Easy Whole Wheat Biscuits
These easy whole wheat biscuits are prepared with whole wheat pastry flour (my secret ingredient!) and tangy buttermilk. These biscuits come together in less than 30 minutes, allowing you to make a batch whenever the moment or craving calls. Be sure to use aluminum-free baking powder for this preparation. Serve these biscuits with breakfast, your favorite soups, or main courses! The biscuit dough can also be prepped and cut-out, allowing you to bake these biscuits from frozen at a moment's notice. See detailed make-ahead instructions in the recipe note section.
Equipment
- 2.5 Inch Biscuit Cutter
Ingredients
- 2 cups (240g) whole wheat pastry flour plus more for dusting
- 1 tablespoon (15g) aluminum-free baking powder see note section
- 1 teaspoon (6g) baking soda
- 1 teaspoon (3g) kosher salt
- 4 tablespoons (2 oz; 56g;) cold unsalted butter cut into ½-inch cubes
- 1 cup (236 mL) cold buttermilk
Instructions
- Preheat the oven to 450°F (230°C) with a rack in the center position. Line a sheet pan with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. Add the cold cubed butter and toss in the flour mixture. Using a pastry cutter, cut the butter into the flour mixture until the butter is pea-sized. Place the bowl in the freezer for 5 minutes to chill.
- Remove the flour mixture from the freezer and create a well in the center of the dry ingredients. Add the cold buttermilk. Using a wooden spoon, stir the buttermilk into the flour mixture until just absorbed. The dough will seem wet, don't worry.
- Transfer the dough to a floured countertop. Knead and fold over the dough over itself several times until it comes together, dusting the dough with flour as needed to prevent it from sticking to the countertop.
- Pat the dough with your hands into a disc that is roughly 1-inch thick. The dough should be cold, soft, and supple. Dip a 2.5-inch biscuit cutter in flour and proceed to cut out without twisting the biscuit cutter. If you twist the cutter, you wil seals the edges of each biscuit and this will not rise as tall or evenly during baking. Transfer the biscuits to the lined sheet pan, setting them apart by at least an inch. Gently press and knead any remaining dough and repeat; this recipe yields roughly 6-7 large biscuits.
- Bake until lightly golden, about 9 to 11 minutes. Transfer to a wire rack. Biscuits are best served hot, split down the center, and topped with a generous pat of butter.
Tips for Success:
- Given the generous amount used in this recipe, opting for aluminum-free baking powder prevents any metallic aftertaste.
- These biscuits can be adapted in several ways. Feel free to substitute half of the whole wheat pastry flour with regular all-purpose flour - this will produce even taller biscuits!
- It is important to use very cold ingredients when working with biscuit dough. Try to avoid over-working if at all possible, as this will affect the rise and texture of the biscuits.
Make-Ahead Instructions
- FREEZING INSTRUCTIONS: Prepare the biscuit dough and cut out the biscuits. Place on a parchment-lined plate or pan and set in the freezer until solid. Transfer frozen biscuits to a large Ziplock bag, excess air squeezed out and sealed well. Freeze for up to a month.
- HOW TO BAKE FROZEN BISCUITS: Preheat the oven to 450ºF (230°C). Place frozen biscuits on a parchment-lined sheet pan. Bake until golden, about 10 to 12 minutes. Serve hot out of the oven.
- WARMING INSTRUCTIONS: Leftover baked biscuits can be warmed in a toaster oven or split and warmed, cut-side down, in a preheated and buttered cast-iron skillet.
Serving: 1serving, Calories: 365kcal, Carbohydrates: 59g, Protein: 12g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 26mg, Sodium: 844mg, Potassium: 342mg, Fiber: 8g, Sugar: 2g, Vitamin A: 319IU, Calcium: 256mg, Iron: 3mg