Whole Wheat Angel Biscuits
Whole wheat angel biscuits offer a hearty, flaky treat with a slight sweetness, perfect for breakfast or brunch, appealing to those who enjoy wholesome baked goods.
Ingredients
Instructions
- Dissolve yeast in lukewarm water and warmed buttermilk.
- In a separate bowl, sift together whole wheat flour, baking powder, salt, baking soda, and sugar or honey.
- Cut in the butter until the mixture resembles coarse crumbs, then add the yeast mixture.
- Knead the dough slightly, then roll out to 1/2-inch thickness on a floured surface.
- Cut with a biscuit cutter and place on a greased cookie sheet.
- Bake at 450°F (232°C) for 10 minutes until golden brown.
Tips & Substitutions
For a lighter texture, consider using a combination of whole wheat and all-purpose flour. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk. Ensure the butter is cold when cutting it into the flour for optimal flakiness. These biscuits can be made ahead and frozen before baking.
Serving Suggestions
These whole wheat angel biscuits are delightful on their own or served warm with butter and jam. They pair beautifully with Blackberry Delight Salad for a refreshing contrast. Consider serving them alongside soups or stews, or even as a base for breakfast sandwiches filled with eggs and cheese.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer and then transfer to a freezer bag. To reheat, place the biscuits in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Angel Biscuits contains roughly 74 calories, with 1g protein, 10g carbohydrates, and 4g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 1170mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Just mix it directly with the dry ingredients without needing to dissolve it in water first. This can simplify the process and save you a step.
What can I do if my dough is too sticky?
If your dough feels too sticky, gradually add more whole wheat flour, one tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much flour, as this can make the biscuits dense.
Can I make these biscuits ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Alternatively, shape the biscuits, freeze them on a baking sheet, then transfer to a bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).