GRIT Biscuits

I had a serious craving for homemade biscuits this weekend.

The GRIT always had great whole wheat biscuits for brunch. I liked them just as much making them at home from their cookbook.

The only thing missing was the nutritional yeast gravy (if you haven't tried it, you have no idea!!).

Here's Brunch Biscuits Deluxe courtesy of The GRIT Cookbook...

1 1/2 cups all-purpose flour

1/4 cup plus 2 tablespoons whole wheat flour

1 tablespoon double-acting baking powder

1 3/4 teaspoons sugar

1/2 teaspoon, plus 2 pinches salt

3 tablespoons vegetable shortening

2 tablespoons butter, chilled and chopped into small pieces

3/4 cup, plus 1 tablespoon buttermilk

2 tablespoons cider vinegar

extremely small pinch dry mustard

Preheat oven to 450 degrees F. Grease baking sheet w/ butter or shortening (I used a non-stick pan).

In a large mixing bowl, whisk together flours, baking powder, sugar, and salt. Cut shortening and butter into flour w/ a pastry blender until particles are extremely fine and well distributed throughout mixture.

Stir together buttermilk, vinegar, and dry mustart. (it is important to note that the pinch of mustard should be extremely small) Form a well in the flour mixture and pour in the buttermilk mixture all at once. Gently fold in the liquid just until fully combined.

With floured hands, consilidate dough into a ball and transfer to a floured surface. Sprinkle lightly with flour, and pat and flatten dough gently with hands into a slab 1/2 to 2/3 inches thick. Cut into 13 two-inch wide pieces with a floured knife, cookie cutter, or lip of a water glass. Place biscuits on prepared baking sheet w/ sides just touching.

Bake on middle oven rack 12 minutes or until bottom of biscuits just begin to brown. Remove from oven and brown tops briefly under broiler.

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I have to admit...I don't actally have any real milk or buttermilk in my house...I made my own buttermilk by using my rice milk and mixing w/ about a teaspoon of vinegar and letting "curdle" for about 10 minutes. Worked great!