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