Food Processor Whole Wheat Buttermilk Biscuits

WHOLE WHEAT BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F 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.
• Add buttermilk; stir well with a fork until the dough gathers into one large lump. Drizzle in additional droplets of buttermilk if necessary.
• 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.
• Bake 10 to 12 minutes, until biscuits are golden brown. Makes 12 biscuits.
• Note: These are really good with honey butter. To make honey butter, put approximately equal amounts of honey and soft butter into a small bowl and whip with a fork until smooth.

FOOD PROCESSOR WHOLE WHEAT BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F.
• In the food processor, put the flour, baking powder, baking soda, and salt. Pulse the food processor to thoroughly mix the dry ingredients.
• While pulsing the food processor, drizzle in the canola oil. Keep on pulsing until the oil appears to be evenly distributed. You may have to stop and scrap down the sides a couple of times to ensure it is thoroughly worked into the flour mixture.
• After the oil is worked in, add the buttermilk. Keep on rapidly pulsing until the dough becomes a lump.
• Remove the dough from the food processor and form it into a flatten ball on a floured surface. Roll out the dough until it is approximately 1/2 inch thick. Using a biscuit cutter cut out the biscuits and put them on an ungreased baking sheet. Space the biscuits about an inch apart. Pull together the scraps and re-roll for more biscuits.
• Bake for approximately 15 minutes or until nicely browned.

50% WHOLE WHEAT BISCUITS

Steps:

• Put flour, baking powder, and salt in a food processor and pulse to mix.
• Cut the butter into chunks, drop on top of the flour mix, and pulse again, several short bursts, until it is in bits the size of split peas.
• Sprinkle 1/2 cup of the cold milk over the mixture, and pulse. Add a little more milk and pulse again, continuing until the mix just comes together into a ball.
• Wrap the dough in wax paper or plastic wrap, and refrigerate for 1/2 hour.
• Roll out the dough to 1/2", and cut into circles with an average-size coffee cup (flour the rim), or your favourite cutter.
• Bake at 450 on an ungreased baking sheet for approximately 10-12 minutes.

WHOLE WHEAT BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425F.
• In a large bowl, combine flour and baking powder; stir in oil.
• Add buttermilk and stir to form a soft dough.
• Lightly flour your hands and knead dough in bowl 1 minute.
• Lightly flour a work surface and rolling pin.
• Roll out dough to 1/2 inch thick; cut into 20 squares.
• Transfer to a nonstick baking sheet.
• Bake until lightly browned, about 15 minutes.
• Serve hot.