The Little Elephant and The Biscuits

October 2010

Once upon a time, there was a little elephant who liked buttermilk biscuits, so he nibbled just a bit.

But biscuits are not for little elephants.

Biscuits are not for little elephants because most folks would say they are for gravy.  I’d say they’re for honey or jam.


1 cup whole-wheat pastry flour
1 cup St. Vincent Gristmill unbleached, all-purpose flour (local)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon organic pure cane sugar
¾ teaspoon unsalted butter, melted and cooled slightly (about 5 minutes) plus 2 tablespoons melted butter for brushing biscuits


Adjust an oven rack to the middle position and heat the oven to 475 degrees.  Grease a baking stone.

Whisk the flours, baking powder, baking soda, sugar and salt in a large bowl.

Combine the buttermilk and the 8 Tablespoons melted butter in a medium bowl, stirring until the butter forms small clumps.

Add the buttermilk mixture to the dry ingredients and stir with a rubber spatula until just incorporated and the dough pulls away from the sides of the bowl.

Using a greased ¼ cup measuring -cup, scoop a level amount of batter and drop onto the baking stone.   Leave enough space between the biscuits for them to rise to about 2 ¼ inches in diameter.  Repeat with the remaining batter.

Bake until the tops are golden brown and crisp, 12-14 minutes.

Brush the tops with the remaining butter.

Transfer to a wire rack and let cool for 5 minutes before serving.


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