| Heritage Acres Farm |
Whole Wheat Biscuits and We have a Winner!Good Morning Friends. I want to say thank you to the ones who visited yesterday and gave me encouraging words or lifted me up in prayer. It will be alright, for I know... This too shall pass. God can heal all wounds and hurts, I know He is able to deliver me from any problem I have.Aside from the fact that I may have gotten a total of 3 hours sleep last night, I feel much improved... I thank the Lord for that. My baby Abram has the cough now and it is such a nasty one, I wanted him to be near me, and while he was I didn't sleep well. On a happy note, the winner to the giveaway is Renee' from Two Peas in a Pod. Congratulations to you Renee'! A while back I posted pictures of our day and I had several remarks about my Whole Wheat Biscuits. So here is my recipe and my method!  Whole Wheat Biscuits 3 cups Soft White Wheat flour 3 T. baking powder 3/4 tsp. baking soda 1 tsp. salt 1 stick butter 1.5-2 cups buttermilk Here is my method: Measure out your dry ingredients into a large bowl. Put the vinegar or lemon juice into your milk to let it curdle while you are getting everything else ready.  Whisk the dry ingredients together, or sift...either way is perfectly fine!  Once they are sifted then you want to add your butter. Now take your pastry cutter or your fork and cut the butter into the flour mixture, cut, cut, cut. Cut it up until the butter is completely broken up into bits and your mixture looks almost like cornmeal. Now you have that done, you will start adding your buttermilk into the center of the bowl. I do it this way.. and then I mix outward, scraping a little more flour and adding a little more buttermilk until all the flour is wet, NOT SOPPING wet, just wet. Make sense?  Dump your wet dough onto the countertop, but first sprinkle a little flour. Now this is where it varies... You are going to knead the dough. Meaning, flour the top of the dough slightly and then press down, flip it, fold it in half, press. Do that only 20 times or so, until it is smooth. You don't want it to look like the above picture you want a nice smooth dough something like this. Take your rolling pin, dust it with flour and then start rolling. Roll it until it is about 1/2 inch thick?!?! round about... I am not an exact person. And I either lost this picture or forgot to take one of the rolling out and cutting.Another tip, use a metal round biscuit cutter or an old tuna can or something, don't use a glass, you need a nice sharp edge to cut the dough properly.  Now they are ready for a preheated 400* oven. Bake until they poof and are browned on top. It will be around 15-25 min... keep checking until your degree of doneness is achieved!  I got a little closer up picture this time of them, so you can see that they do puff, and they are slightly browner than white flour biscuits, but they are so tender and lovely. I hope you enjoy.Have a beautiful weekend my friends, and give these a try for your Saturday morning breakfast. I think you will like them so much, white flour will be a thing of the past! My Cup Runneth Over...Chas 09:09 - Friday, March 28, 2008 - post comment
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 DescriptionWelcome to the Journey of our lives here at our place on this Mountain, our Heritage Acres Farm. My name is Chas and here you will find my thoughts, my ideas and my accomplishments of my life as a Christian wife to my Sweetheart of many years, and as a Homeschooling Moma to my 4 beautiful blessings. We are making the most out of what God has abundantly blessed us with! Truly, My Cup Runneth Over... I hope you enjoy your visit here and come back soon! 
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