There’s nothin’ like a homemade biscuit straight from the oven. Are you with me? On holidays, I pull out the Crisco and white flour and make my mother-in-law’s killer recipe. And my husband and kids gets all starry-eyed at me when I do.
Why should I only get the starry-eyed look on holidays, I said. Why can’t I be a biscuit mom regularly, I said.
I wanted to serve my family biscuits more often…but I had to feel a little better about it. I wondered: Is there a way to make them with all butter and nix the Crisco? (Yep.) Is there a way to even make them 100% whole wheat and still be fluffy and tasty? (And, another yep.) Say hello to your new friend, Whole Wheat Buttermilk Biscuits!
These 100% real food biscuits are quite easy to make and only require 5 ingredients and about 20 minutes to make. Hey, you can even double the recipe and freeze half of them for another meal. And then be all, “hey kids, yeah I’ll just throw these biscuits I have on hand in the oven for dinner. No bigs.” (Cue the starry-eyed look.)
Now, before you bake, I need to tell you the key to making whole wheat biscuits that aren’t hard enough to give someone a concussion if tossed across the room. You MUST USE WHITE WHOLE WHEAT FLOUR!!! Repeat after me: white whole wheat flour. That’s a specific variety of wheat that you can find in most grocery stores now. It’s much lighter than traditional whole wheat. I actually replace all-purpose flour with it in baking recipes quite often with good results. So, don’t blame me if you use the wrong wheat and you turn out hard, dense biscuits, k? I warned you. 🙂
I served these Whole Wheat Buttermilk Biscuits with Roasted Chicken and Veggies and some cut-up fruit the other night and my kids slammed them down. Top them with some butter and a little honey (and serve much more often than just holidays), and your people may nominate you for wife-or-mom-of-the-year soon. Enjoy!
- 2 cup white whole wheat flour (it's very important to use WHITE whole wheat flour)
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- 1 stick (8 tablespoons) cold butter, cut into small chunks
- 1¼ cup buttermilk
- Preheat oven to 475°F. Line a baking sheet with parchment paper or foil.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Using a pastry cutter or fork, cut in the cold butter until it's the size of rice. Stir in the buttermilk until dough forms. Do not overmix the dough or it will become tough.
- Sprinkle flour on a clean surface. Dump dough onto the surface and knead a few times. Sprinkle a little more flour on top of the dough and roll out until ½ inch thick. Use a biscuit cutter or glass to cut out biscuits.
- Place on the sheet pan and bake for 10-11 minutes. They will not brown on top, but the bottom will be lightly browned. Serve warm with butter and honey or jam.
To Freeze: Dust the cut-out biscuits with a little flour, place on sheet pan and flash freeze for about 2 hours until frozen solid. Toss biscuits into a gallon-size freezer bag, seal, and freeze.
To Prepare from Frozen: Set biscuits on a parchment or foil lined pan and thaw in the fridge or on the counter (if baking immediately). Bake according to directions.