Whole Wheat Buttermilk Biscuits
These whole wheat biscuits are light, fluffy, and just a little 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.
Ingredients
- 1 cup unbleached all-purpose flour*
- 1 cup whole wheat flour*
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold salted butter, cubed
- 1 cup cold buttermilk (plus more as needed)
Instructions
- Preheat oven to 450°F.
- To a medium mixing bowl, add the flours, baking powder, baking soda, sugar, and salt. Whisk until combined.
- 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.
- 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 clean up.
- Bake for 10-12 minutes, until starting to turn golden on top.
Freezer Instructions
Freeze For Later: Follow Steps 1-4. Dust the cut-out biscuits (that haven’t been baked) with a little more flour, place on a sheet pan and flash freeze for about 2 hours until frozen solid. Toss biscuits into a gallon-size freezer bag, seal, and freeze.
Prepare From Frozen: Place frozen biscuits on a parchment-lined sheet pan. Thaw completely on the counter or refrigerator and bake according to directions in Step 5.
Notes/Tips
- *You can replace all 2 cups of flour with white whole wheat flour make sure it's the "white" variety. They will turn out the same but will be 100% whole grain!
- Serve with our Strawberry Freezer Jam for a delicious combination.
- Leftover biscuits can become stale or dry if not stored properly after baking. Follow these tips for the best method of storing biscuits:
- Allow the biscuits to cool completely before storing them.
- Place the biscuits in an airtight container or a resealable plastic bag.
- If you are stacking the biscuits, place a sheet of wax paper or parchment paper between each layer to prevent them from sticking together.
- Store the biscuits at room temperature in a cool, dry place away from direct sunlight.
- There are two ways to reheat biscuits:
- 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.
- 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.
Nutrition
Serving: 1 biscuit | Calories: 205 kcal (10%) | Carbohydrates: 22 g (7%) | Protein: 4 g (8%) | Fat: 12 g (18%) | Cholesterol: 30 mg (10%) | Sodium: 488 mg (21%) | Fiber: 2 g (8%) | Sugar: 2 g (2%)
If you make this, please leave a review and rating letting us know how you liked this recipe!