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.
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What are Whole Wheat biscuits?
Whole wheat biscuits are baked goods made with whole wheat flour, known for being a healthier option than biscuits made with white flour. They have a heartier taste, more fiber, and nutrients. Ingredients include whole wheat flour, a leavening agent, liquid, a bit of fat, and salt for flavor. They can be enjoyed with various toppings or as a side dish.
Whole Wheat Biscuits Ingredients
Note: The full instructions are provided in the recipe card below.
- Whole Wheat Flour: It gives structure and texture to the biscuit.
- Baking soda and baking Powder: Use for leavening agents that cause biscuits to rise.
- Sugar & Salt: It enhances the flavor of the biscuits.
- Butter: It adds moisture and flavor. I use unsalted butter to control the salt content of the biscuits.
- Store-bought Buttermilk or Homemade Buttermilk: It helps to create a soft and tender crumb.
Tools you'll need
- (1) 13" x 18" Baking Sheet
- Chef's Knife
- A Food Processor,
- Pastry Cutter or two forks will also work.
- Pastry Brush
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 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 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!
Substitutions
- Whole Wheat Flour: This recipe calls for 100% whole wheat flour, but you can use a combination of whole wheat and all-purpose flour for a lighter texture. You can also substitute with other types of flour, such as spelt flour, oat flour, or almond flour, but remember that the texture and flavor will be different.
- Sugar: You can use honey, maple syrup, or agave nectar instead of sugar for a natural sweetener. Alternatively, you can omit the sugar altogether if you prefer less sweetness.
- Butter: If you don't have unsalted butter, you can use salted butter, but reduce the added salt accordingly. You can also substitute with plant-based butter or margarine for a vegan version.
- Buttermilk: If you don't have buttermilk, make a homemade version by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes until it curdles. You can also use plain yogurt or sour cream as a substitute.
- Baking Powder and Baking Soda: These leavening agents cannot be substituted for each other. However, if you don't have baking powder, use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar instead. If you don't have baking soda, you can use 3 teaspoons of baking powder, but the biscuits may have a slightly different texture.
- Kosher Salt: You can use sea salt or table salt instead of kosher salt, but adjust the amount accordingly, as different salts have different levels of saltiness.
Variations
- Herbed Biscuits: Add 1 tablespoon of dried herbs, such as rosemary, thyme, or sage, to the flour mixture for a savory flavor.
- Cheese Biscuits: Add 1 cup of shredded cheddar or Parmesan cheese to the flour mixture for a cheesy flavor.
- Sweet Biscuits: Add ¼ cup of dried fruit, such as raisins or cranberries, and 1 tablespoon of cinnamon to the flour mixture for a sweet flavor.
- Spicy Biscuits: Add ½ teaspoon of cayenne pepper or chili powder to the flour mixture for a spicy flavor.
- Nutty Biscuits: Add ½ cup of chopped nuts, such as pecans or walnuts, to the flour mixture for a nutty flavor and texture.
- Fruity Biscuits: Add ¼ cup of chopped dried fruit, such as apricots or figs, and ¼ cup of chopped nuts, such as almonds or hazelnuts, to the flour mixture for a fruity and nutty flavor.
How to Serve
Healthy 100% Whole Wheat Biscuits are versatile and can be served in many ways. They can be enjoyed warmly from the oven, sliced in half, and spread with butter or jam for a quick breakfast or snack. They can also be served alongside savory dishes, such as stews or soups, to soak up the flavors. Another way to enjoy them is to make breakfast sandwiches with scrambled eggs, bacon or sausage, and cheese.
Additionally, they can be used as a base for strawberry shortcakes or topped with fresh berries and whipped cream for a sweet treat. Regardless of how you serve them, these biscuits are a healthier alternative to traditional biscuits made with refined flour and are a delicious way to incorporate whole grains into your diet.
How to Store & Re-Heat
To store: Whole Wheat Biscuits, ensure they are completely cooled to room temperature. Place them in an airtight container or a resealable plastic bag. If you've brushed them with melted butter, be aware that the butter might make them slightly softer over time. Store the biscuits at room temperature for up to 2 days.
To reheat: Whole Wheat Biscuits, there are a few methods you can use. If you have frozen biscuits, you can directly reheat them from frozen. Preheat your oven to 350°F (175°C), place the frozen biscuits on a baking sheet, and bake for 15-20 minutes until heated.
Make-Ahead
These Healthy 100% Whole Wheat Biscuits can be prepared ahead of time for convenience. To make them ahead, follow the recipe instructions up to step 13, where you transfer the cut dough squares to a prepared baking sheet. Instead of baking them immediately, cover the baking sheet with plastic wrap and place it in the refrigerator. The biscuits can be refrigerated for up to 24 hours before baking.
When ready to bake, preheat the oven to 425°F (220°C) and bake the chilled biscuits for about 15 minutes or until they are lightly golden on top and golden brown on the bottom. You can also brush them with melted butter after baking if desired. This make-ahead option allows you to enjoy freshly baked, warm whole wheat biscuits with minimal effort on the day you need them.
How to Freeze
If you want to freeze the Healthy 100% Whole Wheat Biscuits for later use, you can do so by following these steps. Once you have cut the dough into squares and placed them on a prepared baking sheet, transfer it to the freezer. Allow the biscuits to freeze completely, which usually takes a few hours. Once frozen, remove the biscuits from the baking sheet and transfer them to a freezer-safe container or a zip-top freezer bag. Make sure to label the container or bag with the date and the contents. The frozen biscuits can be stored in the freezer for up to 3 months.
When you're ready to enjoy them, preheat the oven to 425°F (220°C) and place the frozen biscuits on a baking sheet. Bake them for approximately 20 to 25 minutes or until they are heated and golden brown. Freezing the biscuits allows you to have homemade, healthy whole wheat biscuits ready immediately.
Tips for Making The Best Whole Wheat Biscuits
- Use Cold Ingredients: Ensure your butter, buttermilk, and other ingredients are cold. Cold butter creates steam pockets as it melts in the oven, resulting in a flaky texture.
- Don't Overwork the Dough: Mix the dough until it comes together. Overmixing can lead to tough biscuits.
- Measure the Flour Accurately: When measuring the whole wheat flour, spoon it into the measuring cup and level it off with a flat edge. This helps prevent packing too much flour into the cup, which can lead to dry biscuits.
- Cutting the Butter: If you're not using a food processor, use a pastry cutter or two forks to cut the cold butter into the flour until it resembles coarse crumbs.
- Pat, Don't Knead: Pat the dough gently into shape instead of kneading it like bread. This maintains a tender texture.
- Layer and Stack: Layering the dough and giving it gentle folds creates flaky layers in the biscuits.
- Use a Sharp Cutter: When cutting the biscuits, use a sharp knife or biscuit cutter dipped in flour to prevent sticking.
- Flour the Cutter: Dip the biscuit cutter in flour before each cut to prevent sticking and ensure clean edges.
- Avoid Twisting: When cutting the biscuits, press the cutter straight down without twisting. Twisting can seal the edges and inhibit rising.
- Preheat the Oven: Ensure your oven is fully preheated before baking. A hot oven helps the biscuits rise properly and develop a nice golden color.
FAQ
How to make tall biscuits?
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 biscuits with layer upon flaky layer of buttery goodness.
What is the secret to flaky whole wheat biscuits?
The butter must remain cold if you want the whole wheat Biscuits to have a flaky texture.
What prevents biscuits from rising?
A lack of leavening agents such as baking powder or baking soda prevents the biscuits from rising; these leavening agents create a chemical reaction with wet ingredients in the dough to produce carbon dioxide gas bubbles; the gas bubbles expand and cause the dough to rise. Without these leavening agents, the dough would not rise, resulting in a more dense biscuit. Furthermore, twisting the biscuit cutter when cutting can also prevent the biscuits from rising by sealing off the edges; to avoid this, press the cutter down firmly into the dough.
Can I use all-purpose flour instead of whole wheat flour?
Whole wheat flour is specifically used in this recipe to make it a healthier option. However, if you prefer, you can try using all-purpose flour, but remember that it will have a different texture and flavor.
Can I substitute regular milk for buttermilk?
While buttermilk provides a tangy flavor and helps with the rise of the biscuits, you can make a homemade buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for about 5 minutes until it curdles before use.
Can I reduce the amount of butter used?
The butter in this recipe contributes to the texture and flavor of the biscuits. If you reduce the amount of butter, it may affect the final result. However, if you prefer less butter, you can experiment with alternatives such as coconut oil or a plant-based butter substitute.
Can I add ingredients like cheese or herbs to the recipe?
This recipe is provided as a basic whole-wheat biscuit recipe. However, you can add grated cheese, herbs, or spices to customize the flavor. However, remember that adding extra ingredients may affect the texture and baking time of the biscuits.
Can I reheat frozen biscuits in the microwave?
While it is possible to reheat frozen biscuits in the microwave, it may produce a softer texture. For best results, it is recommended to reheat them in a preheated oven or toaster oven until they are heated through and crisp.
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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.