coconut sugar or white sugar 1/2 teaspoon sea salt 6 tablespoons cold unsalted butter 1 tablespoon olive oil 2/3 cup buttermilk Instructions: In a large bowl, whisk together the flours, chives, baking powder, baking soda, sugar and salt. Cut the butter into the mixture using a pastry cutter until it is reduced to small pieces. Drizzle in the oil and whisk in. Make a well in the center of the dry ingredients and pour in the buttermilk. Gently work in the buttermilk until the dough just comes together. Turn the dough out onto a floured board and knead a few times until it comes together, taking care not to overwork the dough. Roll out the dough into a rough rectangular shape, fold it over twice onto itself. Roll out again and repeat. Wrap in plastic wrap and chill in the fridge for 30 to 60 minutes. Preheat the oven to 400° and line a baking sheet with parchment paper. Again, transfer the dough to a floured surface and roll out until it is about 1 inch thick. Cut into rounds using a 2 to 3 inch floured cookie / biscuit cutter and place on the baking sheet. Bake until the biscuits have risen and are golden brown, about 12to- 15 minutes. Transfer to a wire rack to cool for a few minutes and serve warm. Makes 8 biscuits

More biscuits you are sure to enjoy from Lisa's Kitchen:
Classic Southern-Style Buttermilk Biscuits
Buttermilk Cheddar Biscuits
Cheddar Dijon Biscuits
Lemon Ricotta Blueberry Biscuits

On the top of the reading stack: Gogol

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