Delicious And Crispy Wheat Flour Biscuit Food

FLUFFY WHOLE WHEAT BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened.
• Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll to about 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place biscuits on an ungreased baking sheet.
• Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.

EASY WHOLE WHEAT BISCUITS

Steps:

• Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper or silicone baking mat.
• In a medium mixing bowl, whisk together the pastry flour, baking powder, baking soda, and salt. Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, cut the butter into the flour mixture until the butter is pea sized. Place the bowl in the freezer for 5 minutes to chill.
• Remove the flour mixture from the freezer. Create a well in the center of the dry ingredients and add the buttermilk. Using a wooden spoon, stir the buttermilk into the flour mixture until just absorbed. The dough will seem slightly wet.
• Transfer the dough to a lightly floured countertop. Knead the dough 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.
• Pat the dough gently with your hands into a disc that is roughly 1-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2½-inch-diameter biscuit cutter in flour and cut out the biscuits. Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Transfer the biscuits to the sheet pan, setting them apart. Gently press and knead any remaining biscuit dough (avoid overworking) and repeat to make roughly 10 biscuits total.
• Place the biscuits in the oven and immediately increase the oven temperature to 450°F (230°C). Bake until lightly golden, about 9 to 11 minutes. Transfer to a wire rack. Biscuits are best served hot out of the oven, sliced, and with a little bit of salted butter.

FLUFFY WHOLE WHEAT BISCUITS

Steps:

• In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.