Imagine pulling apart a warm, golden-brown biscuit that's crispy on the outside, tender on the inside, and packed with wholesome whole wheat goodness. These aren't just any biscuits - they're a game-changing freezer meal that will revolutionize your breakfast and dinner routine! Whether you're a busy home cook or a baking enthusiast, these whole wheat buttermilk biscuits are about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 biscuits
Ingredients
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1 cup buttermilk
Instructions
- Preheat your oven to 425°F (220°C). This ensures the oven is hot enough to make your biscuits rise beautifully.
- In a large mixing bowl, combine 2 cups of whole wheat flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk the dry ingredients together until they are well blended.
- Add 1/4 cup of cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the dough; you want to see small pieces of butter throughout.
- Make a well in the center of the flour mixture and pour in 1 cup of buttermilk. Stir gently with a spatula or wooden spoon until the dough just comes together. It’s okay if it’s a little sticky; do not overmix.
- Turn the dough out onto a lightly floured surface. With floured hands, gently knead the dough 3-4 times until it holds together. Pat it into a rectangle about 1-inch thick.
- Using a floured biscuit cutter or a glass, cut out biscuits from the dough. Press straight down without twisting to ensure they rise well. Gather any scraps, gently re-pat the dough, and cut out additional biscuits until all the dough is used.
- Place the biscuits on a parchment-lined baking sheet, making sure they are touching for soft sides or spaced apart for crispier edges.
- Bake in the preheated oven for 15-20 minutes or until the biscuits are golden brown on top.
- Once baked, remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- If you are preparing these as a freezer meal, allow the biscuits to cool completely before placing them in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.
- To reheat, preheat your oven to 350°F (175°C). Place the frozen biscuits on a baking sheet and bake for about 15-20 minutes, or until heated through.
Tips
- Keep your butter COLD - this is the key to flaky, tender biscuits. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough! Mix just until the ingredients come together to ensure light, airy biscuits.
- Use a sharp biscuit cutter and press straight down without twisting to help the biscuits rise evenly.
- For extra richness, brush the tops with melted butter right after baking.
- These biscuits freeze beautifully - make a big batch and have homemade goodness ready anytime!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 6g
Saturated Fat: g
Cholesterol: 15mg
