Whole-wheat flour gives these biscuits a delicious nutty flavor. Patting and folding the dough makes the biscuits flaky, too. Perfect with honey-butter (see Note at end of recipe).
Ingredients
2 cups whole-wheat flour, divided
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
6 tablespoons cold butter, cut into small pieces
¾ cup, plus 2 tablespoons, buttermilk, plus more if needed
Instructions
1. Preheat oven to 450F. Combine 1 3⁄4 cups flour, baking powder, baking soda and salt in a medium bowl; whisk together. Add butter, toss with your fingers to coat with flour, and rapidly pinch and fluff butter into flour with your fingertips to make small flakes. Work quickly to keep butter firm.
2. Add buttermilk; stir well with a fork until the dough gathers into one large lump. Drizzle in additional droplets of buttermilk if necessary.
3. Scrape dough onto a flat surface sprinkled with remaining 1⁄4 cup flour. Roll dough to coat with flour, then pat out into a rough rectangle about 1⁄2-inch-thick and fold it in thirds. Repeat the patting and folding. Pat dough into a thickness of 1 inch. Dip a 2-inch round cutter into flour and stamp out biscuits, coating the cutter with flour before each stamping. Place biscuits, top sides up, on a heavy ungreased baking sheet about 1 inch apart.
4. Bake 10 to 12 minutes, until biscuits are golden brown. Makes 12 biscuits.
Note: To make honey butter, put approximately equal amounts of honey and soft butter into a small bowl and whip with a fork until smooth.
Recipe by Greg Patent, Relish Cooking with Kids, "Farmers Make the Grade," October 2007.
Nutritional Information
Per (1-biscuit) serving: 130 calories, 6g fat, 4g prot., 16g carbs., 2g fiber, 270mg sodium.
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The recipe I use for my biscuits is very close to this and they are yummy. No need for all purpose flour and you get all the benefits of the whole wheat - nutritious and fiber - and still have fluffy biscuit.
The buttermilk is the secret when working with making whole wheat more fluffy. However, you still have to be careful in over handling the dough. I find that by placing apart, they spread out instead of rise taller/thicker, so I either let my rise beside each other when serving with gravy (we like to piece up anyways) or bake in muffin pan to retain shape, rise higher, yet break apart easily for biscuits and honey/molasses/jam. Hope this tips helps someone.
lucyskitchen
7/26/08 9:50 AM
This sounds Delicious. I totally love wheat products and i really think with the right ingredients this can be huge! What kind of syrup did you use?
SnacksAWAY
8/14/08 11:50 AM
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