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Photo: Johnny Autry
Active Time:25 minsTotal Time:1 hr 10 minsServings:12Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 10 minsServings:12
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonswarm water (100°-110°F)11/4-ounce packageactive dry yeast (2 1/4 teaspoons)1 ¼cupsall-purpose flour, plus more for rolling1 ¼cupswhole-wheat pastry flour1teaspoonbaking powder½teaspoonbaking soda1teaspoonsalt8tablespoons(1 stick) cold unsalted butter, cut into pieces1cupbuttermilk
Cook Mode(Keep screen awake)
Ingredients
2tablespoonswarm water (100°-110°F)
11/4-ounce packageactive dry yeast (2 1/4 teaspoons)
1 ¼cupsall-purpose flour, plus more for rolling
1 ¼cupswhole-wheat pastry flour
1teaspoonbaking powder
½teaspoonbaking soda
1teaspoonsalt
8tablespoons(1 stick) cold unsalted butter, cut into pieces
1cupbuttermilk
DirectionsCombine warm water and yeast in a small bowl. Let stand until foamy, about 5 minutes.Meanwhile, combine all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter or 2 knives, cut butter into the dry ingredients until the mixture resembles coarse meal. Add buttermilk and the yeast mixture and stir to combine. The dough will appear uneven in moisture and dry in spots.Turn the dough out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push the dough away from you and then fold it back over itself. Turn the dough 90 degrees and knead again. Repeat turning and kneading 4 more times. Shape into a rectangle.Cut the rectangle into 4 pieces and stack them on top of each other. Roll out again to a rectangle about 1 inch thick. (If desired, refrigerate the dough airtight for up to 2 days.)Line a baking sheet with a silicone baking mat or parchment paper. (If using chilled dough, knead it about 10 times on a lightly floured surface to punch it down, then roll to about 1 inch thick.) Using a 2 1/2-inch round cutter, cut out the biscuits as close together as possible. Gather and stack the scraps. Knead until a cohesive dough forms again and roll it out once more. Stamp out as many biscuits as possible and discard the remaining scraps.Place the biscuits on the prepared baking sheet. Cover loosely with plastic wrap or a clean kitchen towel and set aside to rise in a warm place for about 30 minutes. Meanwhile, preheat oven to 425°F.Bake the biscuits until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool slightly. Serve warm.To make aheadPrepare through Step 4 and refrigerate dough airtight for up to 2 days.EquipmentSilicone baking mat or parchment paper, 2 1/2-inch round cutterOriginally appeared: EatingWell Magazine, November 2021
Directions
Combine warm water and yeast in a small bowl. Let stand until foamy, about 5 minutes.Meanwhile, combine all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter or 2 knives, cut butter into the dry ingredients until the mixture resembles coarse meal. Add buttermilk and the yeast mixture and stir to combine. The dough will appear uneven in moisture and dry in spots.Turn the dough out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push the dough away from you and then fold it back over itself. Turn the dough 90 degrees and knead again. Repeat turning and kneading 4 more times. Shape into a rectangle.Cut the rectangle into 4 pieces and stack them on top of each other. Roll out again to a rectangle about 1 inch thick. (If desired, refrigerate the dough airtight for up to 2 days.)Line a baking sheet with a silicone baking mat or parchment paper. (If using chilled dough, knead it about 10 times on a lightly floured surface to punch it down, then roll to about 1 inch thick.) Using a 2 1/2-inch round cutter, cut out the biscuits as close together as possible. Gather and stack the scraps. Knead until a cohesive dough forms again and roll it out once more. Stamp out as many biscuits as possible and discard the remaining scraps.Place the biscuits on the prepared baking sheet. Cover loosely with plastic wrap or a clean kitchen towel and set aside to rise in a warm place for about 30 minutes. Meanwhile, preheat oven to 425°F.Bake the biscuits until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool slightly. Serve warm.To make aheadPrepare through Step 4 and refrigerate dough airtight for up to 2 days.EquipmentSilicone baking mat or parchment paper, 2 1/2-inch round cutter
Combine warm water and yeast in a small bowl. Let stand until foamy, about 5 minutes.
Meanwhile, combine all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter or 2 knives, cut butter into the dry ingredients until the mixture resembles coarse meal. Add buttermilk and the yeast mixture and stir to combine. The dough will appear uneven in moisture and dry in spots.
Turn the dough out onto a lightly floured surface. Knead lightly, using the heel of your hand to compress and push the dough away from you and then fold it back over itself. Turn the dough 90 degrees and knead again. Repeat turning and kneading 4 more times. Shape into a rectangle.
Cut the rectangle into 4 pieces and stack them on top of each other. Roll out again to a rectangle about 1 inch thick. (If desired, refrigerate the dough airtight for up to 2 days.)
Line a baking sheet with a silicone baking mat or parchment paper. (If using chilled dough, knead it about 10 times on a lightly floured surface to punch it down, then roll to about 1 inch thick.) Using a 2 1/2-inch round cutter, cut out the biscuits as close together as possible. Gather and stack the scraps. Knead until a cohesive dough forms again and roll it out once more. Stamp out as many biscuits as possible and discard the remaining scraps.
Place the biscuits on the prepared baking sheet. Cover loosely with plastic wrap or a clean kitchen towel and set aside to rise in a warm place for about 30 minutes. Meanwhile, preheat oven to 425°F.
Bake the biscuits until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool slightly. Serve warm.
To make ahead
Prepare through Step 4 and refrigerate dough airtight for up to 2 days.
Equipment
Silicone baking mat or parchment paper, 2 1/2-inch round cutter
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)172Calories8gFat20gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
