If you’re searching for biscuits that marry wholesome goodness with irresistible flakiness, these Whole Grain Buttermilk Biscuits are about to become your new go-to recipe. Imagine rich, buttery layers with a subtle tang from buttermilk, all wrapped up in the nutty earthiness of whole wheat. Whether you serve them for breakfast, with a cozy soup, or as a snack straight from the oven, you’ll be amazed at how something so nourishing can taste so downright decadent.
Ingredients You’ll Need
The beauty of Whole Grain Buttermilk Biscuits lies in their simplicity. Every ingredient here has a special job—some create those fluffy, golden layers, while others add a depth of flavor that sets these biscuits apart from the rest.
- Whole wheat flour: Adds a warm, nutty flavor and hearty texture, plus a dose of fiber you won’t even notice.
- Baking powder: The key to gorgeous lift, helping your biscuits rise tall and proud.
- Baking soda: Enhances browning and partners with buttermilk for extra-tender results.
- Salt: Just the right touch brings out all the flavors and boosts the biscuit’s savory edge.
- Cold unsalted butter (cubed): Makes those coveted flaky layers; keep it cold for best texture.
- Cold buttermilk: The secret behind that signature tender crumb and delightful tang.
- Honey (optional): Adds a gentle sweetness that plays beautifully with the whole grains.
How to Make Whole Grain Buttermilk Biscuits
Step 1: Prep Your Oven and Sheet
Begin by preheating your oven to 425°F. Line a baking sheet with parchment paper to prevent sticking and ensure those crispy, golden bottoms. This simple prep step sets the stage for even baking and stress-free clean-up.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Whisking aerates the flour and evenly distributes the leaveners, giving your Whole Grain Buttermilk Biscuits the best start for a uniform rise and balanced flavor in every bite.
Step 3: Cut in the Butter
Next, add the cold cubed butter. Use a pastry cutter or your fingertips to quickly work the butter into the dry ingredients, aiming for a mixture that resembles coarse crumbs. Those little bits of butter are what transform into flaky, melt-in-your-mouth pockets during baking.
Step 4: Add Honey and Buttermilk
If you like a hint of sweetness, stir in the honey now. Gradually pour in the cold buttermilk, stirring gently just until the dough starts to come together. If the dough looks a little dry, add an extra tablespoon of buttermilk at a time—remember, you want a soft but not sticky dough for perfect Whole Grain Buttermilk Biscuits.
Step 5: Shape and Cut
Turn the dough onto a lightly floured surface and gently pat (don’t roll!) it into a 1-inch thick round. Handle the dough as little as possible to keep your biscuits tender. Dip a biscuit cutter in flour and cut out biscuits, gathering scraps as needed. Place each round on your prepared sheet, keeping them close for soft edges or spaced apart for crispier sides.
Step 6: Bake to Golden Perfection
Slide your biscuits into the oven and bake for 12 to 15 minutes, or until they’re golden brown and fragrant. The wait will be filled with the best smells—warm butter, toasted wheat, and just a whisper of honey. Serve your Whole Grain Buttermilk Biscuits warm for the full experience!
How to Serve Whole Grain Buttermilk Biscuits
Garnishes
The right garnish can take your Whole Grain Buttermilk Biscuits from amazing to irresistible. Try a pat of salted butter, a drizzle of honey, or a dollop of homemade jam. For a savory twist, a sprinkle of fresh herbs or a swipe of soft cheese is always a hit.
Side Dishes
These biscuits pair beautifully with a cozy bowl of soup, a crisp green salad, or alongside scrambled eggs for breakfast bliss. They’re also wonderful as a base for classic biscuits and gravy, soaking up every flavor.
Creative Ways to Present
Consider making mini Whole Grain Buttermilk Biscuits for sliders or appetizers at your next brunch. Or, split them open and fill with roasted veggies and cheese for a hearty sandwich. The possibilities are endless—these biscuits love to take center stage.
Make Ahead and Storage
Storing Leftovers
To keep your Whole Grain Buttermilk Biscuits fresh, store any leftovers in an airtight container at room temperature for up to two days. If you want to keep them soft, tuck in a piece of parchment or wax paper between layers—they’ll stay pillowy and delicious.
Freezing
For longer storage, freeze your baked (and fully cooled) biscuits in a freezer-safe bag for up to three months. You can also freeze unbaked, cut biscuits: simply place them on a tray in the freezer, then transfer to a bag once solid. Bake straight from the freezer—just add a couple of minutes to the bake time.
Reheating
To enjoy your Whole Grain Buttermilk Biscuits hot and fresh again, simply warm them in a 350°F oven for about five minutes. A quick zap in the microwave works too, but the oven revives their irresistible crisp-tender edges best.
FAQs
Can I use white whole wheat flour instead of regular whole wheat?
Absolutely! White whole wheat flour gives your Whole Grain Buttermilk Biscuits a lighter color and slightly more tender texture, while keeping all the hearty nutrition of traditional whole grains.
How do I keep my biscuits extra fluffy?
The secret is to handle the dough as little as possible. Overworking can make the biscuits dense, so mix just until combined and gently pat out the dough rather than rolling.
What if I don’t have buttermilk?
No worries! You can make your own substitute by adding 2 teaspoons of lemon juice or vinegar to 3/4 cup of milk. Let it sit for a few minutes before using—your biscuits will still have their signature tang.
Can these be made gluten-free?
While this recipe is designed for whole wheat flour, you can try a 1:1 gluten-free baking blend, though texture and flavor will differ. Add a little extra liquid if the dough seems dry.
Is it possible to make Whole Grain Buttermilk Biscuits vegan?
Yes: swap in your favorite vegan butter and use non-dairy milk mixed with a splash of vinegar or lemon juice instead of buttermilk. The results are surprisingly tasty, though slightly less rich than the classic version!
Final Thoughts
There’s something magical about baking a batch of Whole Grain Buttermilk Biscuits and sharing them warm from the oven. Give this recipe a try, make it your own, and don’t be surprised if friends and family start asking you for the “secret” to those impossibly tempting, wholesome biscuits!
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Whole Grain Buttermilk Biscuits Recipe
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Diet: Vegetarian
Description
Learn how to make delicious whole grain buttermilk biscuits that are perfect for any meal. These biscuits are made with wholesome whole wheat flour and buttermilk, resulting in a tender and flavorful treat.
Ingredients
Dry Ingredients:
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Additional Ingredients:
- 6 tablespoons cold unsalted butter (cut into small cubes)
- 3/4 cup cold buttermilk (plus more if needed)
- 1 tablespoon honey (optional)
Instructions
- Preheat the Oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- Cut in Butter: Cut in the cold butter until the mixture resembles coarse crumbs.
- Add Wet Ingredients: Stir in honey and gradually add the buttermilk, stirring just until the dough comes together.
- Shape and Bake: Turn the dough out, pat into a round, cut out biscuits, and bake for 12–15 minutes until golden brown.
- Serve: Serve warm and enjoy!
Notes
- Handle the dough as little as possible for fluffier biscuits.
- Substitute white whole wheat flour for a lighter texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 2g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
