Whole Wheat Buttermilk Biscuits Recipes

BUTTERMILK BISCUITS (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 450°F. In medium bowl, mix flour, sugar, baking powder, salt and baking soda. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
• Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2- to 2 1/4-inch round cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides.
• Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.

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.

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.

WHOLE WHEAT BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F.
• Sift dry ingredients into a large bowl. Whisk together to distribute.
• Cut the butter into small pieces and add to the dry ingredients. Using a pastry cutter, cut in the butter until you have a crumbly texture and the butter is evenly distributed.
• Make a hole in the center of the dry ingredients and pour in the buttermilk.
• Using a rubber spatula, combine the wet and dry ingredients. Using your hands, continue to combine until you have dough*. Try not to overwork the dough.
• Place dough on a lightly floured surface. Roll out to about to about 1/2" thick.
• Cut the biscuits into squares or rounds, whatever your preference.
• Bake for 10 -14 minutes. (Adjust time for elevation. @5000ft -13 minutes*)

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.

EASY WHOLE WHEAT BISCUITS

Steps:

• Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper or silicone baking mat.
• In a medium mixing bowl, whisk together the pastry flour, baking powder, baking soda, and salt. Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the butter is pea sized. Place the bowl in the freezer for 5 minutes to chill.
• Remove the flour mixture from the freezer. Create a well in the center of the dry ingredients and add the buttermilk. Using a wooden spoon, stir the buttermilk into the flour mixture until just absorbed. The dough will seem slightly wet.
• Transfer the dough to a lightly floured countertop. Knead the dough 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.
• Pat the dough gently with your hands into a disc that is roughly 1-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2½-inch-diameter biscuit cutter in flour and cut out the biscuits. Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Transfer the biscuits to the sheet pan, setting them apart. Gently press and knead any remaining biscuit dough (avoid overworking) and repeat to make roughly 10 biscuits total.
• Place the biscuits in the oven and immediately increase the oven temperature to 450°F (230°C). Bake until lightly golden, about 9 to 11 minutes. Transfer to a wire rack. Biscuits are best served hot out of the oven, sliced, and with a little bit of salted butter.

WHOLE WHEAT BUTTERMILK BISCUITS

Steps:

• Mill the wheat berries with the mill set at Pastry setting or as fine as your mill will mill the berries. The flour needs to be fine, not course. You will have about 2 + cups Whole Wheat Flour. (I've never had any luck with this recipe with the WW flour purchased in the store.).
• Mix together the dry ingredients.
• You can cut the butter into the dry mixture in the old fashion way or here's a trick I learned from AB. Melt the butter in the microwave in a 2 cup glass measuring cup (about 45 seconds). Pour the COLD buttermilk in the cup with the melted butter. The butter will coagulate into beautiful little clumps just like you want. Mix in with the dry ingredients until it begins to pull away from the bowl (I use a fork). Do not overmix. Dump out onto a floured or oiled surface and pat out about 1/2 to 3/4 " thick. At this stage you can fold and pat but don't overdo the folding and patting. We're dealing with WW high gluten.
• Cut into circles. I use a Baby Gerber Apple Juice can from our first child who is now 46 years old (that can's cut out a bunch of biscuits!). I like soft sided biscuits so I put them in the pan sides touching.
• Bake at 425°F till lightly browned 10-12 minutes. If you've done everything right when you try to pick one up to butter it the top will come off. Yep, they're that tender and fluffy.