Best 2 Whole Wheat Buttermilk Biscuits Recipes
If you're looking for a delicious and healthy breakfast or snack, look no further than whole wheat buttermilk biscuits. Made with whole wheat flour, buttermilk, and a few other simple ingredients, these biscuits are packed with flavor and nutrients. They're also incredibly versatile and can be served with a variety of toppings, from butter and jelly to eggs and bacon. Whether you're a seasoned baker or a novice in the kitchen, this article will provide you with the best recipe and expert tips for making the perfect whole wheat buttermilk biscuits from scratch.
Here are our top 2 tried and tested recipes!
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
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 (with a wooden spoon or your hands) until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times and shape into a ball. Roll or pat dough out to about 1-inch thickness. Cut with a biscuit cutter and place on an ungreased baking sheet. Combine the remaining scraps of dough together, roll and cut a few more biscuits and transfer to baking sheet. Stop here. Any extra dough you have discard, as they will probably yield tough biscuits. Bake for about 12 to 14 minutes or until a light golden brown.
Tips:
- Use fresh buttermilk: Fresh buttermilk will give your biscuits a light and fluffy texture. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Don't overmix the dough: Overmixing the dough will make your biscuits tough. Mix the dough just until it comes together and then stop.
- Use a biscuit cutter that is at least 2 inches in diameter: This will ensure that your biscuits are large enough to be satisfying.
- Bake the biscuits in a hot oven: The biscuits should be baked in an oven that is at least 450 degrees Fahrenheit. This will help them to rise quickly and evenly.
- Don't overcook the biscuits: The biscuits are done when they are golden brown on top and a toothpick inserted into the center comes out clean.
Conclusion:
These whole wheat buttermilk biscuits are a delicious and easy-to-make breakfast or snack. They are perfect for any occasion, and they are sure to be a hit with your family and friends. So next time you're looking for a tasty treat, give these biscuits a try. You won't be disappointed!
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