Waking up to a crispy Saturday morning and still no furnace, I popped the oven on to 425 degrees and decided it’s a good day for an experiment with a buttermilk biscuit made with half unbleached white and half whole grain flour. Since I had a gift of Bluebird Grain Farms Pasayten hard white flour needing to be used up before year’s end, I opted for that flour since it has all-purpose uses in baking. I wanted to know if the biscuits would still be as fluffy as those typically made with all unbleached flour. Answer: yes. Please pass the blackberry jelly.
Happy to share the recipe for the fastest scratch biscuits that I make. Preheat oven to 425 degrees and put a piece of parchment on a cookie sheet. In larger bowl, combine 1 cup each of unbleached flour and a whole grain flour, 3 teaspoons baking powder, 1/2 teaspoon cream of tartar, 2 tablespoons sugar and 1/4 teaspoon salt. In smaller bowl, mix 1 egg, 4 tablespoons of vegetable oil and 3/4 c. buttermilk. Quick stir the wet ingredients into the dry. Plop 6 big spoonfuls of dough onto the parchment. Bake for 11 to 12 minutes.
Note: Recipe makes 12 regular sized biscuits, too, but the trick to big and fluffy biscuits is speed and anybody who loves biscuits is going to want two anyway, so I make 6 big ones. More outside crunch, more inside pillowy soft. Best shortcake, too.
Ms Chef in Seattle 
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