Whole Wheat Biscuits
Soft, buttery, and packed with wholesome flavor, these Whole Wheat Biscuits are a healthier twist on a classic comfort food. Made with nutrient-rich whole wheat flour, a touch of honey for natural sweetness, and layered with flaky goodness thanks to a simple folding technique, these biscuits strike the perfect balance between hearty and tender. With just 15 minutes of prep time, this easy recipe comes together quickly and uses kitchen staples like cold butter and buttermilk for a light, airy texture. Whether you're serving them warm with a dollop of jam for breakfast or pairing them with a savory meal, these golden-brown biscuits are a versatile treat that will delight your table. Perfect for those seeking a homemade, wholesome alternative to traditional biscuits, this recipe is your go-to for delicious, fuss-free baking!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 6 tablespoons Unsalted butter (cold, cubed)
- 1 tablespoon Honey
- 0.75 cup Buttermilk (cold)
- 2 tablespoons Extra whole wheat flour (for dusting)
Instructions
Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the honey, then gradually add the cold buttermilk, mixing until the dough just comes together. Be careful not to overmix.
Lightly dust a clean work surface with some of the extra whole wheat flour. Turn the dough out onto the surface and gently knead it 2-3 times to bring it together.
Pat the dough into a rectangle about 1 inch thick. Fold the dough in half, then turn it 90 degrees and pat it back into a rectangle. Repeat this folding and patting process 2 more times to create flaky layers.
After the final fold, pat the dough into a rectangle or circle about 1 inch thick. Use a 2.5-inch biscuit cutter (or the rim of a glass) to cut out biscuits. Press straight down without twisting to ensure they rise evenly.
Place the biscuits on the prepared baking sheet, close together if you want soft edges or slightly apart for crispier edges.
Gather the scraps of dough, re-pat, and cut more biscuits until all the dough is used.
Bake the biscuits in the preheated oven for 10-12 minutes, or until golden brown on top.
Remove from the oven and let them cool for 5 minutes on the baking sheet before serving warm.
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 427 mg | 19% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
