I have a thing for bread. I love, love, LOVE bread. But with eliminating refined white flour from my cooking (for the most part), it’s hard to find great recipes that turn out just as fabulous with whole wheat flour. I used to think cooking with whole wheat flour was scary. I thought that everything would turn out dry, heavy, and taste awful. I’ve actually had the complete opposite experience. So far, in more recent posts I’ve had success with my Whole Wheat Pizza Crust (which is a must try), Whole Wheat Zucchini Chocolate Chip Brownies, and my Whole Wheat Pumpkin-Applesauce Muffins (which are one of my favorite muffins). From those few recipes, I’ve learned that cooking with whole wheat isn’t scary at all – it’s actually exciting! I love knowing that I’m giving my body healthy nutrients all while enjoying a tasty dish. With these buttermilk biscuits, it’s no different! Steve LOVED them. Absolutely loved them. Which of course made me a very happy girl. Gotta love success in the kitchen right?! If you like biscuits, I would recommend you try this little spin on them. They are delicious!
Whole Wheat Buttermilk Biscuits
Serve these Whole Wheat Buttermilk Biscuits with some delicious honey butter - they're great for breakfast!
Ingredients
- 2 c. whole wheat flour
- 1/4 tsp. baking soda
- 1 tbsp. baking powder
- 1 tsp. salt
- 6 tbsp. butter very cold and cut into small chunks
- 3/4 c. buttermilk
Instructions
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Preheat oven to 450 F. Prepare baking sheets with non-stick cooking spray.
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Combine dry ingredients into a large bowl and stir. Cut in butter with two forks or a pastry cutter until butter pieces are about the size of peas. Slowly add in buttermilk until dough forms.
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Turn dough out onto counter that has been lightly dusted with flour. Roll to about 1/2 inch thick and cut with a 2-in circle cookie cutter/biscuit ring or a drinking glass. Gently transfer to prepared pan.
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Cook for 10-12 minutes or until they are a light golden brown.
Recipe Notes
[My 2 Cents]
The biscuits will not rise like traditional white flour dough will. So the thickness you roll your biscuits out to will be the thickness you will end up with. I would recommend making them a little thicker than what you see pictured. Next time, I would probably do 3/4-1-inch thickness. Also, if you need a idea for a topping, my Crock Pot Apple Butter was mighty tasty on these. Warm and delicious!
I used the soft white winter wheat berries for this recipe. I freshly grind the berries in my Blendtec right before adding it in the recipe. The fresher the flour, the higher the nutritional value. Of course, if you don’t have the resources to grind your own wheat berries, you can buy store bought whole wheat flour as well.
Adapted from Around My Family Table
I made your recipe with 1 cup buttermilk (it didn’t come together with 3/4 cup for me) and rolled it to about 3/4″ thick and they came out great. Even family members who prefer white flour biscuits had a second helping.
Yvonne
That makes me so happy to hear. Happy everyone enjoyed them!
I just ground a bunch of wheat so now I need to start cooking with whole wheat flour but have been nervous – I am so going to try this!
Yvonne
Fresh ground wheat is the best! SO great for you!! Don’t be nervous, with the right recipe it will turn out fabulous!
Sounds easy and delicious! Pinned!
Yvonne
Thank you for the Pinterest love!
I love bread! Love it. Thank you for sharing this recipe. They DO sound great from breakfast.
Yvonne
You are so very welcome!
Karina
Yumm! These look delicious! I recently found outthat I’m allergic to corn and other things so now I have to look at the packages when cooking. So I’m always looking for wheat recipes. Thank you :)!
Yvonne
Oh no! Allergies are no fun, so happy there are options out there that make avoiding certain things a little less painless!
Mmm! I bet these would make a tasty breakfast!
Yvonne
Indeed. In fact. I wish I had one right now :)