Whole Wheat Yeast Biscuits
Whole wheat yeast biscuits offer a hearty, flavorful bread option with oregano and basil, perfect for breakfast, snack, or alongside meals for wholesome goodness.
Ingredients
- 1 package dry yeast ⓘ
- 1/3 cup warm water (105° to 115°F) ⓘ
- 2 1/2 cups whole wheat flour ⓘ
- 1/2 cup all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt ⓘ
- 2 tablespoons sugar ⓘ
- 1/2 teaspoon dried oregano ⓘ
- 1/2 teaspoon dried basil ⓘ
- 3 tablespoons margarine ⓘ
- 1 cup buttermilk ⓘ
- 2 tablespoons all-purpose flour ⓘ
- vegetable cooking spray ⓘ
Instructions
- Dissolve the dry yeast in warm water (105° to 115°F) in a small bowl or cup; let stand for 5 minutes until frothy.
- In a large mixing bowl, combine whole wheat flour, all-purpose flour, baking powder, baking soda, salt, sugar, dried oregano, and dried basil.
- Add the margarine to the flour mixture and cut in until it resembles coarse crumbs.
- Pour in the yeast mixture and buttermilk, stirring until just combined to form a soft dough.
- In a small bowl, mix the 2 tablespoons of all-purpose flour with a little water to make a slurry if needed for thickening.
- Lightly spray a baking sheet with vegetable cooking spray.
- Turn the dough onto a floured surface and knead gently for about 1 minute.
- Pat or roll the dough to about 1/2-inch thickness and cut into rounds with a biscuit cutter.
- Place the biscuits on the prepared baking sheet, spacing them apart.
- Bake in a preheated oven at 400°F (200°C) for about 15 minutes or until golden brown.
Tips & Substitutions
For a lighter texture, consider using a mix of white whole wheat flour and all-purpose flour. If you don't have margarine, unsalted butter can be used instead. Make sure your water is at the right temperature to activate the yeast; too hot can kill it. For added flavor, try incorporating herbs like rosemary or thyme.
Serving Suggestions
These whole wheat yeast biscuits are perfect for breakfast or as a side dish with soups and stews. Serve them warm with butter or honey for a delightful treat. They also pair beautifully with layered dishes like Layered Orange Gelatin Fluff for a colorful meal. Consider adding a fresh salad or roasted vegetables for a balanced meal.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat frozen biscuits directly from the freezer in a preheated oven at 350°F (175°C) until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Yeast Biscuits contains roughly 100 calories, with 4g protein, 13g carbohydrates, and 4g fat. It is a good source of iron (19% of the Daily Value), calcium (18% of the Daily Value), and dietary fiber (14% of the Daily Value). Note that it is relatively high in sodium, at 760mg per serving (33% 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 dry yeast?
Yes, you can substitute instant yeast for dry yeast without needing to proof it first. Just mix it directly into the dry ingredients. However, you may need to adjust the liquid slightly since instant yeast can absorb moisture differently.
What can I use instead of buttermilk?
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5 minutes until it curdles. This will mimic the acidity of buttermilk and help achieve a similar texture in your biscuits.
How do I know when the biscuits are done baking?
The biscuits are done when they are golden brown on top and have risen nicely. You can also check by tapping the bottom; if it sounds hollow, they are likely cooked through. Keep an eye on them during the last few minutes of baking to avoid overcooking.
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).