Bobsredmillwheatbiscuits Recipes

Steps:

• Preheat oven to 425°F.
• Sift together flours, sugar, baking powder, baking soda, and salt.
• Using your fingers, rub cubes of cold butter into the flour until it resembles coarse crumbs.
• Add buttermilk and stir until moistened, then knead a few times, just enough to make the dough come together.
• Drop about 1/4 cup dough onto parchment paper and flatten slightly, or you may choose to roll about half inch thick and cut them, placing them on a parchment paper lined baking sheet.
• Bake for about 12 minutes, or until tops are golden brown and a toothpick comes out clean.

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and the mixture resembles wet sand, about 4 minutes.
• Remove the bowl from the mixer and fold in buttermilk until dough sticks together.
• Dump dough onto a flour work surface; pat into a rectangle. Pat remaining dry crumbs into the mixture by hand.
• Cut dough in half with a floured bench knife; stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.
• Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit.
• Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
• Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.

Steps:

• Preheat oven to 450°F.
• Mix unbleached white flour, whole wheat flour, baking powder, evaporated cane juice, sea salt, and baking soda thoroughly.
• Add butter and mix until evenly distributed. Add buttermilk and evenly mix until dough forms.
• Roll dough out on a floured surface, sprinkle on flaxseed meal, and cut with a 2½-inch cutter.
• Place biscuits on a baking sheet and bake in oven for 10-15 minutes, or until golden brown.
• Makes 2 dozen biscuits.

Steps:

• Mix dry ingredients together. Add the carrots, dates, and pecans.
• Mix liquid ingredients in separate bowl.
• Combine the liquid ingredients with the dry ingredients and stir until moistened.
• Lightly grease muffin tins. Fill 2/3 full with batter. Bake at 400 degrees for 18-20 minutes.

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.