Whole-Wheat Buttermilk Biscuits

(from 226-2tone’s recipe box)

Makes 14 biscuits

Do not underbake these biscuits or they will taste slightly gummy. Check for doneness by checking the bottom of a biscuit—it should be golden brown. Freeze the butter and cream cheese just until solid, otherwise, they will be difficult to cut into the flour mixture.

WHY THIS RECIPE WORKS: Even without a slathering of butter or jam, an average biscuit can pack a pretty mean caloric punch. We lightened these by reducing the amount of butter by half and replacing the shortening with cream cheese. The whole-wheat flour gives these a hearty taste and a chewy, flaky texture.

http://www.americastestkitchenfeed.com/bake-it-better/2013/06/secrets-to-whole-wheat-buttermilk-biscuits/

Source: America's Test Kitchen | June 5, 2013 (from RecipeThing user Bethany)

Categories: Breads, Sandwiches, and Pizza

Ingredients

  • 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch pieces
  • 1 1/2 ounces light cream cheese (about 3 tablespoons), cut into 1/2-inch pieces
  • 2 cups (10 ounces) all-purpose flour
  • 1 cup (5 1/2 ounces) whole-wheat flour
  • 4 teaspoons sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups buttermilk, chilled

Directions

  1. Place the butter and cream cheese on a plate and freeze until the cream cheese is solid, about 1 hour (do not overfreeze). Adjust an oven rack to the middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper.

  2. Following the photos, pulse the all-purpose flour, whole-wheat flour, sugar, baking powder, salt, and baking soda together in a food processor to combine, about 3 pulses. Scatter the frozen butter and cream cheese evenly over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses.

  3. Transfer the mixture to a large bowl. Stir in the buttermilk with a rubber spatula until the dough comes together. Turn the dough out onto a lightly floured counter and knead until just smooth and no longer shaggy, 8 to 10 times. Pat the dough into a 9-inch circle, about 3/4 inch thick.

  4. Using a floured 2 1/2-inch biscuit cutter, stamp out 12 biscuits, gently patting the dough scraps back into a uniform 3/4-inch-thick piece as needed pat the small piece of remaining dough into 2 more biscuits with your hands. Arrange the biscuits, upside down, on the prepared baking sheet, spaced 1 1/2 inches apart.

  5. Bake 5 minutes, then rotate the baking sheet and reduce the oven temperature to 400 degrees. Continue to bake until the tops and bottoms are golden brown, 12 to 15 minutes longer. Transfer the biscuits to a wire rack and let cool for 10 minutes before serving.

  6. Per Biscuit: Cal 150, Fat 6g, Sat Fat 4g, Chol 15g, Carb 21g, Protein 4g, Fiber 1g, Sodium 330mg

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