Buckwheat Spelt Biscuits
- 500 grams AP flour
- 158 grams spelt flour
- 50 grams buckwheat flour
- 30 grams baking powder
- 12 grams cane sugar
- 10 grams kosher salt
- 455 grams butter, cold and cubed
- 400 grams buttermilk
- 125 grams plain yogurt
Buckwheat Buttermilk Biscuits
Makes 8 biscuits
TBH, we were never big biscuit gals. Then our chef, Zarah, entered our lives and everything changed (…or at least our proclivity for biscuit-eating). This recipe requires a bit of work and dough-folding finesse, but it’s more than worth it (not least for the way it will make your kitchen smell as they bake).
Notes: You’ll need a rolling pin (pro tip: use a wine bottle if you don’t have one!), two bench scrapers (you can make these without them, using spatulas, but it’s way easier with them), along with a digital scale. You’ll also want to bake these from frozen, so plan accordingly!
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Instructions
In a medium bowl, whisk the flours, sugar, baking soda and salt.
Add the butter to the dry ingredients and toss with your hands, making sure each cube is coated in flour.
Tip the butter and flour mixture onto a clean, dry surface. Using a rolling pin, roll the butter into the flour. Continue gathering the mixture and re-rolling until the butter is smooshed into tiny thin sheets.
Spread the flour/butter mixture onto your work surface, creating a well in the middle. Pour over the buttermilk and yogurt. Use two bench scrapers to incorporate. You’re looking for a super shaggy texture. It might seem dry at first, but it will come together, so keep at it. Roll out the dough into a large thin rectangle, and fold over envelope-style. Repeat this process (rolling and folding) 4 times.
After the final envelope fold, roll the dough out into a 7″ x 5″ rectangle about 1” high. Trim the edges so you have a 6″ x 4″ rectangle. Chill in the freezer for 10 minutes (this makes it easier to get a clean cut when you’re portioning them). Cut the dough into 2″ x 3″ rectangles and freeze.
When you’re ready to bake, preheat your oven to 350F and line a baking sheet with parchment paper. Brush the biscuits with heavy cream and sprinkle with demerara sugar. Bake for 30-35 minutes, rotating halfway through, until golden brown.
