Breads and Batters · Quick Breads · May 13, 2013

Whole Wheat Buttermilk Biscuits Recipe

These light, tender biscuits have a touch of homemade whole grain goodness and are quick to whip up in a Blendtec blender. Try serving with freezer jam or honey or use as the topping to vegetable pot pie.

Overview

Total time: 16 M 40 S

Servings: 10

Calories: 170

Ingredients

1 cup all-purpose flour
1 cup whole white wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
6 tbsp. butter cut in sixths
1 cup low-fat buttermilk

Nutritional Information

Serving Size: 1 biscuit
Fat: 8g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 270mg
Carbohydrates: 23g
Fiber: 3g
Sugar: 2g
Protein: 5g

Instructions

Preheat oven to 450°F.
Add the all-purpose flour, whole white wheat flour, baking powder, baking soda, and salt to WildSide+ jar and secure lid. Press "Pulse" 3-4 times to sift dry ingredients.
Remove clear vented gripper lid insert, add butter, replace insert and press "Pulse" 8-10 times until resembles a coarse meal.
Add ½ cup buttermilk through vent opening and press "Pulse" 6-8 times.
Add other ½ cup buttermilk through vent opening and press "Pulse" 8-12 times until dry ingredients are just incorporated.
Use Spoonula or spatula to scrape sides of WildSide+ jar, then dump biscuit dough onto floured surface. With floured hands, pat down dough to approximately 1-inch thick.
Use floured biscuit cutter or cookie cutter to cut into rounds. Put dough scraps together and cut out remaining biscuits.
Place on cookie sheet and bake for 12-14 minutes.