Whole Wheat Biscuits Recipe
User Reviews
5
Whole Wheat Biscuits Recipe
Description
The recipe relies on cold butter cut into the flour mixture to create small fat pockets, essential for flakiness. The addition of baking powder and baking soda provides leavening, helping the biscuits rise with a soft texture. Cold buttermilk adds moisture and slight acidity, which enhances tenderness and flavor.
The dough is gently worked and folded in thirds several times, which develops layers that contribute to a flaky bite when baked. Rolling out to about 1¼ inches thickness and cutting with a floured cutter prevents sticking and ensures uniform biscuits. This process produces biscuits with a tender interior and a delicate golden crust.
The biscuits can be baked immediately or after chilling; following the folding technique carefully is key to maintaining the layers. Baking results in tender biscuits suitable for breakfast or as a side.
Ingredients
- 2 cups whole wheat pastry flour plus more for the surface and biscuit cutter
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter very cold
- ¾ cup buttermilk cold
Instructions
- Cut butter into small 1-inch cubes, place in a bowl and keep it in the freezer while you are preparing the rest of the ingredients.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Add in the cold butter cubes into the mixture. Using a pastry cutter or a fork, work the butter into the flour just until it resembles coarse crumbs.
- Pour in the buttermilk. Using a wooden spoon or your hands, mix until combined.
- Transfer the dough onto a lightly floured surface. Gently work to dough to make it cohesive using your hands without overworking it. If it is too sticky add in some flour.
- Once the dough is cohesive, pat it out into a rectangular. Fold it in thirds and gently flatten. Rotate the dough 90 degrees and fold it again. Repeat the same process for one more time. Using a rolling pin, roll the dough into a rectangular that is 1 ¼ inch thick in height.
- Dip a 2 ¾ inch round cutter into flour and then press it straight down into the dough. Transfer the biscuit onto a parchment line baking sheet with at least 1-inch space in between biscuits.
- If you need it, dip the biscuit cutter in flour in between.
- Repeat until you have 8 biscuits. *Read the post to what to do about the leftover dough.*
- Place the biscuits in the freezer and preheat your oven to 450 degrees.
- Bake in the oven for 12 minutes or until the top of the biscuits turn lightly golden brown.
- If preferred, lightly brush them with butter as soon as they come out of the oven.
- Serve them while they are still warm.
Notes
- You can bake the biscuits immediately after preparing the dough or refrigerate it before baking as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 345mg | 14% |
| Potassium | 139mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 300IU | 6% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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