WHOLE WHEAT BUTTERMILK BISCUITS
Whole Wheat Southern Style Buttermilk Biscuits. This recipe is NOT for everyone. You will need a grain mill in order to use this recipe. The recipe does make a rather good biscuit.
Provided by Geron C.
Categories < 30 Mins
Time 22m
Yield 12 biscuits, 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 108.2, Fat 10.6, SaturatedFat 6.7, Cholesterol 28.7, Sodium 585, Carbohydrate 2.7, Sugar 2, Protein 1.5
WHOLE WHEAT BUTTERMILK BISCUITS
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
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
WHOLE WHEAT BUTTERMILK BISCUITS
Make and share this Whole Wheat Buttermilk Biscuits recipe from Food.com.
Provided by Elise Cousineau
Categories Breads
Time 25m
Yield 20 biscuits, 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425F.
- In a large bowl, combine flour and baking powder; stir in oil.
- Add buttermilk and stir to form a soft dough.
- Lightly flour your hands and knead dough in bowl 1 minute.
- Lightly flour a work surface and rolling pin.
- Roll out dough to 1/2 inch thick; cut into 20 squares.
- Transfer to a nonstick baking sheet.
- Bake until lightly browned, about 15 minutes.
- Serve hot.
Nutrition Facts : Calories 130, Fat 4.9, SaturatedFat 0.5, Cholesterol 1.1, Sodium 102.7, Carbohydrate 19, Fiber 2.9, Sugar 1.4, Protein 4.2
SEASONED WHOLE WHEAT BUTTERMILK BISCUITS
These are fantastic with chicken, pork, or seafood! It almost doesn't matter how the meat is cooked, what its accompanying dishes are, or how it's seasoned, these biscuits go with just about anything! They're light and fluffy, and taste wondermous! Substitute sugar for artificial sweetener if you're not sugar conscious, and white flour for whole wheat if you're not carb conscious. ;)
Provided by Pagan
Categories Breads
Time 18m
Yield 24 biscuits, 24 serving(s)
Number Of Ingredients 10
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. ;).
Nutrition Facts : Calories 57.7, Fat 2.3, SaturatedFat 1.1, Cholesterol 4.6, Sodium 200.3, Carbohydrate 8.3, Fiber 1.3, Sugar 0.5, Protein 1.7
WHOLE-WHEAT BISCUITS
Steps:
- Preheat oven to 450 degrees F.
- In a large bowl whisk flours, baking powder, baking soda, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add buttermilk to dry ingredients, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times. Roll or pat dough out to about 1-inch thickness. Cut with a biscuit cutter and place on an ungreased baking sheet. Bake for about 12 to 14 minutes or until brown.
COCONUT WHOLE-WHEAT BISCUITS
Introducing whole wheat and coconut flours into the outline of a traditional buttermilk biscuit really transforms the flavor without detracting from the crisp flakey texture of a good biscuit. Coconut flour absorbs moisture much more than other flours, so don't be tempted to add more than called for or you could end up with dry biscuits!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2/3 cup each all-purpose and whole-wheat flour, 1/4 cup coconut flour, 1 tablespoon baking powder and 1 1/2 teaspoons kosher salt. Work in 6 tablespoons diced cold butter. Stir in 3/4 cup buttermilk and knead a few times. Pat until 1/2 inch thick on a floured surface, fold into thirds and pat into a 1-inch-thick rectangle; cut into 8 squares. Brush with buttermilk; sprinkle with salt and hemp hearts. Bake on a baking sheet at 425˚ F, 20 to 25 minutes.
FLUFFY WHOLE WHEAT BISCUITS
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
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
BUTTERMILK BISCUITS (WHITE WHOLE WHEAT FLOUR)
White whole wheat flour gives a nutty taste to these light and tender biscuits.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 Biscuit
HONEY WHOLE WHEAT BISCUITS
Make and share this Honey Whole Wheat Biscuits recipe from Food.com.
Provided by ASRing
Categories Breads
Time 22m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine dry ingredients.
- Add liquids and stir until just combined.
- Turn out onto lightly floured surface and form into a rectangle. Cut into 12 squares.
- Place on a greased cookie sheet and bake at 400 degrees for 10-12 minutes or until golden brown.
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WHOLE-WHEAT BUTTERMILK BISCUITS RECIPE - FOOD & WINE
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4/5 Category Whole Grain BreadServings 9Total Time 50 mins
- Preheat the oven to 450°. In a large bowl, whisk the flour, sugar, baking powder and salt. Whisk in the cheddar cheese. Using your fingers or a pastry blender, rub or cut in the butter until the mixture resembles coarse meal with some pea-size pieces remaining. Mix in the buttermilk, stirring, just until the dough holds together.
- On a lightly floured work surface, roll out the dough to a 7 1/2-inch square that's 3/4 inch thick. Cut the dough into nine 2 1/2-inch squares and transfer the squares to an ungreased baking sheet. Bake the biscuits for about 12 minutes, until golden brown on top. Let the biscuits cool slightly and serve.
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