Rustic Wheat Biscuits

Rustic Wheat Biscuits

These hearty biscuits a similar to my recipe for Southern buttermilk biscuits but have less fat and have whole wheat rather than just plain flour. These are a great option if you are craving a healthier side for dinner or roll for breakfast.
  • Prep: 15 min
  • Cook: 10 min
  • Total: 25 min
  • Yields 12 biscuits
Rustic Wheat Biscuits
  • Preheat oven to 500°F.
  • Dough
  • 1 ⅔ cups all-purpose flour
  • ⅓ whole wheat pastry flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher or sea salt
  • Mix flour, baking powder, baking soda, and salt together in a large bowl.
  • ⅓ cup frozen butter
  • Cut butter into small pieces and mix with dry ingredients using a pastry cutter to combine until butter is the size of small peas.
  • 1 ¼ cups buttermilk
  • Add buttermilk and fold into mixture with a spatula until a rough dough is formed
  • Shaping
  • 2 tablespoons all-purpose flour
  • 2 tablespoons whole wheat pastry flour
  • Generously flour a clean work surface with all-purpose and whole wheat flour.
  • Spread dough onto well-floured surface into a flat round. Fold over onto itself and press down into a round. Repeat folding and flattening three to five more times. When done, flatten into a disc 1/2-inch thick.
  • Using a biscuit cutter or pint glass, cut biscuits into 2-inch rounds. Place cut biscuits onto a rimmed baking sheet leaving space around each to allow them to rise and bake.
  • Baking
  • Bake at 500°F for 3 minutes. Reduce heat to 450°F and bake until golden brown, about 8 additional minutes.
  • Remove from oven and let cool on a wire rack until you're ready to serve.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/rustic-wheat-biscuits/). Adapted from New York Times.
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