WHOLE WHEAT BUTTERMILK BISCUITS
This recipe was adapted from Better Homes and Garden "New Cookbook" - 1968 edition. Whole wheat pasty flour yields a lighter and fluffier biscuit than regular whole wheat, and with the buttermilk and butter, you get a very tasty biscuit. (The number of biscuits you get depends on how big you make them.)*See Kitchen Notes for more information, substitutions, and links (if applicable).
Provided by Adapted by MJ of MJ's Kitchen
Categories Breakfast
Time 22m
Number Of Ingredients 7
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*)
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
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
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
HERB BUTTERMILK BISCUITS
Light and fluffy, melt-in-your-mouth goodness!
Provided by PrincessZelda
Categories Bread Quick Bread Recipes Biscuits
Time 28m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Whisk together the flour, baking powder, salt, sugar, thyme, savory, kelp, parsley, and basil in a large bowl.
- Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Drizzle the buttermilk slowly over the flour mixture while tossing lightly with a fork, just until the flour mixture is moistened. Turn the dough out onto a floured board, and knead 4 to 5 times. Pat the dough into a circle, 3/4 inch thick, and cut biscuits with a 2 inch cookie cutter. Place biscuits 2 inches apart on a baking sheet.
- Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 18 g, Cholesterol 14.2 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 160.2 mg, Sugar 1.3 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
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
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