Biscuits recipe yields soft and fluffy biscuits perfect for breakfast or as a side dish. The recipe calls for 100% whole wheat flour, baking powder, salt, sugar, butter, and buttermilk.
Slather karo Butter Madu, sandwiched karo endhog lan daging babi, utawa ngawula karo endhog gorengan kanggo sarapan sedhep utawa brunch.
Langsung menyang:
How to Make Whole Wheat Biscuits
cathetan: Pandhuan lengkap kasedhiya ing kertu resep ing ngisor iki.
Preheat oven nganti 425 °. Ing prosesor pangan, pulsa glepung gandum utuh, bubuk manggang, soda manggang, uyah, lan gula kanggo gabungke. Tambahake potongan mentega sing adhem lan pulsa nganti campuran kaya remah-remah kasar.
Transfer menyang a mangkok campuran stainless steel gedhe lan drizzle buttermilk ing ndhuwur; nggunakake garpu utawa spatula karet, aduk nganti dadi adonan sing lembab, rada norak; yen adonan katon garing, nambah sawetara tablespoons saka buttermilk.
Aja overwork! (Utawa, Cut butter menyang glepung ing mangkuk campuran gedhe nggunakake a pemotong roti lapis utawa loro garpu).
Transfer adonan menyang permukaan sing rada glepung, bledug ing ndhuwur karo glepung liyane, lan alon-alon nggawa menyang bal kasar. Tempelake adonan dadi persegi dowo kira-kira ¾'' kandel. Banjur, nggunakake piso sing cetha utawa bangku scraper, Cut adonan dadi papat.
Tumpukan adonan ing sadhuwure siji liyane, nyelehake potongan adonan sing garing ing antarane lapisan, banjur pencet mudhun kanggo rata. Angkat adonan nganggo scraper bangku lan bledug permukaan nganggo glepung supaya ora nempel.
Yen dikarepake, trim wates tipis ing pinggir adonan kanggo nggawe pinggiran sing resik. Gulungake adonan dadi persegi panjang sing kandel ¾". Lebu lading piso sing cetha karo glepung lan potong adonan dadi rolas persagi.
Transfer kothak menyang a 13" x 18" loyang sing wis disiapake dusted with flour. Bake for about 15 minutes or until the biscuits are lightly golden on top and golden brown on the bottom.
Remove the Whole Wheat Biscuits from the oven and brush with melted butter, if desired. Enjoy warm!
Resep sing gegandhengan:
resep
Biskuit Gandum Kab
Tools
Úa
- 3-¼ cangkir glepung gandum
- ½ sendok teh baking soda
- 1-½: tablespoons baking powder
- 4 sendok teh gula
- 1-½: teaspoons kosher uyah
- 2 kelet butter unsalted kadhemen , Cut menyang bêsik
- 2-⅓ kanggo 2-½ cangkir buttermilk utawa buttermilk krasan (Deleng Cathetan) , kadhemen utawa yen perlu
Instructions
- Preheat oven nganti 425 °. Ing prosesor pangan, pulsa glepung gandum utuh, bubuk manggang, soda manggang, uyah, lan gula kanggo gabungke. Tambahake potongan mentega sing adhem lan pulsa nganti campuran kaya remah-remah kasar.
- Transfer menyang mangkuk campuran stainless steel gedhe lan drizzle buttermilk ing ndhuwur; nggunakake garpu utawa spatula karet, aduk nganti dadi adonan sing lembab, rada norak; yen adonan katon garing, nambah sawetara tablespoons saka buttermilk. Aja overwork! (Utawa, Cut butter menyang glepung ing Bowl nyawiji gedhe nggunakake cutter jajanan utawa loro garpu).
- Transfer adonan metu menyang permukaan sing rada glepung, bledug ing ndhuwur adonan kanthi glepung sing luwih sithik lan dilebokake kanthi alon-alon dadi bal sing kasar. Tempelake adonan dadi persegi dowo kira-kira ¾'' kandel. Banjur, kanthi nggunakake piso sing cetha utawa scraper bangku, potong adonan dadi papat.
- Tumpukake potongan adonan ing sadhuwure siji liyane, nyelehake potongan adonan sing garing ing antarane lapisan, lan pencet mudhun kanggo rata. Angkat adonan nganggo scraper bangku lan lebokake permukaan kanthi glepung supaya adonan ora nempel. Potong pinggiran sing tipis ing pinggir adonan kanggo nggawe pinggiran sing resik yen dikarepake.
- Gulungake adonan dadi ¾ "persegi panjang sing kandel. Lebokake lading piso sing cetha karo glepung lan potong adonan dadi rolas persagi. Transfer kothak menyang 13" x 18" loyang sing wis disiapake that has been dusted with flour. Bake for about 15 minutes or until the biscuits are lightly golden on top and a golden brown on the bottom. Remove the Whole Wheat Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Cathetan
- Cover leftovers tightly and store them at room temperature or in the refrigerator for up to 5 days. Stacking the dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and pressing down to flatten is the key. It creates incredibly tall Homemade Buttermilk Biscuits with layer upon flaky layer of buttery goodness.
- Cold butter is crucial for Perfect Buttermilk Biscuits. If you have time, cube the butter and place it on a plate in the freezer before using it; this keeps it nice and cold while mixing. Also, try placing the flour in the freezer too before beginning.
- When cutting the dough with a biscuit cutter, do not twist the cutter. Instead, press the cutter down into the dough firmly. Twisting it will seal off the Homemade Buttermilk Biscuits' edges, preventing them from rising.
- Punika cara cepet kanggo nggawe buttermilk krasan: Tambah 4 sendok teh jus lemon seger utawa cuka putih kanggo ngukur, banjur nambah susu kanggo witjaksono 1 tuwung. Nglakoake lan supaya dicampur njagong kanggo 5 kanggo 10 menit ing suhu kamar; bakal curdle rada, thicken, lan siap kanggo nggunakake.
Kabeh informasi nutrisi adhedhasar petungan pihak katelu lan mung perkiraan. Saben resep lan nilai nutrisi bakal beda-beda gumantung saka merek sing sampeyan gunakake, cara ngukur, lan ukuran porsi saben kluwarga.