{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Buttermilk Biscuits",
 "description": "Tall, tender whole-wheat-and-white buttermilk biscuits for breakfast, made with a little butter and olive oil, folded for layers, baked hot and easy to freeze before baking.",
 "recipeYield": "8 biscuits",
 "totalTime": "PT30M",
 "recipeCategory": [
  "Breakfast"
 ],
 "recipeIngredient": [
  "1 cup (125 g) all-purpose flour, spooned and leveled",
  "1 cup plus 1 tbsp (125 g) whole-wheat flour, spooned and leveled",
  "1¾ tsp baking powder",
  "½ tsp salt",
  "1 tsp sugar",
  "2 tbsp (28 g) cold unsalted butter",
  "1 tbsp (13.5 g) olive oil, cold",
  "⅔ cup plus 1 tbsp (about 180 g) cold buttermilk",
  "2 tsp buttermilk, for brushing",
  "parchment for the pan"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 450 °F with a rack in the middle. Line a baking sheet with parchment."
  },
  {
   "@type": "HowToStep",
   "text": "Whisk both flours, the baking powder, salt and sugar in a big bowl. Grate the cold butter into it on the big holes of a box grater. Toss with your fingertips until the butter is in flakes the size of small peas."
  },
  {
   "@type": "HowToStep",
   "text": "Stir the cold olive oil into the ⅔ cup plus 1 tablespoon buttermilk, then pour it in. Stir with a fork about 15 times, only until the dough is shaggy and no dry flour remains."
  },
  {
   "@type": "HowToStep",
   "text": "Tip it onto a floured counter and pat it into a rough rectangle. Fold it in thirds, like a letter, then pat out and fold once more. Do not knead."
  },
  {
   "@type": "HowToStep",
   "text": "Pat the dough into a 6-by-8-inch rectangle about ¾ inch thick. Cut it into 8 pieces with a floured knife, using straight cuts, with no twisting. Set them 1 inch apart on the pan and brush the tops with the 2 teaspoons of buttermilk."
  },
  {
   "@type": "HowToStep",
   "text": "Bake 12 to 15 minutes, until the tops are deep golden and the bottoms are brown. Serve one warm, as the side to a bowl of bean soup."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 8",
  "calories": "162 kcal",
  "proteinContent": "4.5 g",
  "carbohydrateContent": "25.1 g",
  "fatContent": "5.4 g",
  "saturatedFatContent": "2.3 g",
  "sugarContent": "1.9 g",
  "sodiumContent": "288 mg",
  "fiberContent": "2.1 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/buttermilk-biscuits.jpg",
 "imageAlt": "Buttermilk biscuits, tall and golden, layers, cut square, on a sheet pan",
 "url": "https://asharedpalate.com/buttermilk-biscuits"
}