Whole wheat buttermilk biscuits
An easy weeknight recipe and more, delivered once a week. This post may contain affiliate links. These homemade whole wheat buttermilk biscuits biscuits are soft and buttery with hundreds of flaky layers!
This biscuit recipe only requires 6 simple ingredients and they’re ready in about 35 minutes. Big as in mega flaky, mega fluffy, mega layers, mega golden brown, and mega buttery. Just look at these buttery layers! With so few ingredients, it’s important to reach for quality ingredients and avoid any substitutions. Tips for the Best Homemade Biscuits Let me share what I’ve learned in the world of homemade buttermilk biscuit recipes. I’ve made plenty of mistakes so you don’t have to. These tried-and-true tricks will turn your flat, dry biscuits into the best biscuits ever.
Cold Fat: For flaky layers and pockets, use cold butter. Honey for Flavor: Real buttermilk and teeny drizzle of honey balance out the salt. Buttermilk creates the most tender biscuit! Don’t Over Mix: Never overwork biscuit dough.
Overworking and over-handling biscuit dough will result in tough, hard, and flat biscuits. Fold Method: The most important step of all is folding the dough together. Turn the scrappy dough out onto a work surface and flatten it with your hands. Don’t Twist the Biscuit Cutter: When cutting the dough with a biscuit cutter, do not twist the cutter. Press the cutter down into the dough firmly. Twisting it will seal off the biscuit edges, preventing the biscuits from rising. Bake Close Together: Biscuits rise up nice and tall when they are touching, pressed snuggly against one another in the oven.
How to Fold Biscuit Dough Flattening and folding biscuit dough creates multiple flaky layers, just as it does when we make homemade croissants or croissant bread. This step will take you no more than 2 minutes and you’ll be rewarded with the flakiest biscuits in the world. Turn the folded dough horizontal, gently flatten, and begin that folding process 2 more times. 4 inch thick and the biscuits will rise as they bake. Honey Butter Topping The honey butter topping is optional, but it will set your biscuits apart from the rest.
You use both ingredients in the biscuit dough, keeping the count at 6 ingredients total. Serve your homemade biscuits with jam or homemade raspberry sauce, or biscuits and gravy— I love this particular recipe! If you enjoy biscuits, try homemade strawberry shortcake or this biscuit vegetable pot pie. And if you crave something sweet, try these no yeast cinnamon rolls next. Make the biscuits: Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. See photo above for a visual.
If you used a food processor, pour the mixture into a large bowl. Make a well in the center of the mixture. Fold everything together with a large spoon or rubber spatula until it begins to come together. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together.
