Options:

Include nutrition information?

Buttermilk Biscuits with Whole Wheat

Created by Red Apple Guy on April 9, 2015

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.