whole wheat biscuits

Easy whole wheat biscuits made with 100% whole grain flour. These fluffy buttermilk biscuits can be made in less than 30 minutes, making them the perfect side for breakfast, soups, and main courses. 

Easy Whole Wheat Biscuits

(240 g) whole wheat pastry flour

aluminum-free baking powder

baking soda

salt

(2 oz) very cold unsalted butter

(236 mL) cold buttermilk

Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper or silicone baking mat.

In a medium mixing bowl, whisk together the pastry flour, baking powder, baking soda, and salt. Add the cold butter and toss in the flour mixture. Using a pastry cutter or a fork, 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. Create a well in the center of the dry ingredients and add the buttermilk. Using a wooden spoon, stir the buttermilk into the flour mixture until just absorbed. The dough will seem slightly wet.

Transfer the dough to a lightly floured countertop. Knead the dough 4 to 5 times until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to the countertop.

Pat the dough gently with your hands into a disc that is roughly 1-inch thick. Fold the dough over itself 2 to 3 times, this will help create layers. Dip a 2½-inch-diameter biscuit cutter in flour and cut out the biscuits. Do not twist the biscuit cutter as you cut the dough, this will prevent the scones from rising evenly. Transfer the biscuits to the sheet pan, setting them apart. Gently press and knead any remaining biscuit dough (avoid overworking) and repeat to make roughly 10 biscuits total.

Place the biscuits in the oven and immediately increase the oven temperature to 450°F (230°C). Bake until lightly golden, about 9 to 11 minutes. Transfer to a wire rack. Biscuits are best served hot out of the oven, sliced, and with a little bit of salted butter.

These light and fluffy buttermilk biscuits are such a great carb. Perfect with any meal or even on their own. I just love them for breakfast!

100% Whole Wheat Buttermilk Biscuits

whole wheat flour

baking powder

butter, chilled and cut in 3/4-1 inch chunks

buttermilk

Preheat oven to 425 degrees on convection if you have it. Line a baking sheet with parchment or spray if you prefer. Food processor method:Add flour, salt and baking powder into food processor. Pulse to combine. Add is chilled butter and pulse again about 3 times. Last up is the buttermilk. Pulse until the buttermilk is distributed. Mine took about 4-6 pulses. Sprinkle surface lightly with flour. Remove the dough to surface. Lightly flour the top as well. Now, this will be a wet dough, but only add as much as you absolutely need. Gently press into a rectangle, about 1/2 inch thick. Now, fold one third over the top, then fold the other third over the top. This is little hard to describe, so check photos for details. Now, dip your biscuit cutter in flour and start cutting biscuits. Make sure and cut biscuits as close as you able. Place on prepared pan. Gather the remaining dough and gently press together, cut again. Just make sure the new dough is the same thickness as the previous. Place in oven and bake until biscuits are fully risen and very lightly golden brown on top. I actually like to turn on broil for just a minute or 2 to get a little darker golden color. If you do this, just keep an eye on them, they can burn quickly. Remove from oven and serve right away. I think biscuits are best served hot!Hand Method:This is very similar to the food processor, except by hand. Pour flour, salt and baking powder into bowl. Mix with a fork to combine. Add chilled butter and work with the pastry cutter until it is in small chunks, about 1/4 inch chunks. Last, add the buttermilk. You can mix this with a fork if you want. It will be a little bit of wet dough, so don&#039;t worry about. Next, cut biscuits and baking biscuits as described above. Now, sit back and enjoy. You deserve it!!

You will love the simplicity and the nutty flavor of these Whole Wheat Cookies. They are perfectly sweetened with honey and make a great breakfast cookie. These healthy cookies also hold up perfectly when dunked in your hot beverage of choice. The recipe includes a vegan variation. 

Whole Wheat Cookies

egg (extra-large, room temperature)

honey

vegetable oil

vanilla extract

whole wheat flour (195 grams)

orange zest

In a medium mixing bowl, whisk together the egg and honey.

Add the vegetable oil and vanilla extract and continue to whisk.

Add the whole wheat flour, baking powder, and orange zest and combine with the help of a mixing spatula.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

When ready to roll out the dough, preheat the oven to 375℉ (190°C) -position rack to middle.

Line a large baking sheet with parchment paper. Set aside.

On a floured surface, use a rolling pin to roll out the dough to ¼ inch thickness. You can also roll out the dough on a sheet of parchment paper.

Use any cookie cutter to cut out shapes from the dough -re-roll scraps.

Place about 1/2 inch apart on a parchment-lined cookie sheet.

Bake for 12-15 minutes or until the bottoms are lightly browned.

Remove from the oven and allow to cool for 5 minutes or so before transferring to a rack.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1553823629/fwobj04sdybdrkjohies.mp4

You will love the simplicity and the nutty flavour of these whole wheat cookies. They are perfectly sweetened with honey and make a great breakfast cookie.

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Top 3 whole wheat biscuits recipes from across the web

The most viewed whole wheat biscuits recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Whole Wheat Biscuits

100% Whole Wheat Buttermilk Biscuit...

Whole Wheat Cookies

The most viewed whole wheat biscuits recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine