Fluffy Whole Wheat Buttermilk Biscuits
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Fluffy Whole Wheat Buttermilk Biscuits
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By using a new technique, I've discovered how to make the fluffiest and flakiest whole-wheat biscuits. My kids can't get enough! I highly recommend making a double batch to freeze for later so you can enjoy during breakfast for dinner.
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Ingredients
- 2 cups whole-wheat pastry flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold butter right out of the fridge
- 1 cup buttermilk
Instructions
- Preheat oven to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Whisk together.
- Cut the cold butter into pea-sized pieces and work it into the dough using a pastry blender tool or the back of a fork (or your hands - just use your fingers to squeeze the flour-covered butter into smaller pieces). Stir the buttermilk in with a fork until just combined.
- Turn the dough out onto a floured surface and sprinkle more flour on top. Fold the dough over itself and pat it back down 15 or 20 times. Use your hands to pat it into one thick piece about 3/4 to 1" thick and cut out shapes with a cutter or small glass turned upside down.
- Spread out the pieces on a baking sheet and bake until fluffy and golden brown on top, about 10 to 12 minutes. Serve warm and freeze the leftovers for a rainy day.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Fluffy Whole Wheat Buttermilk Biscuits Amount Per Serving Calories 98 Calories from Fat 9 % Daily Value* Fat 1g2%Saturated Fat 1g6%Cholesterol 3mg1%Sodium 143mg6%Potassium 281mg8%Carbohydrates 19g6%Fiber 3g13%Sugar 1g1%Protein 4g8% Vitamin A 40IU1%Calcium 105mg11%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 98
- Calories from Fat 9
- % Daily Value*
- Fat 1g
- 2%
- Saturated Fat 1g
- 6%
- Cholesterol 3mg
- 1%
- Sodium 143mg
- 6%
- Potassium 281mg
- 8%
- Carbohydrates 19g
- 6%
- Fiber 3g
- 13%
- Sugar 1g
- 1%
- Protein 4g
- 8%
- Vitamin A 40IU
- 1%
- Calcium 105mg
- 11%
- Iron 1mg
- 6%
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