I do use my scale in this recipe for the flour. Because I substitute whole wheat pastry flour for the all-purpose flour, I want to make sure I'm not adding too much. Other than that, I think I make the recipe exactly as designed by Cook's except that I don't bother brushing the biscuits with melted butter after they come out of the oven.
2 cups whole wheat pastry flour (10 ounces)
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
3/4 tsp table salt
1 cup cold buttermilk
1 stick (8 TBSP) unsalted butter, melted and cooled slightly (about 5 minutes)
- Adjust oven rack to middle position and heat oven to 475 degrees.
- Stir flour, baking powder, baking soda, sugar, and salt in large bowl.
- Combine buttermilk with the melted butter in medium bowl, stirring until butter forms small clumps (apparently this helps with fluffiness)
- Add buttermilk mixture to dry ingredients. Stir until just mixed. The batter should pull away from the sides of bowl.
- Using your handy dandy portion scoop (greased) or a greased 1/4 cup measuring cup, drop drop batter onto a rimmed baking tray lined with Silpat or parchment. The biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high--I hope that this will be the case when I use the portion scoop. As it is now, the recipe only makes 9 or 10 biscuits, not 12, and they're not as high as I'd like them to be.
- Repeat until batter is gone, leaving 1 1/2 inches between biscuits.
- Bake until tops are golden brown 12 to 14 minutes.
- Transfer to wire rack and let cool 5 minutes before serving.