I tried a new biscuit technique, 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.
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!
Check out this video on How to Make the Fluffiest Whole-Wheat Biscuits:
The Fluffiest Whole-Wheat Biscuits
By using a new technique, I've discovered how to make the fluffiest and flakiest whole-wheat biscuits. My kids can't get enough!
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.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
6 New Clean Products to Look For
Other Posts You Might Like
I am starting to bake during this pandemic; this is my second time making biscuits from scratch and the biscuits look good and taste delicious!!! I only had almond milk and it turned out just fine.
Made these tonight and they were simple and delicious! Definitely will make again.
I just got these out of the oven. Never thought in my wildest dreams that whole wheat biscuits could ever compete with conventional biscuits. I love biscuits and love to bake but I am diabetic so I have to bake and eat whole wheat. These greatly exceeded my expectations. I did put an extra tablespoon of butter like a previous post that also used low fat buttermilk. Works great! Thank you for an excellent and wholesome recipe.
Hi! Because of the ongoing lockdown I am unable to buy baking powder anywhere and have only baking soda at home. Can I substitute baking soda for baking powder in this recipe?
You can, but you may need to adjust the proportions as they react differently. I believe you’d need to triple the amount of baking powder. – Nicole
Did you mean baking soda?
No, this recipe is correct with baking soda. – Nicole
These were delicious! I was so surprised. We had breakfast for supper tonight and these biscuits were perfect for the occasion. I added an extra tablespoon of butter since I only had nonfat buttermilk. Thanks for the recipe!
Glad to hear that worked out for you and you enjoyed them. – Nicole
Just made these……amazing!! So fluffy and light. Perfect recipe and technique.
I am always making greek yogurt with my instapot and love to use the leftover yogurt whey to make these. The biscuits turn out amazing every time. We eat them with butter or butter and homemade jam. Delicious! Thank you!
Do you think that if I use white whole wheat pastry flour or regular white whole wheat flour, that is sifted, the biscuits would still be good? Thank you for the healthy recipe.
You can sub that if you like, they should still turn out good, but definitely worth the purchase for whole-wheat pastry flour. Some of the other readers have subbed and they turned out fine. – Nicole
Laura
You can use white whole wheat flour in a recipe identically as you would regular whole wheat flour. White whole wheat is just that, it’s whole wheat flour made from a lighter, almost white, wheat grain. It has a lighter taste, but it’s still whole wheat.
The first company I found selling white whole wheat flour was/is King Arthur Flour in Norwich, Vermont, and I had to buy it mail order. However, white whole wheat flour is becoming more widely available, including some larger grocery stores that carry both King Arthur and even their own house brands. I’ve also seen it at Trader Joe’s under their brand, but the last time I was there they didn’t have it.
Delicious, budget-friendly & very easy. My kids won’t eat whole-wheat bread but love these. They make a great snack or side.