Whole Wheat Biscuits
Whole wheat biscuits offer a hearty, nutty flavor with a tender, flaky texture. These wholesome biscuits are perfect for breakfast or alongside savory dishes, appealing to those seeking healthier baked goods without sacrificing taste. Their simple ingredients make them quick to prepare and versatile.
Ingredients
Instructions
- Combine the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a bowl, mixing well.
- Cut in the shortening with a pastry blender until the mixture resembles coarse meal.
- Add the buttermilk, stirring until the mixture is moistened and forms a dough.
- Turn the dough onto a floured surface and gently knead it a few times.
- Pat the dough into a 1-inch thick layer and cut into rounds.
- Place the biscuits on an ungreased baking sheet and bake at 425°F (220°C) for 12-15 minutes until golden brown.
Tips & Substitutions
For lighter biscuits, consider using cold butter instead of shortening, which will create a flakier texture. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Make sure to handle the dough gently to avoid tough biscuits, and try adding herbs or cheese for extra flavor.
Serving Suggestions
Serve these whole wheat biscuits warm with butter and jam for a delightful breakfast. They pair beautifully with Broccoli-N-Olive Salad for a light lunch or as a side to soups and stews. For a heartier meal, enjoy them alongside Cheese Sauce or use them to soak up gravies.
Storage & Reheating
Store any leftover biscuits in an airtight container at room temperature for up to two days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through. For longer storage, freeze the biscuits in a zip-top bag for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Biscuits contains roughly 92 calories, with 3g protein, 14g carbohydrates, and 3g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1228mg per serving (53% 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 make these biscuits ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. When ready to bake, simply roll out the dough and cut into rounds, then bake as directed. This allows for fresh biscuits with minimal effort at mealtime.
What can I use instead of whole wheat flour?
If you prefer a lighter texture, you can substitute the whole wheat flour with all-purpose flour. However, for a healthier option, consider using spelt flour or a gluten-free blend if you need a gluten-free biscuit. Adjust the liquid slightly if necessary for consistency.
How do I know when the biscuits are done baking?
The biscuits are done when they have risen and are golden brown on top. You can also check by tapping the bottom; they should sound hollow. Be careful not to overbake, as they can become dry. Aim for a baking time of 12-15 minutes.
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).