Sprouted Wheat Buttermilk Biscuits
Light whole wheat biscuits with a tender crumb and golden buttermilk crust.
Servings: 12
Calories: 120.67kcal
Equipment
Ingredients
- 1 3/4 cups sprouted white whole wheat flour , plus more for counter
- 2 tablespoon coconut palm sugar , or honey
- 2.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon sea salt
- 6 tablespoons butter , very cold or frozen, cut into small cubes
- 7 ounces cold buttermilk , plus more for brushing tops
Instructions
- Combine 1 3/4 cups flour, 2 tablespoon sugar, 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl; whisk together.
- Add 6 tablespoons cubed butter to the bowl and work into flour with a pastry knife or grate butter over flour and stir in to coat butter pieces with the flour.
- Add 7 ounces cold buttermilk to the butter and flour; stir just until flour is moistened, about 15 strokes. If the flour is not all moistened, add more buttermilk 1 tablespoon at a time over the drier parts and gently stir in. The dough will be shaggy.
- Generously dust a work surface with flour. Transfer dough to the work surface and sprinkle with a little more flour. With floured hands, gently press the dough into a rectangle about ¾ inch thick, with the long edge facing you.
- Using an offset spatula or bench scraper, fold 1/3 of dough from each side creating a stack of three layers. Turn it so the long edge faces you and press the dough out again (add a little flour if too sticky). Repeat the lift and fold method 2 more times, adding more flour if needed. This folding method creates many layers of buttery pieces throughout.
- Chill dough in fridge 10-15 minutes to firm up butter. Heat oven to 475°F.
- Transfer the dough back to a lightly floured work surface. Roll the dough out to about 1-inch thick. Dip a round dough cutter into flour and stamp out the biscuits. Don't twist, just push down. Dip cutter in flour between each cut. Place on a parchment-lined baking sheet closely together so they touch (baked goods will rise higher when touching sides).
- Chill again in fridge for 5-10 minutes so the butter is firm when they go in the oven.
- Brushing the tops with buttermilk will create a chewier crust and golden brown color. If you prefer soft crust, leave alone and brush with melted butter when they come out of the oven. Otherwise, brush tops with buttermilk and Bake at 475°F for 12-14 minutes.
Notes
See pictoral and video STEP BY STEP biscuit instructions and ingredient tips in our full Sprouted Whole Wheat Buttermilk Biscuits Recipe post.
NOTE: 2 1/2 inch round cutter used in recipe yields 12 biscuits
Cutting the butter into the flour can be done in different ways depending on the tools you have available. I have used all three of these methods with equal results.
• Food Processor -- Cut the butter into cubes and transfer to a food processor with the mixed dry ingredients. Pulse 8 or 10 times to chop up the butter into small pieces about the size of green peas. I don't use this method because since it creates another item to clean.
• Pastry Knife -- Cut the butter into cubes and toss into the bowl of mixed dry ingredients. Use a pastry knife to cut and mix the butter into the flour to create small pieces about the size of green peas.
• Box Cheese Grater -- Grate the butter into the bowl of mixed dry ingredients. Stir the butter and flour together with a spoon to coat the butter pieces. You must freeze the butter to do this so you don't have a mess and waste butter smeared on the grater.
Make Ahead Tip: Prepare through Step 8, cover and refrigerate for up to 2 days.
Nutrition
Serving: 1g | Calories: 120.67kcal | Carbohydrates: 14.51g | Protein: 3.05g | Fat: 6.15g | Saturated Fat: 3.71g | Cholesterol: 15.85mg | Sodium: 193.47mg | Potassium: 133.62mg | Fiber: 1.75g | Sugar: 1.64g | Vitamin A: 184.33IU | Vitamin C: 0.2mg | Calcium: 72.65mg | Iron: 0.48mg