Whole Wheat Buttermilk Biscuits

Course Breakfast, Side Dish, Bread

Keyword Whole Wheat Flour, Butter, Flour, Vegetarian, Salt, Wheat Flour, Baking Soda, Baking Powder, Whole Wheat, Buttermilk, Biscuits

Dietary Need Vegetarian

Cooking Method Oven

Prep Time 20

Cook Time 12

Total Time 32

Servings

Calories 136kcal

Preheat oven to 450°F.
Combine 1¾ 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 ¼ cup flour. Roll dough to coat with flour, then pat into a rough rectangle about ½-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.