Flaky Whole Wheat Buttermilk Biscuits
I wanted to make some flaky whole wheat buttermilk biscuits to serve with the Vegetable Noodle Soup I made recently and decided to make them a little more healthy by using mostly whole wheat flour. I was a little worried they would turn out too dense but instead, they turned out really delicious and had great flaky layers. I loved the nutty flavor the whole wheat gave these biscuits and they were extra tasty with some butter slathered on them. These flaky whole wheat buttermilk biscuits were perfect for dipping into our veggie soup and they tasted great the following day too.
How to Make Flaky Whole Wheat Buttermilk Biscuits
Combine the flours, baking powder, and salt together in a bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles a coarse meal. Place into the refrigerator for 10 minutes to chill. In a smaller bowl, combine the buttermilk and honey and whisk until well blended. Add the buttermilk mixture to the flour mixture and stir until mixed.
Place the dough on a well-floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5-inch rectangle.
Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope).
Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again.
Gently roll or pat the dough into a 3/4 inch thickness and cut with a biscuit cutter to form biscuits. Place dough rounds 1 inch apart on the baking sheet.
Bake for 11-13 minutes or until golden brown. Cool for two minutes on a wire rack then serve slathered with butter. Enjoy.
Equipment
Ingredients
- 1 ¼ cups of whole wheat flour **You can use all plain flour if desired
- 1 cup of flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 5 tbsp butter
- ¾ cup of buttermilk
- 1 ½ tbsp honey
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.
- Combine the flours, baking powder, and salt together in a bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles a coarse meal.
- Place into the refrigerator for 10 minutes to chill.
- In a smaller bowl, combine the buttermilk and honey and whisk until well blended. Add the buttermilk mixture to the flour mixture and stir until mixed.
- Place the dough on a well-floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5-inch rectangle.
- Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope).
- Re-roll the dough into a 9 x 5-inch rectangle, dust the top with flour, and fold the dough crosswise into thirds again.
- Gently roll or pat the dough into a 3/4 inch thickness and cut with a biscuit cutter to form biscuits. Place dough rounds 1 inch apart on the baking sheet.
- Bake for 11-13 minutes or until golden brown. Cool for two minutes on a wire rack then serve slathered with butter. Enjoy.
Hi Pam! I have been gone so I missed your soup recipe! The forecast looks like rain down here so I am going to make your chicken soup as well as these whole wheat biscuits this week. My kids are off from school so I know they will enjoy making the biscuits with me.
Homemade biscuits are the best. I don’t know why anyone would buy the store-bought kind! And great idea on using wheat flour – it’s such a healthier alternative.
I’m so jealous…My biscuits never have layers like that!
LOOKS YUMMM….
I haven’t made biscuits in so long! These look delicious, Pam!
Those sound delish! I LOVE that they’re whole wheat!
They look so flaky, perfect for catching all that butter in every nook and cranny.
I’ve never seen whole wheat biscuits turn out looking so perfect!! I bet they were so good warm with a nice slab of butter on them!! YUM!
Once again a great recipe!
Yum! I love biscuits and am always trying to incorporate healthier flours into what I cook!
Th0se look amazing Pam! I have never had whole wheat biscuits before. Yum!!!
Hope your Easter was wonderful!
Your biscuits looks nice and flaky Pam. I love them slathered with butter and honey.
I’ve added this recipe to my recipe box, thanks!
I love the nutty flavor of whole wheat, always, but I’m thinking I’d love it best in flaky biscuit form! yum!
I always make drop biscuits, but I’m sure I could follow your lead and add wheat flour to mine. These look perfect.
nice look delicious
Whole wheat and honey, they look fantastic!
I have found that whole wheat flour is pretty versatile. I have subbed it in for half the flour in almost everything I have baked in the last two years. It works in brownies, chocolate chip cookies, and yes biscuits. In some recipes you can even totally replace the flour with whole wheat.
Believe it or not, I even subbed it in for some of the flour in the pate a choux I make when I make chocolate eclairs. And it worked!
When I make the decision to use it the first time in a recipe, I will usually start with subbing it in for 1/4 of the flour. If that goes well, I will go for 1/3 the next time., and so on…
The folding and rolling you do is great for making those layers. But I bet these would even make tasty drop biscuits too for those who don’t want to deal with the rolling.
Is it wrong to ONLY eat these for dinner???????
I have never had biscuits made with whole wheat flour. Sounds delicious, they look so light and flaky.
Galletas muy saludables me encantan su textura rústica es adorable,abrazos hugs,hugs.
Those biscuits look divine!
these are all kinds of flaky, pam! what a terrific recipe.
and top those with some warm pb and jelly and we have a meal kids!
ok? lol
These look amazing. I’ve been looking for a good biscuit recipe and this may just be it! Thanks!!
AmoreAlways.blogspot.com
these sounded good…they were layered…but they tasted like paper bags. :-/
Yeah. I actually have to agree with this … and I only tasted the outside because the inside didn’t cook all the way through. Though, the bottoms of the biscuits sure did blacken right up. :<
nice
Homemade biscuits are the best. I don’t know why anyone would buy the store-bought kind! And great idea on using wheat flour – it’s such a healthier alternative.
I like this recipe very much, thankyou
What kind of flour besides whole wheat do you use?
Regular white flour.
Mine didn’t rise at all…ended up similar to whole wheat hockey pucks. Any suggestions? (Checked my baking powder, still good- used it in cupcakes and it worked.) I’ve never had this problem with biscuits before.
Alli,
I am sorry they didn’t rise for you. The only thing I can think of, if your baking powder is good, is that maybe you over-worked the dough? I hope they turn out better for you next time.
Cheers,
Pam
These were so good! Followed others advice and just floured my board and hands and gently folded the dough with my hands for the kneading. They were a wee bit wet but not too bad. No circles for me too lazy, cut into squares and made sure to crowd them. These are going to go amazing with my sausage gravy!
I used freshly ground white whole wheat flour and they turned out amazing! I appreciated the tips on how to roll out the biscuits…what a difference that makes.