I tried a new technique for whole wheat buttermilk biscuits, and the outcome was amazing! So I, of course, had to share. :)
I’ve read that when making puff pastry from scratch, which I have yet to do LOL, you fold the dough over itself a bunch of times to make it flaky. I thought I’d see what happened if I tried this with my biscuit dough, and the result was the fluffiest and flakiest whole-wheat biscuits I’ve ever had.
Why use buttermilk in biscuits?
By swapping buttermilk for milk or cream you end up with a more tender, flaky biscuit. Buttermilk also has a slightly sour tang that creates the perfect balance of flavors in this recipe.
How to make the Fluffiest Whole Wheat Buttermilk Biscuits ever…
Keep things cold
This is probably the most important tip if you want your homemade biscuits to turn out well. The steam that is created when your cold ingredients warm up in the hot oven is what makes these buttermilk biscuits extra fluffy.
Freezing the butter for 30 minutes before you start this recipe will help it stay cool during your prep. You should also keep your buttermilk in the fridge until just before you’re ready to add it.
Get the butter just right
I chopped my butter and then worked it in with a pastry blender, but if you don’t have one you can cut the butter in with a pair of knives or mash it in with the back of a fork.
Another easy idea is to use a box grater to grate your butter, but this only works well if your butter is frozen. Finally, you can also use your fingers to blend the flour and butter, just make sure the butter doesn’t get too warm.
Don’t try and completely blend the butter and flour together; you want there to be some buttery chunks. The texture should resemble coarse crumbs.
Tips for shaping homemade biscuits
- Make sure your work surface is floured before starting
- Don’t overwork the dough; be gentle as you fold
- Rotate the dough every few layers to keep things even
- Don’t twist your biscuit cutter when you cut your shapes, press straight down
Troubleshooting tips for this whole wheat buttermilk biscuit recipe
What if the dough is too sticky?
Work in a bit more flour in small amounts until the dough is workable.
How do you brown biscuits?
Brush the biscuits with buttermilk just before baking.
Can I make these into drop biscuits?
I don’t recommend it because you’ll lose that fluffy texture that’s achieved through the folded layers.
Can I make these biscuits without buttermilk?
Try this whole wheat biscuit recipe that uses regular milk instead.
What to top Whole Wheat Buttermilk Biscuits with?
These whole wheat buttermilk biscuits would make a great real food side dish for breakfast, family dinners, or holidays—one great thing to top southern style biscuits with? Homemade gravy!
Biscuits are also amazing with homemade jam, honey, or butter. Even better, turn them into healthy whole wheat egg sandwiches and freeze ahead for a filling grab and go breakfast.
How to freeze and thaw Homemade Buttermilk Biscuits
This recipe freezes easily and the buttermilk biscuits thaw out super fluffy. Before you freeze your homemade biscuits, make sure they’ve cooled down completely. If you plan to use your biscuits for breakfast sandwiches or in the toaster oven, you could also slice them in half before freezing.
Place biscuits inside an airtight freezer-safe container and freeze for up to three months.
These whole wheat buttermilk biscuits can be thawed on the counter, warmed in the microwave, or heated in the toaster oven (my favorite method).
Check out this video on How to Make the Fluffiest Whole-Wheat Biscuits:
My kids could not get enough of these things, and it was very easy to do so I hope you’ll give the recipe a try yourself. Let me know how it goes!
Fluffy Whole Wheat Buttermilk Biscuits
Ingredients
- 2 cups whole-wheat pastry flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold butter (right out of the fridge)
- 1 cup buttermilk
Instructions
- Preheat oven to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Whisk together.
- Cut the cold butter into pea-sized pieces and work it into the dough using a pastry blender tool or the back of a fork (or your hands – just use your fingers to squeeze the flour-covered butter into smaller pieces). Stir the buttermilk in with a fork until just combined.
- Turn the dough out onto a floured surface and sprinkle more flour on top. Fold the dough over itself and pat it back down 15 or 20 times. Use your hands to pat it into one thick piece about 3/4 to 1″ thick and cut out shapes with a cutter or small glass turned upside down.
- Spread out the pieces on a baking sheet and bake until fluffy and golden brown on top, about 10 to 12 minutes. Serve warm and freeze the leftovers for a rainy day.
Notes
Nutrition Facts
I’m going to try to make fluffy whole wheat biscuits into cinnamon rolls. However, I thank you for this recipe! Doctors told me to stay on whole wheat for all of my breads, pie crusts, cinnamon rolls, etc. Plus giving me a very strict diet without chocolate, sugar, spicy foods, tomatoes, no white rice or noodles-things that I took for granted in my past to eat.