Fluffy Whole Wheat Biscuits Recipes

Steps:

• In a bowl, combine flours, sugar, baking powder, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a ball forms. , Turn onto a floured surface, knead 5-6 times. Roll to 1/2-in. thickness; brush with butter. Cut with a 2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until golden brown.

Steps:

• In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl whisk flours, baking powder, baking soda, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add buttermilk to dry ingredients, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times. Roll or pat dough out to about 1-inch thickness. Cut with a biscuit cutter and place on an ungreased baking sheet. Bake for about 12 to 14 minutes or until brown.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk all-purpose flour, whole wheat flour, baking powder, sugar, and salt in a bowl. Cut butter into flour mixture using whisk until mixture resembles coarse crumbs. Add milk and stir until mixture is moistened.
• Turn the dough out onto a lightly floured surface and knead briefly, about 15 turns. Pat or roll the dough out into a 3/4-inch thick round. Cut circles with a 2-inch biscuit cutter or cup and arrange on a baking sheet.
• Bake in preheated oven until brown, 10 to 12 minutes. Serve warm.

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.