Seasonedwholewheatbuttermilkbiscuits 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.

CLASSIC BUTTERMILK BISCUITS

Steps:

• *Pop the 1/2 cup of butter into the freezer for 15 minutes before your start your biscuits, for best results.
• Preheat oven to 425F.
• In a large bowl, whisk together the flour, baking powder, sugar and salt. Grate in the cold or frozen butter, then add the buttermilk. Mix with a spoon until the mixture comes together and is evenly moist. *You may need to add a splash more buttermilk if you still have some dry flour mixture at the bottom of the bowl. The mixture should be evenly moistened, but not sticky.
• Turn the mixture out onto a lightly floured work surface and flatter to a 1-inch thick round. Using a bench scraper, fold half of the circle over the other half. Flatten slightly with the bench scraper. Rotate the dough 1/4 turn, then fold in half again. Repeat this turning, flattening and folding 2 more times. Use a rolling pin to gently flatten and smooth the round into a 1-inch thick circle.
• Use a 2 1/2-3-inch biscuit cutter (or a glass of similar diameter). You can gather up and re-roll the scraps and cut a few more biscuits. Place the cut biscuits on a parchment lined baking sheet.
• Bake for 12-14 minutes. Remove from oven and immediately remove from the pan to a cooling rack. Brush the top of the biscuits with some melted butter, then sprinkle with some coarse salt.

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with parchment.
• Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
• Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
• Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

HOMEMADE BUTTERMILK

Steps:

• Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.

BEST BUTTERMILK BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle.
• Cut biscuits out with biscuit cutter and transfer to a baking sheet.
• Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.

SEASONED WHOLE WHEAT BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F.
• Mix together dry ingredients. Cut in butter and mayonnaise until pebbly.
• Slowly mix milk until everything follows, as you stir.
• Flour board, dump out carefully, and knead the dough until you have folded three to five times. Keep it minimal. Do not overwork the dough, or it will be tough. Do not under work the dough, or it will not rise well. Cut into any shape you desire. You're not limited to round biscuit cutters! There are thousands of cookie cutters which make nice novelty biscuits!
• Place cut biscuits on parchment-lined baking sheet and bake for 10-12 minutes or until golden on top. I roll mine thin on purpose. The photo above is not an indication of a weak rise. ;).

BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F.
• In a large bowl whisk together flour, baking powder, salt, and baking soda until combined well. With a pastry blender or your fingertips blend in shortening and butter until mixture resembles coarse meal. Add buttermilk, stirring with a fork to form a soft dough, and with floured hands knead dough gently 4 times in bowl.
• On a lightly floured surface pat dough out into a 1/2-inch-thick round. Cut out as many rounds as possible with a 2-inch round cutter dipped in flour and invert 1/2 inch apart onto a large baking sheet. Gather scraps into a ball. Pat out dough and cut out more rounds in same manner. Brush biscuits with egg wash and bake in middle of oven 12 minutes, or until golden. Cool biscuits on racks. Biscuits may be made 8 hours ahead and kept, wrapped well, at room temperature. Reheat biscuits, wrapped in foil, before serving.