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Categories:
whole wheat flour flour granulated sugar baking powder paprika salt heavy whipping cream cold heavy whipping cream fresh chives heavy whipping cream salt freshly ground black pepper
Viewed: 10 - Published at: 7 months agoIngredients
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon fine sea salt
- 1 cup heavy whipping cream cold
- 3 tablespoons heavy whipping cream
- 1/4 cup fresh chives
- 2 tablespoons heavy whipping cream
- flake sea salt for sprinkling
- freshly ground black pepper
Method
- Special Equipment: KitchenAid(R) Stand Mixer; KitchenAid(R) Sifter + Scale Attachment; Large rimmed baking sheet; parchment paper; 2 1/2-in/6.25-cm biscuit cutter; pastry brush
- Position an oven rack in the center of the oven and preheat the oven to 350°F/180°C/gas 4. Line a rimmed baking sheet with parchment paper.
- Attach the KitchenAid(R) Sifter + Scale Attachment to your KitchenAid(R) Stand Mixer fitted with the flat beater. Close the ingredient valve. Weigh the flours (6 oz whole wheat, 6 oz all-purpose), sugar (2 oz), baking powder (0.56 oz), smoked paprika (0.24 oz), and salt (0.08 oz) in the ingredient hopper, taring the scale between ingredients. Turn the mixer to medium-low speed, open the ingredient valve, and sift the flour mixture into the mixing bowl. Turn off the mixer.
- Stir together the 1 cup + 3 Tbs cream and 1/4 cup chives. With the mixer on medium-low speed, pour the cream mixture in a slow, steady stream down the side of the mixing bowl. Mix just until it comes together, 30 second to 1 minute. The dough will be very shaggy. Do not overmix. Turn the mixer off. Remove the mixer bowl, and use a rubber spatula to blend in any flour remaining on the sides of the bowl. (The dough will seem dry, but not to worry, the biscuits will bake up flaky!)
- Turn the dough out onto a lightly floured work surface. Knead the dough 2 to 3 turns and then form into a 1-in-/2.5-cm-thick patty. Dip the biscuit cutter into flour, and press straight down to cut out as many biscuits as you can. Arrange on the parchment-lined baking sheet. Use your hands to form the scraps into another 1-in-/2.5-cm-thick patty. Cut out more biscuits and place on the baking pan, spacing the biscuits 2-in/5-cm apart.
- Using a pastry brush, lightly brush the top of each biscuit with remaining 2 Tbs cream, being careful the cream doesn't drip down the side. Sprinkle each biscuit with flake sea salt and freshly ground black pepper.
- Bake the biscuits until they rise and color nicely on top and the bottoms are beautifully browned, 25 to 30 minutes. Serve warm. The biscuits are best straight from the oven, or rewarmed just before serving on the day they are baked. Leftovers can be kept in a covered container for 1 day. To rewarm, it is best to split them in half crosswise and toast the insides.
