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Flaky Whole Wheat Buttermilk Biscuits

Flaky Whole Wheat Buttermilk Biscuits

I wanted to make some 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 biscuits were perfect for dipping into our veggie soup and they tasted great the following day too.

Flaky Whole Wheat Buttermilk Biscuits

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 course 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 biscuit cutter to form biscuits. Place dough rounds 1 inch apart on the baking sheet.

Flaky Whole Wheat Buttermilk Biscuits

Bake for 11-13 minutes or until golden brown. Cool two minutes on a wire rack then serve slathered with butter. Enjoy.

Flaky Whole Wheat Buttermilk Biscuits

 

Flaky Whole Wheat Buttermilk Biscuits

Flaky Whole Wheat Buttermilk Biscuits

Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 12 biscuits

Ingredients

  • 1 ¼ cups of whole wheat flour
  • 1 cup of flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 5 tbsp butter
  • ¾ cup of low fat 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 course 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 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 two minutes on a wire rack then serve slathered with butter. Enjoy.
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38 Comments

  1. 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.

  2. Th0se look amazing Pam! I have never had whole wheat biscuits before. Yum!!!
    Hope your Easter was wonderful!

  3. 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.

  4. These look amazing. I’ve been looking for a good biscuit recipe and this may just be it! Thanks!!

    AmoreAlways.blogspot.com

    1. 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. :<

  5. 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.

  6. 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.

    1. 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

  7. 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!

  8. 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.