WHOLE WHEAT BUTTERMILK BISCUITS RECIPE - FOOD.COM
The whole wheat gives these biscuits a nutty flavor. Patting and folding the dough makes the biscuits flaky too.
Total Time 1 hours 12 minutes
Prep Time 1 hours
Cook Time 12 minutes
Yield 12 biscuits
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F Combine 1 3/4 cups flour, baking powder, baking soda and salt in a medium bowl; whisk together. Add butter, toss with your fingers to coat with flour, and rapidly pinch and fluff butter into flour with your fingertips to make small flakes. Work quickly to keep butter firm.
- Add buttermilk; stir well with a fork until the dough gathers into one large lump. Drizzle in additional droplets of buttermilk if necessary.
- Scrape dough onto a flat surface sprinkled with remaining 1/4 cup flour. Roll dough to coat with flour, then pat out into a rough rectangle about 1/2-inch-thick and fold it in thirds. Repeat the patting and folding. Pat dough into a thickness of 1 inch. Dip a 2-inch round cutter into flour and stamp out biscuits, coating the cutter with flour before each stamping. Place biscuits, top sides up, on a heavy ungreased baking sheet about 1 inch apart.
- Bake 10 to 12 minutes, until biscuits are golden brown. Makes 12 biscuits.
- Note: These are really good with honey butter. To make honey butter, put approximately equal amounts of honey and soft butter into a small bowl and whip with a fork until smooth.
Nutrition Facts : Calories 126.4, FatContent 6.4, SaturatedFatContent 3.8, CholesterolContent 16, SodiumContent 253.4, CarbohydrateContent 15.4, FiberContent 2.1, SugarContent 0.9, ProteinContent 3.3
FLUFFY WHOLE WHEAT BISCUITS RECIPE: HOW TO MAKE IT
Ruth Ann Stelfox of Raymond, Alberta shares her favorite golden biscuit recipe, noting, "These are just scrumptious - light and tasty!"
Provided by Taste of Home
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 122 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 330mg sodium, CarbohydrateContent 17g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 3g protein.
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