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 eta kalawan Madu mentega, sandwiched kalawan endog jeung Bacon, atawa ngawula kalawan endog goreng pikeun sarapan ngeunah atawa brunch.
How to Make Whole Wheat Biscuits
Catetan: Pitunjuk lengkep disayogikeun dina kartu resep di handap.
Preheat oven ka 425 °. Dina processor dahareun, pulsa tipung gandum sakabeh, baking powder, baking soda, uyah, jeung gula pikeun ngagabungkeun. Tambahkeun potongan mentega chilled jeung pulsa dugi campuran nyarupaan crumbs kasar.
Mindahkeun ka a mangkok campur kode stainless steel badag jeung drizzle buttermilk leuwih luhur; ngagunakeun garpu atawa spatula karét, aduk nepi ka ngabentuk adonan beueus, rada norak; lamun adonan sigana garing, tambahkeun sababaraha sendok buttermilk.
Ulah overwork! (Alternatipna, potong mentega kana tipung dina mangkok campur kode badag ngagunakeun a cutter pastry atawa dua garpu).
Mindahkeun adonan kana permukaan enteng floured, lebu luhureun kalawan leuwih tipung, sarta gently mawa kana bal kasar. Tepuk adonan kana sagi opat ngeunaan ¾'' kandel. Saterusna, ngagunakeun péso seukeut atawa bangku scraper, potong adonan jadi opat lembar.
Tumpuk potongan adonan dina luhureun hiji sejen, sandwiching sagala bit garing leupas tina adonan antara lapisan, sarta pencét handap pikeun rarata. Angkat adonan ku scraper bangku jeung enteng lebu beungeut jeung tipung pikeun nyegah eta nempel.
Upami hoyong, motong wates ipis sabudeureun sisi adonan pikeun nyieun edges bersih. Gulung adonan kana ¾" sagi opat kandel. Lebu sabeulah péso seukeut ku tipung jeung potong adonan kana dua belas malah kuadrat.
Pindahkeun kuadrat ka a 13" x 18" loyang disiapkeun 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 nu patali:
resep
Biskuit Gandum Sakabeh
pakakas
bahan
- 3-¼ cangkir tipung gandum
- ½ séndok soda kuéh
- 1-½ sendok soda kuéh
- 4 séndok gula
- 1-½ teaspoons uyah halal
- 2 nempel mentega unsalted tiis , potong buah
- 2-⅓ ka 2-½ cangkir buttermilk atanapi buttermilk homemade (Tingali Catetan) , tiis atawa sakumaha diperlukeun
parentah
- Preheat oven ka 425 °. Dina processor dahareun, pulsa tipung gandum sakabeh, baking powder, baking soda, uyah, jeung gula pikeun ngagabungkeun. Tambahkeun potongan mentega chilled jeung pulsa dugi campuran nyarupaan crumbs kasar.
- Mindahkeun kana mangkok campur kode stainless steel badag tur drizzle buttermilk leuwih luhur; ngagunakeun garpu atawa spatula karét, aduk nepi ka ngabentuk adonan beueus, rada norak; lamun adonan sigana garing, tambahkeun sababaraha sendok buttermilk. Ulah overwork! (Alternatipna, motong mentega kana tipung dina mangkok campur kode badag maké cutter pastry atawa dua forks).
- Mindahkeun adonan kaluar onto permukaan enteng floured, lebu luhureun adonan jeung bit leuwih tipung jeung mawa eta babarengan gently kana bal kasar. Tepuk adonan kana sagi opat ngeunaan ¾'' kandel. Lajeng, maké péso seukeut atawa scraper bangku, motong adonan jadi opat lembar.
- Tumpuk potongan adonan dina luhureun hiji sejen, sandwiching sagala bit garing leupas tina adonan antara lapisan, sarta pencét handap pikeun rarata. Angkat adonan ku scraper bangku jeung enteng lebu beungeut jeung tipung pikeun nyegah adonan ti nempel. Motong wates ipis sabudeureun sisi adonan pikeun nyieun edges bersih upami hoyong.
- Gulung adonan kana ¾" sagi opat kandel. Lebu sabeulah péso seukeut ku tipung sarta motong adonan kana dua belas kuadrat genap. Mindahkeun kuadrat ka 13" x 18" loyang disiapkeun 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!
Catetan
- 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.
- Ieu cara gancang nyieun buttermilk homemade: Tambahkeun 4 teaspoons jeruk nipis seger atawa cuka bodas pikeun ngukur, lajeng nambahkeun susu sarua 1 cup. Aduk sarta ngantep campuran diuk pikeun 5 nepi ka 10 menit dina suhu kamar; eta bakal curdle rada, thicken, sarta siap dipaké.
Sadaya inpormasi gizi dumasar kana itungan pihak katilu sareng ngan ukur perkiraan. Unggal resep sareng nilai gizi bakal béda-béda gumantung kana merek anu anjeun anggo, metode pangukuran, sareng ukuran porsi per rumah tangga.