Warm, tender, and beautifully rustic, these biscuits are the perfect use for our sifted Turkey Red wheat flour. With a high rise, flaky layers, and a golden crust, this recipe proves that great biscuits start with great flour. Simple ingredients and a quick bake make it ideal for weeknight dinners, weekend brunches, or anytime you want something comforting and homemade. Whether served with butter and honey or alongside a savory meal, these biscuits highlight how Turkey Red wheat flour elevates even the most classic recipes.
Ingredients
- 2 cups sifted Turkey Red Wheat Flour
- 1 Tbsp. baking powder
- ½ tsp. fine sea salt
- 1 tsp. sugar
- 6 Tbsp. cold butter
- ¾ cup buttermilk
Directions
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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
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In a large bowl, whisk together 2 cups sifted Turkey Red wheat flour, 1 tablespoon baking powder, 1 teaspoon sugar, and ½ teaspoon salt.
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Cut 6 tablespoons cold butter into small cubes and work into the flour with a pastry cutter or fingertips until pea-sized pieces remain.
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Stir in ¾ cup buttermilk just until the dough comes together, adding a splash more if dry.
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Turn dough onto a lightly floured surface, pat to 1-inch thick, fold and pat 2–3 times, then cut into six rounds or squares.
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Place biscuits on the baking sheet (close for softer sides, apart for crisper edges) and bake 12–15 minutes until golden.
