Using new techniques, I have discovered how to make the fluffiest, crunchiest whole grain biscuits.My kids just can’t get enough! I highly recommend making a double batch to freeze later so you can enjoy it between breakfast and dinner.
I tried a new technique for whole wheat buttermilk biscuits and the results were amazing. Of course I had to share. 🙂
When making a pie crust from scratch, I haven’t done it yet lol, but I’ve read that you fold the crust over and over to make it crispy. I thought what would happen if I tried this with biscuit dough, Fluffiest and flimsiest Whole wheat biscuits I’ve ever had.
Why use buttermilk in biscuits
Replacing buttermilk with milk or cream will result in softer, flaky biscuits. Buttermilk also has a bit of tartness, which creates the perfect balance of flavors for this recipe.
How to make the fluffiest whole grain buttermilk biscuits ever…
keep things cool
This is probably the most important tip if you want your homemade biscuits to finish well.The steam produced when cold ingredients are heated in a hot oven makes these buttermilk biscuits. addition fluffy.
Freezing the butter for 30 minutes before starting this recipe will keep the butter cool during cooking. Also, buttermilk should be kept in the refrigerator until just before adding.
get the butter right
I chopped the butter and mixed it in a pastry blender, but if you don’t have it, you can cut the butter with a knife or mash it with the back of a fork.
Another easy idea is to use a grater to grate the butter, but this only works well if the butter is frozen. Finally, you can also use your fingers to blend the flour and butter. But be careful not to let the butter get too hot.
Do not mix the butter and flour completely. You want some buttery chunks. The texture should resemble coarse bread crumbs.
Tips for molding homemade biscuits
- Make sure the work surface is dusted before starting work
- Do not overwork the dough.fold gently
- Rotate the dough every few layers so that it is even
- Do not twist the biscuit cutter when cutting the shape, press straight down
Troubleshooting Tips for This Whole Wheat Buttermilk Biscuit Recipe
What if the dough is too sticky?
Work by adding flour in small portions until the dough is ready to use.
How do you bake biscuits?
Brush the biscuits with buttermilk just before baking.
Can these be made into drop biscuits?
We don’t recommend it because it loses its softness when folded.
Can these biscuits be made without buttermilk?
Try this whole grain biscuit recipe that uses regular milk instead.
What do you top your whole grain buttermilk biscuits with?
These whole wheat buttermilk biscuits make a perfect side dish for breakfast, family dinner, or holidays. Homemade gravy!
Biscuits are also great with homemade jam, honey or butter. Better yet, turn them into healthy whole wheat egg sandwiches, freeze them and go for breakfast.
How to freeze and thaw homemade buttermilk biscuits
This recipe freezes easily and defrosts buttermilk biscuits so fluffy. If the biscuits are to be used in breakfast sandwiches or toaster ovens, they can also be sliced in half before freezing.
Freeze the biscuits in a freezer-safe, airtight container for up to 3 months.
These whole wheat buttermilk biscuits can be thawed on the counter, warmed in the microwave, or heated in the toaster oven (my favorite method).
Watch this video on how to make fluffy whole wheat biscuits.
I was not good with children, but it was very easy, so please try making it. Tell me how it goes!
