WHOLE WHEAT CHEESE BISCUITS RECIPES

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FLUFFY WHOLE WHEAT BISCUITS RECIPE | ALLRECIPES



Fluffy Whole Wheat Biscuits Recipe | Allrecipes image

These light and fluffy biscuits, made with all-purpose and whole wheat flour, are perfect for breakfast or dinner.

Provided by redwine

Categories     Bread    Quick Bread Recipes    Biscuits

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 12 servings

Number Of Ingredients 7

1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 tablespoon white sugar
¾ teaspoon salt
¼ cup butter
1 cup buttermilk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
  • Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
  • Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

Nutrition Facts : Calories 118.7 calories, CarbohydrateContent 17.7 g, CholesterolContent 11 mg, FatContent 4.3 g, FiberContent 1.5 g, ProteinContent 3.2 g, SaturatedFatContent 2.6 g, SodiumContent 357.3 mg, SugarContent 2.1 g

WHOLE WHEAT BUTTERMILK BISCUITS RECIPE - FOOD.COM



Whole Wheat Buttermilk Biscuits Recipe - Food.com image

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

2 cups whole wheat flour, divided
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter, cut into small pieces
3/4 cup buttermilk
2 tablespoons buttermilk (plus more if needed)

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

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