Whole Wheat Buttermilk Biscuits

Breakfast for dinner tonight! We made whole wheat blueberry pancakes (https://dessertcomesfirst.wordpress.com/?s=pancakes) with turkey bacon and these delicious buttermilk biscuits. The recipe calls for all purpose flour and cake flour. If you don’t have cake flour, you can use this formula (1 cup flour-2tbs of the flour+2tbs corn starch). I wouldn’t suggest doing this if making a cake, but the method works well in a pinch. For the cup of white flour, as always, you can use half whole wheat and half white flour.

Buttermilk Biscuits (Oven: 500 degrees)

1 cup all-purpose flour (or 1/2 cup whole wheat flour and 1/2 cup white)
1 cup cake flour (or 1 cup flour-2tbs of the flour+2tbs corn starch)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sugar
½ teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into small cubes
¾ cup cold buttermilk (well-shaken)

1. Adjust an oven rack to the middle position and heat the oven to 500 degrees F.

2. Place the flours, baking powder, baking soda, sugar, and salt in a large bowl. Whisk together.

3. If making by hand, use two knives or a blender to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps.

4. If making by hand, stir in the buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball.

5. Transfer the dough to a lightly floured surface and quickly form into a rough ball. Do not to overmix. Pat the dough into a ¾-inch-thick circle. Cut out the dough rounds with a biscuit cutter or the rim of a glass. Push together the remaining pieces of dough and cut out several more dough rounds. Discard the remaining scraps.

6. Place the biscuits on an ungreased cookie sheet and bake on ungreased cookie sheet until the biscuit tops are light brown, 10 to 12 minutes. Serve immediately.


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