Whole Wheat Buttermilk Biscuits
Equipment
Ingredients
- 2 1/2 cups freshly milled soft white wheat flour (281g) plus extra for rolling out
- 1 tablespoon baking powder (11 g)
- 1/2 teaspoon baking soda (3.5 g)
- 3/4 teaspoon salt (5 g)
- 6 tablespoons butter
- 1 cup buttermilk cold
- 1 tablespoon maple syrup
Topping
- 2 tablespoons butter melted
Instructions
- Place the flour and butter in the freezer for 30 minutes. Skip if the flour is already cold.
- Preheat oven to 450°F. Whisk together the flour, baking powder, baking soda, and salt in a large bowl. 2 1/2 cups freshly milled soft white wheat flour (281g),1 tablespoon baking powder (11 g),1/2 teaspoon baking soda (3.5 g),3/4 teaspoon salt (5 g).
- Using a box grater, carefully grate the frozen butter into the flour mixture. Gently stir with a large silicone spoon. 6 tablespoons butter.
- Stir the buttermilk and maple syrup together, then pour into the flour mixture. Stir just until a shaggy dough forms. 1 cup buttermilk,1 tablespoon maple syrup.
- Cover the bowl and refrigerate the dough for 12 to 15 minutes. This gives the bran time to fully hydrate and firms the butter back up after handling.
- Turn the dough out onto a well floured counter. Pat into a rough rectangle, about 5x7 inches. Fold the top third down to the middle, then the bottom third up to the middle, turn, then pat back into a rectangle. Repeat this fold twice more, then pat into a final rectangle about 3/4 inch thick, smoothing the top lightly with a rolling pin.
- Cut biscuits with a 2 1/2-inch cutter, pressing straight down without twisting. Gather the scraps, pat back out, and cut again until all the dough is used.
- Arrange the biscuits on a baking sheet with a little space between them. Bake 12 to 15 minutes, until the tops are golden and the biscuits have risen tall.
- While the biscuits bake, melt the butter. Brush it over the hot biscuits as soon as they come out of the oven.2 tablespoons butter.
Notes
Note: For the tallest biscuits, keep the dough about 3/4 inch thick when shaping. If the dough is patted too thin, the biscuits will be shorter.
Nutrition
Serving: 1gCalories: 215kcalCarbohydrates: 26.7gProtein: 4.1gFat: 10.2gSaturated Fat: 6.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.6gTrans Fat: 0.4gCholesterol: 26.7mgSodium: 454.4mgPotassium: 73.3mgFiber: 0.8gSugar: 2.5gVitamin A: 319.5IUCalcium: 107.8mgIron: 1.6mg
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