- Hands-on time:
- 12 mins. to 15 mins.
- Baking time:
- 14 mins. to 16 mins.
- Total time:
- 26 mins. to 31 mins.
- 1 dozen 2" biscuits
Tender and tasty, these are great with preserves (try fig jam) for breakfast; or alongside soup or stew.
- 1) Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper.
- 2) Whisk together the flours, buttermilk powder, baking powder, and salt in a large mixing bowl.
- 3) Cut the butter into pats, then work it into the dry ingredients to form coarse crumbs. Toss in the nuts.
- 4) Whisk together the egg and milk. Add to the flour mixture and blend lightly until the dough is evenly moistened. Add a tablespoon or so additional milk to incorporate any extra flour in the bottom of the bowl.
- 5) Turn the dough onto a floured work surface and use a bench knife or bowl scraper to fold it over on itself three or four times, until it comes together.
- 6) Pat the dough into a 1"-thick circle. Use a 2" biscuit cutter to cut rounds. Pat the scraps together, and cut additional biscuits.
- 7) Transfer the biscuits to the prepared pan. Brush the tops with milk.
- 8) Bake the biscuits for 14 to 16 minutes, until they're golden brown. Remove them from the oven and serve warm.
- Yield: 1 dozen biscuits.
Tips from our bakers
- No grape seed flour? Substitute either all-purpose or whole wheat flour. The texture will remain the same; the biscuits' color will be lighter.