The Ultimate Guide to Bob’s Red Mill Buttermilk Biscuits

There’s something magical about a warm, flaky biscuit, especially when it comes fresh from the oven. I remember countless Sunday mornings growing up, the entire house filled with the comforting aroma of baking. My grandmother, a true biscuit aficionado, always swore by using the best quality ingredients. While she didn’t exclusively use Bob’s Red Mill, she would say that using good flour is key to getting that perfect rise and that melt-in-your-mouth tenderness. These Bob’s Red Mill Buttermilk Biscuits capture that very essence – simple, honest, and utterly delicious.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10-15 minutes
• Total Time: 30-35 minutes
• Servings: 24
• Yield: 2 dozen biscuits
• Dietary Type: Vegetarian

Ingredients

• 3 cups unbleached white flour
• 3 cups whole wheat pastry flour
• 3 tablespoons baking powder
• 1 1⁄2 teaspoons baking soda
• 3 tablespoons evaporated cane juice
• 2 teaspoons sea salt
• 3⁄4 cup unsalted butter, cold and cut into cubes
• 4 1⁄2 cups buttermilk
• 2 tablespoons flax seed meal (Golden)

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Pastry cutter or fork
• Rolling pin
• 2 ½-inch biscuit cutter
• Baking sheet

Instructions

1. Preheat your oven to 450°F (232°C). Ensure your oven rack is positioned in the center for even baking.

2. In a large mixing bowl, thoroughly combine the unbleached white flour, whole wheat pastry flour, baking powder, baking soda, evaporated cane juice, and sea salt. Whisking or sifting these dry ingredients ensures even distribution, which is crucial for a consistent rise.

3. Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The size of the butter pieces is important; leaving some slightly larger chunks will create pockets of steam during baking, resulting in a flakier biscuit. If using your fingertips, work quickly to prevent the butter from melting.

4. Pour in the buttermilk and gently mix until a dough forms. Be careful not to overmix, as this can develop the gluten in the flour, leading to tough biscuits. The dough should be slightly shaggy and sticky – that’s perfectly fine.

5. Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently roll the dough out to about ½-inch thickness.

6. Sprinkle the flax seed meal (Golden) evenly over the surface of the rolled dough.

7. Using a 2 ½-inch biscuit cutter, cut out the biscuits. Press straight down without twisting the cutter to avoid sealing the edges, which can hinder rising. Re-roll any scraps to cut out additional biscuits, but keep in mind that these re-rolled biscuits might be slightly tougher.

8. Place the biscuits on a baking sheet, leaving a small space between each biscuit. For softer-sided biscuits, space them a bit further apart. For biscuits with slightly crisper sides, arrange them so they are almost touching.

9. Bake in the preheated oven for 10-15 minutes, or until the biscuits are golden brown. The baking time may vary slightly depending on your oven, so keep a close eye on them.

10. Once golden brown, remove the biscuits from the oven and let them cool slightly on the baking sheet before serving.

Expert Tips & Tricks

• Keep Ingredients Cold: Cold butter and buttermilk are essential for creating flaky biscuits. Consider chilling your dry ingredients for about 30 minutes before starting.
• Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix until just combined.
• Laminating Technique: For extra flaky layers, try a simple laminating technique. After the initial mixing, gently pat the dough into a rectangle. Fold it in thirds like a letter, turn it 90 degrees, pat it down again, and repeat the folding process a couple more times. This creates even more layers of butter and dough.
• High Oven Temperature: The high oven temperature creates steam, which helps the biscuits rise quickly and develop a golden-brown crust.
• Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk to reach 4 ½ cups. Let it sit for 5 minutes to curdle slightly before using.
• Make-Ahead Tip: You can prepare the biscuit dough ahead of time, cut out the biscuits, and store them covered in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time if baking directly from the fridge.

Serving & Storage Suggestions

These Bob’s Red Mill Buttermilk Biscuits are best served warm, straight from the oven. Enjoy them with a pat of butter, a drizzle of honey, or your favorite jam. They’re also delicious served alongside savory dishes like fried chicken, pulled pork, or a hearty soup.

Store any leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap the biscuits in foil and warm them in a 350°F (175°C) oven for about 5-10 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly softer. For longer storage, freeze the biscuits in a freezer-safe bag or container for up to 2 months. Thaw them completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	181 kcal	–
Total Fat	6.8 g	10%
Saturated Fat	4 g	19%
Cholesterol	17.1 mg	5%
Sodium	498.9 mg	20%
Total Carbohydrate	25.6 g	8%
Dietary Fiber	2.4 g	9%
Sugars	2.3 g	–
Protein	5.4 g	10%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Gluten-Free Biscuits: Substitute the wheat flours with a gluten-free all-purpose flour blend. You may need to add a bit more buttermilk to achieve the right consistency.
• Sweet Biscuits: Add an additional 1-2 tablespoons of evaporated cane juice or granulated sugar to the dry ingredients for a sweeter biscuit.
• Herb & Cheese Biscuits: Incorporate 1/2 cup of shredded cheddar cheese and 2 tablespoons of chopped fresh herbs (such as chives, rosemary, or thyme) into the dry ingredients.
• Vegan Biscuits: Use a vegan butter alternative and plant-based milk instead of buttermilk. Consider adding a tablespoon of apple cider vinegar to the plant-based milk to mimic the acidity of buttermilk.
• Spiced Biscuits: Add a teaspoon of cinnamon, nutmeg, or other warming spices to the dry ingredients for a festive twist.

FAQs (Frequently Asked Questions)

Q: Why are my biscuits flat and dense?
A: This is often due to overmixing the dough, using warm ingredients, or not using enough leavening agents (baking powder and baking soda). Make sure to use cold ingredients, mix until just combined, and double-check the expiration dates on your baking powder and baking soda.

Q: Can I use regular milk instead of buttermilk?
A: While you can substitute regular milk, the buttermilk adds a tang and helps create a more tender biscuit. If using regular milk, add 1 tablespoon of lemon juice or white vinegar per cup of milk to mimic the acidity of buttermilk.

Q: How do I get my biscuits to rise higher?
A: Ensure your baking powder and baking soda are fresh. Also, avoid twisting the biscuit cutter when cutting out the biscuits, as this seals the edges and prevents rising. Placing the biscuits close together on the baking sheet can also help them rise taller.

Q: Can I freeze the biscuit dough?
A: Yes, you can freeze the biscuit dough. After cutting out the biscuits, place them on a baking sheet lined with parchment paper and freeze them until solid. Then, transfer them to a freezer-safe bag or container. Bake directly from frozen, adding a few minutes to the baking time.

Q: My biscuits are browning too quickly on top. What should I do?
A: If your biscuits are browning too quickly, you can tent a piece of aluminum foil over the baking sheet for the last few minutes of baking. This will help prevent the tops from burning while allowing the insides to cook through.

Final Thoughts

These Bob’s Red Mill Buttermilk Biscuits are a testament to the beauty of simple, wholesome ingredients. With just a few pantry staples and a little bit of technique, you can create a batch of warm, flaky biscuits that will bring joy to any meal. Don’t be afraid to experiment with variations and make them your own. I encourage you to give this recipe a try, and I’d love to hear about your baking adventures! Share your creations and any tips you discover along the way. Enjoy!