Flaky Whole Wheat Buttermilk Biscuits

I wanted to make some biscuits to serve with the Vegetable Noodle Soup I made recently and decided to make them a little more healthy by using mostly whole wheat flour.  I was a little worried they would turn out too dense but instead they turned out really delicious and had great flaky layers.  I loved the nutty flavor the whole wheat gave these biscuits and they were extra tasty with some butter slathered on them.  These biscuits were perfect for dipping into our veggie soup and they tasted great the following day too.

Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.

Combine the flours, baking powder, and salt together in a bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles course meal. Place into the refrigerator for 10 minutes to chill. In a smaller bowl, combine the buttermilk and honey and whisk until well blended. Add the buttermilk mixture to the flour mixture and stir until mixed.

Place the dough on a well floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5 inch rectangle. Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope). Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again. Gently roll or pat the dough into a 3/4 inch thickness and cut with biscuit cutter to form biscuits. Place dough rounds 1 inch apart on the baking sheet.

Bake for 11-13 minutes or until golden brown. Cool two minutes on a wire rack then serve slathered with butter. Enjoy.

 

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Flaky Whole Wheat Buttermilk Biscuits

Yield: 12 biscuits

Prep Time: 15 min.

Cook Time: 11-13 min.

Total Time: 30 minutes

Ingredients:

1 1/4 cups of whole wheat flour
1 cup of flour
2 1/2 tsp baking powder
1/2 tsp salt
5 tbsp butter
3/4 cup of low fat buttermilk
1 1/2 tbsp honey

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with a silpat mat.

Combine the flours, baking powder, and salt together in a bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles course meal. Place into the refrigerator for 10 minutes to chill. In a smaller bowl, combine the buttermilk and honey and whisk until well blended. Add the buttermilk mixture to the flour mixture and stir until mixed.

Place the dough on a well floured surface and knead 4-5 times. Using a rolling pin, roll the dough into a 9 x 5 inch rectangle. Dust the top with flour then fold the dough crosswise into thirds (like folding a letter to fit into an envelope). Re-roll the dough into a 9 x 5 rectangle, dust the top with flour, and fold the dough crosswise into thirds again. Gently roll or pat the dough into a 3/4 inch thickness and cut with biscuit cutter to form biscuits. Place dough rounds 1 inch apart on the baking sheet.

Bake for 11-13 minutes or until golden brown. Cool two minutes on a wire rack then serve slathered with butter. Enjoy.

Recipe and photos by For the Love of Cooking.net

 

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38 Responses to “Flaky Whole Wheat Buttermilk Biscuits”

  1. 1

    jackie @ marin mama cooks — April 9, 2012 @ 9:45 pm

    Hi Pam! I have been gone so I missed your soup recipe! The forecast looks like rain down here so I am going to make your chicken soup as well as these whole wheat biscuits this week. My kids are off from school so I know they will enjoy making the biscuits with me.

    [Reply]

  2. 2

    Chung-Ah | Damn Delicious — April 9, 2012 @ 10:09 pm

    Homemade biscuits are the best. I don’t know why anyone would buy the store-bought kind! And great idea on using wheat flour – it’s such a healthier alternative.

    [Reply]

  3. 3

    Bo W — April 9, 2012 @ 10:31 pm

    I’m so jealous…My biscuits never have layers like that!

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  4. 4

    lavanya — April 10, 2012 @ 2:08 am

    LOOKS YUMMM….

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  5. 5

    Kim in MD — April 10, 2012 @ 4:16 am

    I haven’t made biscuits in so long! These look delicious, Pam!

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  6. 6

    Blond Duck — April 10, 2012 @ 4:23 am

    Those sound delish! I LOVE that they’re whole wheat!

    [Reply]

  7. 7

    bellini — April 10, 2012 @ 4:27 am

    They look so flaky, perfect for catching all that butter in every nook and cranny.

    [Reply]

  8. 8

    Jenn's Food Journey — April 10, 2012 @ 5:28 am

    I’ve never seen whole wheat biscuits turn out looking so perfect!! I bet they were so good warm with a nice slab of butter on them!! YUM!

    [Reply]

  9. 9

    Peggy Recker — April 10, 2012 @ 6:20 am

    Once again a great recipe!

    [Reply]

  10. 10

    Anne - From Anne's Kitchen — April 10, 2012 @ 6:21 am

    Yum! I love biscuits and am always trying to incorporate healthier flours into what I cook!

    [Reply]

  11. 11

    Kris — April 10, 2012 @ 7:45 am

    Th0se look amazing Pam! I have never had whole wheat biscuits before. Yum!!!
    Hope your Easter was wonderful!

    [Reply]

  12. 12

    Lynda — April 10, 2012 @ 8:11 am

    Your biscuits looks nice and flaky Pam. I love them slathered with butter and honey.

    [Reply]

  13. 13

    The Veggie Girl — April 10, 2012 @ 10:18 am

    I’ve added this recipe to my recipe box, thanks!

    [Reply]

  14. 14

    Joanne — April 10, 2012 @ 10:43 am

    I love the nutty flavor of whole wheat, always, but I’m thinking I’d love it best in flaky biscuit form! yum!

    [Reply]

  15. 15

    Marjie — April 10, 2012 @ 11:09 am

    I always make drop biscuits, but I’m sure I could follow your lead and add wheat flour to mine. These look perfect.

    [Reply]

  16. 16

    AguiLeon — April 10, 2012 @ 11:14 am

    nice look delicious

    [Reply]

  17. 17

    Carol @ Always Thyme to Cook — April 10, 2012 @ 11:49 am

    Whole wheat and honey, they look fantastic!

    [Reply]

  18. 18

    Susan — April 10, 2012 @ 2:33 pm

    I have found that whole wheat flour is pretty versatile. I have subbed it in for half the flour in almost everything I have baked in the last two years. It works in brownies, chocolate chip cookies, and yes biscuits. In some recipes you can even totally replace the flour with whole wheat.
    Believe it or not, I even subbed it in for some of the flour in the pate a choux I make when I make chocolate eclairs. And it worked!
    When I make the decision to use it the first time in a recipe, I will usually start with subbing it in for 1/4 of the flour. If that goes well, I will go for 1/3 the next time., and so on…
    The folding and rolling you do is great for making those layers. But I bet these would even make tasty drop biscuits too for those who don’t want to deal with the rolling.

    [Reply]

  19. 19

    Jennifurla — April 10, 2012 @ 2:42 pm

    Is it wrong to ONLY eat these for dinner???????

    [Reply]

  20. 20

    Words Of Deliciousness — April 10, 2012 @ 6:53 pm

    I have never had biscuits made with whole wheat flour. Sounds delicious, they look so light and flaky.

    [Reply]

  21. 21

    rosita vargas — April 10, 2012 @ 7:50 pm

    Galletas muy saludables me encantan su textura rústica es adorable,abrazos hugs,hugs.

    [Reply]

  22. 22

    Angie@Angie's Recipes — April 11, 2012 @ 9:44 am

    Those biscuits look divine!

    [Reply]

  23. 23

    grace — April 11, 2012 @ 2:41 pm

    these are all kinds of flaky, pam! what a terrific recipe.

    [Reply]

  24. 24

    vanillasugarblog — April 11, 2012 @ 3:07 pm

    and top those with some warm pb and jelly and we have a meal kids!
    ok? lol

    [Reply]

  25. 25

    lilli — May 1, 2012 @ 5:50 pm

    These look amazing. I’ve been looking for a good biscuit recipe and this may just be it! Thanks!!

    AmoreAlways.blogspot.com

    [Reply]

  26. 26

    liz — May 6, 2012 @ 4:26 pm

    these sounded good…they were layered…but they tasted like paper bags. :-/

    [Reply]

    • Brianne replied: — October 21st, 2012 @ 7:46 pm

      Yeah. I actually have to agree with this … and I only tasted the outside because the inside didn’t cook all the way through. Though, the bottoms of the biscuits sure did blacken right up. :<

      [Reply]

  27. 27

    vimalraj.n — May 12, 2012 @ 7:52 am

    nice

    [Reply]

  28. 28

    rajini.v.c — May 14, 2012 @ 3:08 am

    Homemade biscuits are the best. I don’t know why anyone would buy the store-bought kind! And great idea on using wheat flour – it’s such a healthier alternative.

    [Reply]

  29. 29

    Ruby — May 14, 2012 @ 3:31 am

    I like this recipe very much, thankyou

    [Reply]

  30. 30

    Stephanie Kirk — June 29, 2012 @ 5:57 pm

    What kind of flour besides whole wheat do you use?

    [Reply]

    • Pam replied: — June 29th, 2012 @ 6:57 pm

      Regular white flour.

      [Reply]

  31. 31

    Alli — July 18, 2012 @ 2:54 pm

    Mine didn’t rise at all…ended up similar to whole wheat hockey pucks. Any suggestions? (Checked my baking powder, still good- used it in cupcakes and it worked.) I’ve never had this problem with biscuits before.

    [Reply]

    • Pam replied: — July 18th, 2012 @ 8:44 pm

      Alli,

      I am sorry they didn’t rise for you. The only thing I can think of, if your baking powder is good, is that maybe you over-worked the dough? I hope they turn out better for you next time.

      Cheers,
      Pam

      [Reply]

  32. 32

    ~Misty — August 12, 2012 @ 1:02 am

    These were so good! Followed others advice and just floured my board and hands and gently folded the dough with my hands for the kneading. They were a wee bit wet but not too bad. No circles for me too lazy, cut into squares and made sure to crowd them. These are going to go amazing with my sausage gravy!

    [Reply]

  33. 33

    When in Virginia: taking a swing at Southern food « Think About Eat — August 28, 2012 @ 6:02 am

    [...] baker (it involves chemistry and science and all those subjects that writers fear), I followed this recipe from fortheloveofcooking.com to a T. I did, however, experiment with the what-to-bake-them-in [...]

  34. 34

    Charity — April 21, 2013 @ 1:07 pm

    I used freshly ground white whole wheat flour and they turned out amazing! I appreciated the tips on how to roll out the biscuits…what a difference that makes.

    [Reply]

  35. 35

    Whole Wheat Buttermilk Biscuits | Debra Garner — April 24, 2013 @ 5:07 pm

    [...] They were delish! I had to replace the baking powder with cream of tartar and baking soda- I think that is why it didn’t raise so much. I plan to try this recipe again with kefir after I have made some later this week. I used For the Love of Cooking’s recipe found HERE [...]

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