These biscuits are simply a slightly altered version of the original whole-wheat bisc
uit recipe that I posted a few months ago. Instead of using regular milk you use buttermilk and also add some cheese. It is that simple. And delicious I might add. These biscuits also freeze very nicely in a big zip lock bag so you can pull them out one by one and defrost as needed.
Whole-Wheat Buttermilk Cheese Biscuits
Ingredients
- 2 cups whole wheat flour (I used King Arthur’s white whole-wheat organic flour)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled
- 3/4 cup grated cheese (I used white cheddar)
- 1 cup buttermilk
Directions
- Preheat the oven to 450 degrees F.
- In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
- Cut the ½ stick butter into little pea sized pieces and then mix into the flour mixture. Using a fork, try to mash the butter pieces as you mix them together with the flour until it resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour.
- Stir in the grated cheese.
- Pour in the milk and mix it all together. Do not over mix.
- Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting
board. - Pat it out flat with your hands until the dough is an even ¾-inch thickness (sprinkle with a little flour if necessary). Turn a drinking glass upside down and cut out biscuit rounds. Or you can use cookie cutters to make fun shapes like the star-shaped biscuits pictured above.
- Put the rounds on an ungreased baking sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
Yield: 8 – 10 biscuits (depending on the size that you cut them)
[...] an hour to make! What to do? Think fast. I remembered a recipe from the Food Illusion blog. It was buttermilk whole wheat cheese biscuits. They cooked up quick and tasted delish. I also boiled some broccoli. My sons will actually eat [...]
I made these with dinner…..they were absolutely scrumptuous!
So glad to hear that! Also, don’t forget to freeze the leftovers for another day!
I have never had success with whole wheat biscuits until tonight. My husband and I could not stop eating these (whoops…)! Thanks!
So glad to hear that…thanks for the comment!
Can I make these with butter substitute?
I tried this recipe using Soy milk, and Butter substitue, and use a shot glass as recommended to cut it with. And froze the entire recipe. Woke up this morning and baked 2 of them and they were still the same size as they were frozen lol!! SOO SMALL!!!! Although the recipe did make 25 of these little things.
Looks like I didn’t respond to your first comment quickly enough…sorry about that. Did you freeze them raw or cooked? It sounds like you froze them raw, and I almost wonder if that was the problem (not necessarily the butter substitute). Are you trying to do them vegan or something?
Yes i froze them raw. I also think using a shot glass is way to small! It made 25 biscuits using a shot glass hehe. This time i used a 1/4 cup to use to cut them. and they puffed up alot more.
Yeah my husband has high cholesterol and cannot eat animal products.
Do you freeze them cooked then re-bake them in the morning?
Yes, I freeze them after baking them and then defrost/heat them in the toaster oven. We actually just had some out of the freezer this morning!
[...] help. We made pork chops, cranberry sauce, butternut squash supreme, green beans and whole wheat buttermilk cheddar biscuits. She also helped by washing the dishes as we went along, which made clean up after dinner, a [...]
[...] Collard greens, potatoes, and whole-wheat buttermilk cheese biscuits [...]
[...] I made these yummy whole wheat buttermilk cheddar biscuits. It’s a cheese day for me, and I tell you what, these are an excellent way to spend your [...]
I love love love the concept of your blog! Avoiding processed food is so much harder than it sounds! These look amazing!
Made this biscuits for brunch today along with wonderful fresh sausage [no sugar added] and they were wonderful!! We will make these again
Keep posting your wonderful recipes, please.
sausage gravy..
I have a biscuit recipe that calls for shortening. Is there any substitute for shortening that fall under the real food guidelines?
Either butter or lard… definitely don’t use shortening anymore!!
Think about using ingredients that have been around for centuries. Not anything that has been “invented” in the last 50 or 100 years.
I used this biscuit recipe to top my meat and potato pie! It was great! I will definitely use this again and again! Here is the link to the recipe:
http://mommytoluke2.blogspot.com/2011/07/meat-and-potato-pot-pie.html
I make biscuits much like these, only mine also include (turkey) bacon and fresh sage from the garden. Just crumble in 8-10 strips of cooked bacon and a large handful of sage (that you finely chop) and you have another alternative to this recipe!
I make these in big batches on the weekend (usually when the sage is growing out of control and so I can use up all the buttermilk in one go) and then freeze them. The kids can easily grab one and microwave it for a complete, healthy breakfast all in one bite!
New to your site and this is the first thing I have tried to make.Deee-lish! Tons of food in tolerances in the house so I had to make a few changes. Whole grain spelt flour(no wheat-I know its a cousin but tolerates it but not wheat),spectrum organic shortening (no dairy), and CF Dairy spicy cheese shreds. They were great with the from scratch chicken noodle (Tikenyada whole grain rice noodles). Thanks! Ive been printing away to try all the yum I have found on your site this week. Going to try them again with coconut butter or the organic Smart Balance! Love the site!
Can you use regular whole wheat flour, not white whole wheat? I made you original biscuit recipe tonight and they did not rise very well – and we do keep the flour in the fridge. Thanks!
Yes regular whole-wheat is just fine.
[...] Make whole-wheat buttermilk cheese biscuits. [...]
[...] Make whole-wheat buttermilk cheese biscuits. Buttermilk had spoiled. * carry over from previuos week This entry was posted in 10 Weekly Goals by Dana. Bookmark the permalink. [...]
I love these! Thank you for the recipe. I’ve tried so many cheddar biscuit recipes and these were definitely the best. I couldn’t help but share it on my page as well. Thanks again!
I tried these last night and they turned out super dry and almost like cardboard. What did I do wrong??? I usually use only a portion of whole wheat in my bread and baking, so maybe it’s just that we’re not used to 100% whole wheat? Though, we do buy 100% whole wheat bread so it’s not like we’re coming from all white flour or anything. I’m sure it’s something I did, but I’m not sure what because I really did follow the recipe exactly
I wanted these to work soooooo badly! The flavor was ok, they were just too dry.
I am sorry to hear that…are you sure all of your ingredients were fresh? Whole-wheat flour spoils if it isn’t kept in the fridge or freezer.
Well, I think it’s fine. I made some light whole wheat bread (half whole wheat flour and half all purpose)last week with no problems. I wonder if we just need to ease into the homemade 100% whole wheat bread products. Maybe we just aren’t used to the texture and taste…? Though like I said, we have no problem with store-bought whole wheat, which leads me to think it’s something I’m doing. lol.
Maybe you should try the basic biscuit recipe first to see what you think…before going into the buttermilk/cheese one. Here’s the link: http://www.100daysofrealfood.com/2010/04/08/super-easy-recipe-whole-wheat-biscuits/
Thanks Lisa! I will do that…figure out the basic before getting all fancy
Not exactly sure where this question should be posted but this thread my be appropriate. We have switched to using real cream butter from a local farmer. Problem is that real butter is so hard and doesn’t lend to spreading on bread or toast very easily. Any helpful suggestions here? Thanks!!
You can actually keep butter at room temp for a few days and it will be fine…and it’s much easier to spread! My parents actually never put their butter in the fridge.
Made these biscuits tonight and they are delicious. Thank you so much for the recipe!
These were a BIG hit with my little kiddos. I look forward to the ease of pulling them out of the freezer to compliment a quick meal. Thanks so much!