hard red winter wheat
This flour is made with the hardiest wheat we grow. It’s so tough, we can plant it in the fall, and it lives through the wild Montana winter to produce a crop of nutritious whole grain the following year. Salt of the earth.
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30 minutes 10 biscuits
HHF flour varieties that make awesome biscuits: “00” Pizza Flour, Bread Flour, Emmer, Hard Red Spring, Hard Red Winter, Hard White, Khorasan, Pastry Flour, and Soft White.
Ingredients:
2 cups HHF flour
4 tsp baking powder
2 tsp sugar
½ tsp salt
4 Tbs very cold butter
1 cup buttermilk (or substitute whole-fat milk of choice)
Cream or milk of choice for brushing
Directions:
Preheat oven to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Whisk together.
Either grate the cold butter and stir into flour mixture, or cut butter into pea-sized pieces, then work into the dry ingredients with a pastry blender. Stir the buttermilk (or other milk) in with a fork until just combined.
Turn the dough out onto a floured surface and sprinkle more flour on top. Fold the dough over itself and pat it back down 15 or 20 times. Use your hands to pat it into one thick piece about 1” thick and cut out shapes with a 2” cutter or small glass turned upside down.
Spread out the pieces on a baking sheet lined with parchment and bake until fluffy and golden brown, about 10 to 12 minutes.
by Gwen and Sadie Collins
