Food Processor Whole Wheat Buttermilk Biscuits
Flaky, tender, and packed with wholesome goodness, these Food Processor Whole Wheat Buttermilk Biscuits are a quick and easy addition to your baking repertoire. Made with nutrient-rich whole wheat flour, cold buttermilk, and a touch of optional honey for subtle sweetness, these biscuits are a delightful balance of hearty and flavorful. The food processor simplifies the process, ensuring the dough comes together effortlessly while keeping the butter perfectly cold for those signature flaky layers. With just 15 minutes of prep and a few simple folding techniques, these biscuits bake to golden perfection in under 12 minutes. Serve them warm with your favorite spread, or pair them with soups and stews for a comforting, homemade touch. Perfect for brunch, dinner, or anytime cravings, these whole wheat biscuits are as versatile as they are delicious!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.75 teaspoon Salt
- 6 tablespoons Unsalted butter (cold, cubed)
- 0.75 cup Buttermilk (cold)
- 1 tablespoon Honey (optional, for slight sweetness)
- 2 tablespoons Extra whole wheat flour (for dusting)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
In the bowl of a food processor, combine the whole wheat flour, baking powder, baking soda, and salt. Pulse a few times to evenly mix the dry ingredients.
Add the cold, cubed butter to the food processor. Pulse in short bursts until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
If using honey, mix it into the cold buttermilk. Slowly pour the buttermilk mixture through the chute, pulsing until the dough just comes together. Be careful not to overmix; the dough should be slightly shaggy.
Lightly flour a clean surface with extra whole wheat flour. Turn out the dough onto the surface and gently pat it into a rectangle about 1-inch thick. Avoid overhandling to keep the biscuits tender.
Fold the dough in half over itself, then pat it back into a 1-inch thick rectangle. Repeat this folding process 2-3 times to create flaky layers.
Using a 2.5-inch biscuit cutter (or a glass), cut out biscuits, pressing straight down without twisting. Re-roll the scraps as needed, but handle the dough as minimally as possible.
Place the biscuits on the prepared baking sheet, with the edges slightly touching for softer sides or spaced apart for crispier edges.
Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown and the biscuits are cooked through.
Remove from the oven and allow the biscuits to cool slightly before serving. Enjoy warm with butter, jam, or your favorite topping!
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 64% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 27.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 319 mg | 25% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1325 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
