Whole Wheat Buttermilk Biscuits

These whole wheat biscuits are light, fluffy, and a bit healthier than the Crisco and white flour-laden ones. Best of all, they only require 7 ingredients you likely have on hand and less than 10 minutes of hands-on work! Freezing instructions included.

Why a Healthier Biscuit Recipe?

There’s nothin’ like a homemade biscuit straight from the oven, right? On holidays, I pull out the Crisco and white flour to make my mother-in-law’s killer recipe. My husband and kids get all starry-eyed at me when I do.

“Why should I only get the starry-eyed look on holidays?” I say. “Why can’t I be a biscuit mom regularly?” I say.

I wanted to serve my family biscuits more often, but I had to feel a little better about what I was serving them. 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! When you serve these with our Strawberry Freezer Jam, you will never go back to store bought biscuits or jelly.

Ingredients Needed

For this recipe, grab these ingredients from your pantry and fridge. You likely have most of them on hand.

• Half unbleached all-purpose flour + half whole wheat flour – OR replace all the flour with 100% whole grain white whole wheat flour. I highly recommend buying this variety, as it yields much lighter biscuits and baked goods than regular whole wheat flour. Here is a bit more about the difference between the two whole grains.
• Baking powder and baking soda – For leavening.
• Sugar – Just a little bit to knock back the tanginess from the buttermilk.
• Salt – Not a lot since we’re using salted butter.
• Salted butter – It’s important that it’s very cold.
• Buttermilk – It’s important for this ingredient to be cold, as well.

Equipment Needed

Make sure you have these kitchen tools ready to use for making our biscuits.

• Medium mixing bowl
• Whisk
• Pastry cutter or fork
• Rolling pin
• 3-inch biscuit cutter or upside-down glass
• Sheet pan
• Optional: parchment paper for lining the pan

How to Make Whole Wheat Biscuits

Now, take a peek at this overview of the recipe before getting started. You’ll find the full printable recipe below.

1. Preheat oven to 450°F.
2. To a medium mixing bowl, add the flours, baking powder, baking soda, sugar, and salt. Whisk until combined.
3. Cut the cubed butter into the dry mix using a fork or pastry cutter until it’s broken down into pea-sized pieces. This will take a few minutes and some elbow grease. Stir in the buttermilk just until a dough forms. 
4. Place the dough onto a floured surface. Form the dough into a ball, sprinkle with a little flour, and roll it out about 3/4-inch thick. Cut out biscuits using a 3-inch biscuit cutter or upside-down glass. Lay the biscuits on a sheet pan, making sure they don’t touch. Tip: Cover the sheet pan first with parchment paper for easy cleanup.
5. Bake for 10-12 minutes, until starting to turn golden on top.

You may want to double this recipe and freeze a batch for later. Or prep some biscuits ahead of time for an event.

It’s best to freeze biscuits before they have been baked, so that they turn out tasting fresh. Here’s the best method for freezing biscuits:

To Freeze Biscuits For Later: Roll and cut out the biscuits. Dust them with a little flour, place on a sheet pan, and flash freeze for about 2 hours until frozen solid. Toss biscuits into a gallon-size freezer bag, squeeze out any excess air, seal, and freeze for up to 1 month.

To Prepare Biscuits From Frozen: Place frozen biscuits on a parchment-lined sheet pan. Thaw completely on the counter or refrigerator and bake according to directions in the recipe. If the biscuits are still cold, they may take longer to bake.

FAQs

I’ll tackle a few questions that might come up about this recipe, but feel free to leave more in the comments below.

It’s possible to freeze biscuits after baking, but they will lose some of their moisture and the texture will be slightly affected when rewarming. To freeze, place in an air-tight freezer bag, squeeze out any excess air, and freeze for up to 1 month. Thaw on the counter or in the fridge and warm slightly in the microwave.

Leftover biscuits can become stale or dry if not stored properly after baking. Follow these tips for the best method of storing biscuits:

1. Allow the biscuits to cool completely before storing them.
2. Place the biscuits in an airtight container or a resealable plastic bag.
3. If you are stacking the biscuits, place a sheet of wax paper or parchment paper between each layer to prevent them from sticking together.
4. Store the biscuits at room temperature in a cool, dry place away from direct sunlight.

You can also freeze biscuits using our instructions in the article above.

There are two ways to reheat biscuits:

1. Oven: Place them on a sheet pan, brush the tops with melted butter (if desired), cover with foil, and heat at 350°F for about 5-10 minutes.
2. Microwave: Place biscuits on a plate. Microwave in about 20-second increments until warmed through. This method may result in a little soggier or tougher finished product, so don’t overdo it.

Whole wheat biscuits can be a healthier alternative to traditional biscuits made from refined flour. Whole wheat flour contains more fiber, vitamins, and minerals than refined flour, and it has a lower glycemic index, meaning it causes less of a spike in blood sugar levels.

This recipe also avoids using vegetable shortening, which is a highly processed ingredient that contains trans fats. Trans fats are a type of unhealthy fat that has been linked to an increased risk of heart disease, stroke, and other health problems. It also contains other additives and preservatives, which can be detrimental to health if consumed in large amounts.

Photos by Whitney Reist of Sweet Cayenne.