These biscuits (UK: more-or-less "scones") use 50% whole wheat pastry flour, 50% AP flour with melted butter, sour cream, milk, baking powder, a tad of baking soda, salt, and sugar. I used the baking soda to get a little more lift because it would react with the acidity in the sour cream. I made a small batch, using only 125g (1 cup) of flour. I winged the recipe as I went.
The WW flour is stone-ground soft wheat from Snavely Mills. I have a few pounds remaining, and I'm trying it out little by little. When it's gone there probably will be no more, because the mill doesn't sell retail.
I mixed the dry ingredients, added 1 Tbsp melted butter and stirred in up, which formed little blobs of butter covered with flour, not too different from cutting in solid butter. I added the remains of a container of sour cream, maybe 4 Tbsp, then stirred that in. Then I added milk to get a thick paste.
I portioned the biscuits with a small ice cream-style scoop that has a curved release blade and this dropped out the biscuits easily. I got 9 biscuits plus a dwarf. I have been liking smaller biscuits lately although these are a little smaller than I would choose. Baked 375°F/190C 12 min. Brushed tops with melted butter.
The biscuits turned out very nice, with a soft fluffy interior and a bit of a crunch on the outside. There is a touch of sweetness. I used 1/2 Tbsp of sugar and I wouldn't want more (I don't like my sweets too sweet). I think these biscuits might be a little fragile for smearing on stiff ingredients, and next time I will stir the paste a little more to tighten it up.
The picture below shows only seven, because I had to try them out before posting, didn't I?
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They look great. Freeze the extras right away. The chemistry is quite strong in a positive way on freezing baked goods.
Great idea with the melted butter into the flour . R always adds to the icy buttermilk. Will have to have him try your method. c
I used to add it to the buttermilk too. Adding it right into the flour is easy and seems at least as good in terms of results. I didn't say but these biscuits were very light, even using 50% WW.