Biscuits recipe yields soft and fluffy biscuits perfect for breakfast or as a side dish. The recipe calls for 100% whole wheat flour, baking powder, salt, sugar, butter, and buttermilk.
Slather it with Honey Butter, sandwiched with egg and bacon, or serve with fried eggs for a tasty breakfast or brunch.
How to Make Whole Wheat Biscuits
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425°. In a food processor, pulse whole wheat flour, baking powder, baking soda, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs.
Transfer to a large stainless steel mixing bowl and drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk.
Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
Transfer the dough onto a lightly floured surface, dust the top with more flour, and gently bring it into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into four pieces.
Stack the dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift the dough with a bench scraper and lightly dust the surface with flour to prevent it from sticking.
If desired, trim a thin border around the sides of the dough to create clean edges. Roll the dough into a ¾" thick rectangle. Dust the blade of a sharp knife with flour and cut the dough into twelve even squares.
Transfer the squares to a 13'' x 18 '' prepared baking sheet dusted with flour. Bake for about 15 minutes or until the biscuits are lightly golden on top and golden brown on the bottom.
Remove the Whole Wheat Biscuits from the oven and brush with melted butter, if desired. Enjoy warm!
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📖 Recipe
Whole Wheat Biscuits
Tools
Ingredients
- 3-¼ cups whole wheat flour
- ½ teaspoon baking soda
- 1-½ tablespoons baking powder
- 4 teaspoon sugar
- 1-½ teaspoons kosher salt
- 2 sticks cold unsalted butter , cut into pieces
- 2-⅓ to 2-½ cups buttermilk or homemade buttermilk (See Notes) , cold or as needed
Instructions
- Preheat the oven to 425°. In a food processor, pulse whole wheat flour, baking powder, baking soda, salt, and sugar to combine. Add the chilled butter pieces and pulse until the mixture resembles coarse crumbs.
- Transfer to a large stainless steel mixing bowl and drizzle buttermilk over the top; using a fork or a rubber spatula, stir until it forms a moist, slightly tacky dough; if the dough seems dry, add a few more tablespoons of buttermilk. Do not overwork! (Alternatively, cut the butter into the flour in a large mixing bowl using a pastry cutter or two forks).
- Transfer the dough out onto a lightly floured surface, dust the top of the dough with a bit more flour and bring it together gently into a rough ball. Pat the dough into a rectangle about ¾'' thick. Then, using a sharp knife or bench scraper, cut the dough into four pieces.
- Stack dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift the dough with a bench scraper and lightly dust the surface with flour to prevent the dough from sticking. Trim a thin border around the sides of the dough to create clean edges if desired.
- Roll dough into a ¾" thick rectangle. Dust the blade of a sharp knife with flour and cut the dough into twelve even squares. Transfer the squares to a 13'' x 18 '' prepared baking sheet that has been dusted with flour. Bake for about 15 minutes or until the biscuits are lightly golden on top and a golden brown on the bottom. Remove the Whole Wheat Biscuits from the oven, and brush with melted butter, if desired. Enjoy warm!
Notes
- Cover leftovers tightly and store them at room temperature or in the refrigerator for up to 5 days. Stacking the dough pieces on top of one another, sandwiching any loose dry bits of dough between layers, and pressing down to flatten is the key. It creates incredibly tall Homemade Buttermilk Biscuits with layer upon flaky layer of buttery goodness.
- Cold butter is crucial for Perfect Buttermilk Biscuits. If you have time, cube the butter and place it on a plate in the freezer before using it; this keeps it nice and cold while mixing. Also, try placing the flour in the freezer too before beginning.
- When cutting the dough with a biscuit cutter, do not twist the cutter. Instead, press the cutter down into the dough firmly. Twisting it will seal off the Homemade Buttermilk Biscuits' edges, preventing them from rising.
- Here's a quick way to make homemade buttermilk: Add 4 teaspoons of fresh lemon juice or white vinegar to measure, and then add milk to equal 1 cup. Stir and let the mixture sit for 5 to 10 minutes at room temperature; it will curdle slightly, thicken, and be ready to use.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
