Raised Whole Wheat Biscuits Recipes

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WHOLE WHEAT BUTTERMILK BISCUITS



Whole Wheat Buttermilk Biscuits image

The whole wheat gives these biscuits a nutty flavor. Patting and folding the dough makes the biscuits flaky too.

Provided by Ceezie

Categories     Breads

Time 1h12m

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, Fat 6.4, SaturatedFat 3.8, Cholesterol 16, Sodium 253.4, Carbohydrate 15.4, Fiber 2.1, Sugar 0.9, Protein 3.3

FLUFFY WHOLE WHEAT BISCUITS



Fluffy Whole Wheat Biscuits 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

Time 25m

Yield 12

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, Carbohydrate 17.7 g, Cholesterol 11 mg, Fat 4.3 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 2.6 g, Sodium 357.3 mg, Sugar 2.1 g

WHOLE WHEAT YEAST RISEN BISCUITS



Whole Wheat Yeast Risen Biscuits image

I made these this morning to eat with the pear butter I made last night. Delicious! I love making yeast breads. This recipe is great because there is only 30 minutes rising time. Takes longer than regular biscuits, but is still quick enough to do for breakfast. I may experiment in the future to see how much whole wheat flour I...

Provided by Susan Feliciano

Categories     Other Breakfast

Time 30m

Number Of Ingredients 10

1 pkg active dry yeast
1/4 c warm water (105 degrees)
1 c whole wheat flour (i used white whole wheat)
1 1/2 c all purpose flour
2 Tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c buttermilk
1/2 c unsalted butter, melted

Steps:

  • 1. Dissolve the yeast in the warm water and set aside while preparing flour mix.
  • 2. Stir/sift together the flours, sugar, baking powder, baking soda, and salt.
  • 3. Stir the melted butter into the buttermilk until smooth.
  • 4. Make a well in the dry ingredients, and pour the yeast and the buttermilk mixture into the well. Stir together with a rubber spatula until it forms a soft sticky ball of dough.
  • 5. Turn dough out onto a lightly floured surface. Knead the dough about 12 - 15 strokes, working in a minimal amount of extra flour.
  • 6. Roll dough out 1/2" thick. Cut little biscuits with a small 2" cutter, and arrange with sides touching on a baking stone or biscuit pan. Cover with a clean towel and let rise for 30 minutes.
  • 7. Meanwhile, preheat oven to 375 degrees. When biscuits have risen for 30 minutes, bake them about 14 - 17 minutes, until browned on top. May brush with melted butter or cream when done for extremely soft tops.

50% WHOLE WHEAT BISCUITS



50% Whole Wheat Biscuits image

Make and share this 50% Whole Wheat Biscuits recipe from Food.com.

Provided by Amethyst42

Categories     Breads

Time 22m

Yield 10 biscuits

Number Of Ingredients 6

1 cup whole wheat flour
1 cup white flour
4 teaspoons baking powder
3/4 teaspoon sea salt
1/2 cup butter (cold)
3/4 cup milk (cold)

Steps:

  • Put flour, baking powder, and salt in a food processor and pulse to mix.
  • Cut the butter into chunks, drop on top of the flour mix, and pulse again, several short bursts, until it is in bits the size of split peas.
  • Sprinkle 1/2 cup of the cold milk over the mixture, and pulse. Add a little more milk and pulse again, continuing until the mix just comes together into a ball.
  • Wrap the dough in wax paper or plastic wrap, and refrigerate for 1/2 hour.
  • Roll out the dough to 1/2", and cut into circles with an average-size coffee cup (flour the rim), or your favourite cutter.
  • Bake at 450 on an ungreased baking sheet for approximately 10-12 minutes.

PERFECT WHOLE WHEAT BISCUITS



Perfect Whole Wheat Biscuits image

These biscuits are sooo delicious! A mix of white and wheat flour makes them light yet healthy. It is preferable to use a soft winter wheat flour for your all purpose flour. My local health food store purchases super fresh ground flour from a nearby flour mill so it makes for spectacular baking! I usually make a double batch and cut them to be the super sized biscuits so that we can make breakfast biscuits with eggs, bacon and cheese! I don't change the recipe at all, ever. Tip: my grandmother always said that to make good, flaky biscuits handle the dough as little as possible, barely kneading it at all.

Provided by sassafrasnanc

Categories     Breads

Time 28m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/2 cup butter, room temperature
1 cup half-and-half
2 tablespoons half-and-half (optional)
2 tablespoons sugar (optional)

Steps:

  • Preheat oven to 375 degrees. Use parchment paper on baking pan if you have it on hand.
  • Put both of the flours, the baking powder, sugar and salt in large mixing bowl.
  • With a pastry cutter or your fingertips gently cut in butter until it resembles coarse cornmeal.
  • Make a well in the center and add half and half. Stir gently until mixture forms somewhat of a ball.
  • Place on a lightly floured surface and gently knead until a mass is formed.
  • Roll to a 1" thickness and cut into circles with flour dipped 2" biscuit cutter.
  • Place on baking pan and brush tops with the 3 tbsp of half and half and sprinkle with sugar.
  • Bake for 15 to 20 minutes or until lightly browned.
  • Serve hot for best flavor!

Nutrition Facts : Calories 195.2, Fat 10.3, SaturatedFat 6.3, Cholesterol 27.8, Sodium 302.6, Carbohydrate 22.6, Fiber 1.2, Sugar 2.2, Protein 3.5

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