Flaky Whole Wheat Biscuits Recipes

WHOLE WHEAT BUTTERMILK BISCUITS

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.

AMAZING WHOLE WHEAT FLAKY HOMEMADE BISCUITS

Steps:

• Preheat oven to 425 degrees.
• In the bowl of a food processor or regular bowl, combine the first 5 ingredients (if using honey, combine it with the liquid ingredients). Pulse (or mix) to combine.
• Cut up the butter into eight pieces and add to the dry ingredients. Pulse (or use a pastry blender) until the mixture resembles coarse cornmeal with a few pea-sized pieces of butter remaining. If using a processor, transfer to a medium bowl.
• Combine the egg and buttermilk (and honey, if using) in a glass measure; add to the dry ingredients all at once. Stir with a wooden spoon just until mixture starts to come together (it will not be completely mixed). Don't over mix.
• Turn out onto a floured surface and knead 10 - 15 times until dough holds together, folding a couple of times at the end like a letter. Pat or roll into a 1 to 1-1/4 inch rectangle. Cut with a biscuit cutter or knife into about a dozen biscuits depending on the size.
• Place on a lined or greased cookie sheet, and brush the tops with milk, if desired, for a shiny, browned top.
• Bake for 12 to 15 minutes until golden brown. Cool on a wire rack.

20 MINUTE FLAKY WHOLE WHEAT BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• In a stand mixer with paddle attachment or a medium bowl, combine the flour, baking powder and salt. Mix well with a whisk or fork.
• Cut the butter into little small pieces and sprinkle over the flour mixture.
• Mix the flour and butter together until the butter resembles coarse crumbs.
• Add the milk and mix together just until combined, being careful not to overmix. Knead the dough with your hands 8 to 10 times, then turn the dough out onto a floured counter or cutting board.
• Pat the dough out flat with your hands until it's about 1/2 inch thick. If the dough sticks to your fingers, sprinkle a little flour on the top and bottom. If it's too dry (not holding together), add a splash or two of milk or water.
• Using a cookie/biscuit cutter or upside-down drinking glass, cut out biscuit rounds. [i](I used a 2 5/8 inch cutter.)[/i] Gently press together the remaining dough and continue to cut biscuits, making sure not to handle the dough too much. [i](I yielded 11 biscuits. So you may have one leftover to munch on!)[/i]
• Place the biscuits on an parchment lined baking sheet and bake for 9 to 11 minutes, or until lightly browned. [i](If using a bigger biscuit cutter, you will need to bake for longer.)[/i]

FLUFFY WHOLE WHEAT BISCUITS

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.

FLAKY WHOLE WHEAT BISCUITS

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet., Bake at 425° for 8-10 minutes or until golden brown.

WHOLE-WHEAT BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• Whisk together the flour, baking powder, and salt in a large mixting bowl.
• Cut in the oil with a fork or pastry blender until the mixture resembles coarse crumbs.
• Using a fork, stir in just enough of the milk so that the dry ingredients are moistened and the dough comes together.
• (Too much milk will make the dough sticky; too little will make the biscuits dry.) Gather the dough in a ball and turn it out onto a lightly floured work surface.
• Knead it gently 20 to 25 times.
• Then smooth it into a ball.
• Roll or pat the dough into a 1/2-inch thick round and cut it with a floured 2 1/2-inch biscuit cutter or the rim of a glass.
• Push the center straight down into the dough without twisting it.
• Reroll and recut the scraps of dough.
• Place the biscuits on an ungreased baking sheet about an inch apart for crusty sides or touching for soft sides.
• Bake on the center shelf of the oven for 10 to 12 minutes, or until the bottoms are lightly browned.
• Do not overbake.
• Serve hot or warm.

THE BEST WHOLE WHEAT BISCUITS

Steps:

• In a medium sized bowl combine the dry ingredients. Mix well with whisk or fork.
• Cut the ½ stick butter into little pea sized pieces and then mix the pieces into the flour mixture.
• Using a fork or pastry blender, try to mash the butter pieces as you mix it together with the flour until the mixture resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour.
• Then pour in the milk and mix it all together. Knead the dough with your hands 8 to 10 times (for best results do not over-knead the dough) and then turn out onto a floured surface (like a counter or cutting board).
• Pat it out flat with your hands until the dough is a somewhat even ¾-inch thickness (sprinkle with a little flour if necessary).
• Turn a drinking glass upside down and cut out biscuit rounds. I have also used shaped cookie cutters (like a heart or star) if you have little ones helping you!
• Then place biscuits on an ungreased baking sheet or in a cast iron skillet and bake at 450 degrees for 10-12 minutes or until golden brown. Enjoy!