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Mountain Cowboy Brown Biscuits

RG

This classic buttermilk biscuit has a ratio of three parts dry ingredients to one part tangy liquid, which creates a dough that bakes high, fluffy, and crisp-crusted. Brown biscuits are traditional Southwest breakfast fare with honey and butter.

Ingredients

  • 3 tablespoons each flour and cornmeal, mixed, for sprinkling
  • 2 cups unbleached all-purpose flour
  • 2 cups whole wheat pastry flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, lard, or solid vegetable shortening, chilled and cut into pieces
  • 1 1/2 cups cold buttermilk


Instructions

  • Heat oven to 425 degrees F. Grease or line a baking sheet with parchment paper and sprinkle with the flour and cornmeal.
  • In a large bowl, combine the all-purpose flour, whole wheat pastry flour, baking powder, baking soda and salt.
  • Cut the butter into the dry ingredients with a pastry blender or 2 knives until the mixture resembles coarse crumbs, with no large chunks of butter. If the butter gets very soft, refrigerate for 20 minutes.
  • Add the buttermilk, stirring just to moisten all the ingredients. The dough will be moist, then stiffen while stirring. It should be slightly shaggy, but not sticky.
  • Turn the dough out onto a lightly floured work surface and knead gently about 10 times, or just until the dough holds together smoothly.
  • Roll or pat out the dough into a rectangle about 1 1/4 inches thick. Take care not to add too much flour, or the biscuits will be tough. Cut with a floured knife into 16 equal squares.
  • Place on the baking sheet  no more than 1/2 inch apart.
  • Bake for 15 to 18 minutes, or until golden brown.
  • Let rest a few minutes and serve hot.

Makes 16 large biscuits

Variation: Add 1 cup dried blueberries or chopped pitted dates to the dough.

Source: existentialmoo


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