Buttermilk Biscuits with Whole Wheat
"Light, quick biscuits with some fiber and great taste. Shortening can be used as part or all of the butter. Make 7 large (3 inch) biscuits or 11-12 medium (2 3/8 inch) biscuits"
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (89.2 g)
- Calories 258.8
- Total Fat - 15.2 g
- Saturated Fat - 9.2 g
- Cholesterol - 38.9 mg
- Sodium - 641.5 mg
- Total Carbohydrate - 27.4 g
- Dietary Fiber - 3.8 g
- Sugars - 1.9 g
- Protein - 5.9 g
- Calcium - 201.5 mg
- Iron - 1.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 450F.
Step 2
Measure flours into a bowl and stir in baking powder and salt.
Step 3
Grate butter into the flour mixture, using a fork to distribute the butter evenly and uniformly. Since butter contains water, cutting or working the butter can make gluten and toughen the biscuits. I have experienced that, but grating the butter works well. Other fats like lard or shortening can be cut into the dough with a pastry cutter without problems.
Step 4
Stir in buttermilk and mix lightly with a fork until all flour is absorbed. Adjust with buttermilk or flour as needed to make a soft dough.
Step 5
Flatten the dough with your hands into a disk and fold it over making a half-moon. Press into a round disk and repeat fold-over 2 more times. This helps with flakiness. Fold and press; don't knead. End with a disk that is 1/2 to 3/4 inches thick.
Step 6
Cut out the biscuits by pressing the cutter straight into the dough without twisting. Lift and place onto a greased pan or sheet.
Step 7
Bake for 7 minutes and turn the pan 180º. Bake for 8 to 12 more minutes or until browned and 200F - 210F internal temperature.
Step 8
Cool until just warm and enjoy. If not cooled to below 170F internally, the biscuits will be gummy.
Tips
No special items needed.
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