Cooking for Seven

Here is my current favorite whole wheat biscuit recipe. We love to use them for biscuits and gravy. Delicious!

Note: I usually significantly reduce the amount of buttermilk. I’m not sure why, but these always turn out very wet for me. I recommend that you start with less buttermilk and add more as needed.

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Whole Wheat Buttermilk Biscuits

From Relish Magazine

Printable Version

Ingredients:

• 2 cups (8 oz) whole-wheat pastry flour, divided
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 6 tablespoons cold butter, cut into small pieces
• 3/4 cup plus 2 tablespoons buttermilk, plus more if needed

Directions:

Preheat oven to 450° F.

To mix using a food processor:

1) Place 1 3/4 cups of the flour, baking powder, baking soda, and salt in food processor fitted with the metal blade and process briefly to combine. Add the butter and toss lightly with a fork to coat the butter with flour. Using 1 second pulses, mix the butter until it resembles course meal. Do not over-mix.

2) Transfer the flour mixture to a bowl. Add 3/4 cup buttermilk; stir with a fork until the dough gathers into one large lump. Add more buttermilk if necessary.

To mix by hand:

1) In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Add the butter and toss lightly with a fork to coat the butter with flour. Using a pastry cutter, a fork, two knives, or your fingertips, cut the butter into the flour. Work quickly to keep the butter firm.

2) Add 3/4 cup buttermilk; stir with a fork until the dough gathers into one large lump. Add more buttermilk if necessary.

Continue for either version:

3) Transfer dough to a flat surface sprinkle with remaining 1/4 cup flour. Roll the dough to coat with flour then pat out into a rough rectangle about 1/2-inch thick and fold into thirds. Repeat the patting and rolling. Pat the dough out to a thickness of about 1 inch. Using a 2-inch round cutter, cut out biscuits and place onto an ungreased baking sheet, placing the biscuits 1 inch apart as they will spread.

4) Bake 10-12 minutes or until the biscuits are golden brown.

Makes about 12 biscuits

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