This Flaky Whole Wheat Buttermilk Biscuit has exterior to be flaky and the interior pillowy and light. Satisfying and healthy is a pretty hard combo but these biscuits deliver on that promise.
- 2 1/2 Cup Whole wheat Flour
- 1 Cup Cold buttermilk
- 8 Tablespoon Unsalted Butter Frozen and cut into cubes
- 1 Teaspoon Sugar
- 1 Teaspoon Salt
- 1 1/2 Tablespoon Baking Powder
- 2 Tablespoon Salted butter to brush on top
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Preheat oven to 425.
Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into cubes and add to flour, then pulse 6 or 7 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a grater, fork or a pastry cutter.) Return dough to bowl, add buttermilk and stir with a fork until it forms a rough ball (don’t worry if it is a little sticky).
Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.
Gently roll out the dough some more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimps the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits.
Place biscuits on a baking sheet and place in oven. Bake until golden brown, approximately 12 to 15 minutes. Serves 6 to 8. Brush on the melted butter and enjoy!
