If you are looking for a 100% Whole Wheat Buttermilk Biscuits recipe that is still light and flaky, this is the recipe for you! No dense, hard biscuits here!
What Makes This Whole Wheat Biscuit Recipe So Good?
Most people have a lot of misconceptions about whole wheat baked goods, let this recipe help dispel those.
First, these are surprisingly light and flaky. In other recipes I have tried, the biscuits are dense and not what a biscuit should be like. You are going to find this one is different.
Second, these are pretty simple to make. Biscuits are always a go-to when I need bread with our meals. I can make these in about 5 minutes, then baking time. They are pretty easy!
The flavor is delicious. It is a neutral flavor, so you can use these with a sweet jam, or even with a savory soup. They are versatile!
Notes For Making Flaky and Light Scones
1- Make sure all cold ingredients are....cold. Sounds simple, right? Well, in order to get those light biscuits, you have to start with chilled butter and buttermilk. You want those butter chunks whole when they go in the oven, When you do this, the butter will melt and create small pockets, this keeps the biscuits light and not heavy.
2-Make sure your oven is heated, and hot. I love to bake these on convection, about 400-425 degrees.
3- I love to use the fold method for these. It will give you the lofty, high biscuits you are looking for. I will show what this looks like in the photos below.
How To Make The Dough
- Make sure everything is ready and measured and the oven preheated. You want these to go straight into a hot oven when they are formed.
- Add your flour, baking powder, and salt to a food processor or a bowl if you don't have one. Mix well.
- Next, add in the cubed, chilled butter. Pulse or mix until it is smaller, pea-sized pieces.
- Add in your buttermilk and again, pulse to combine.
- Press the dough onto a lightly floured surface into a rectangluar shape about ½ inch thick.
- Fold over the right third of the dough across the middle.
- Then fold over the left third on top of the right third. This will form 3 layers.
- Press gently.
- Cut with your biscuit cutter.
- Place on a baking sheet and straight into the oven.
- Once they are light golden brown and have risen, they are done! Remove from the oven and enjoy!
Forming The Biscuits
I like to use a trifold method, as described above. This helps create even more lovely layers in the biscuits.
Flatter your dough on a lightly floured surface. Fold the right third over the middle. Then left third on top of that.
Press it gently to hold the layers together.
Now it is ready to go. Cut with your biscuit cutters, and place on the baking sheet. You can see in the last photo below how the layers are already formed.
If you are unsure what flour to use for this recipe, let me share my thought, because there are tons of options!
I prefer using a higher protein wheat flour for this recipe. Generally, I use whole wheat pastry flour for baked goods, but really feel this one needs a little more structure protein provides.
In this recipe, I used white winter wheat flour. This is a pretty common flour, especially if you don't grind your own wheat. You can find it almost anywhere.
Another wheat that is a favorite of mine for this recipe is rye. There is something about that earthy flavor I just love!
Spelt is also a really good flour to use here. It is popular wheat in Europe and is gaining traction here as well.
If you are looking for an ancient grain, how about einkorn flour. It is easily in my top 3 flours I love to use.
FAQ Whole Wheat Buttermilk Biscuits
You can. This recipe is really easy to sub flour in and out. You can use 100% whole wheat, as I did. You can also use 100% all-purpose, or a blend. 50% whole wheat, 50% all-purpose.
They are good for about 2 days. They are 100% whole wheat, so they don't hold for a long time.
You can. I don't like sweet biscuits, so I never add them to my recipes. If you like sweet biscuits, you can add in ¼ cup granulated sugar. Then brush the top with an egg wash and sprinkle the top with sugar as well.
Other Whole Wheat Recipes
- Whole Wheat Biscuits
- Bran Muffins
- Multigrain Bread
- Strawberry Sugar Cookie Bars
- Honey Oatmeal Bread
100% Whole Wheat Buttermilk Biscuits
- food processor or pastry cutter
- 2 ½ cups whole wheat flour I love to use white winter wheat for this recipe. I have been able to find it at my local Winco bulk bins.
- 1 ½ tablespoons baking powder
- ½ teaspoon salt
- ½ cup butter, chilled and cut in ¾-1 inch chunks Don't stress about these sizes being perfect, the food processor makes quick work of this.
- 1 cup buttermilk
- Preheat oven to 425 degrees on convection if you have it. Line a baking sheet with parchment or spray if you prefer. Food processor method:Add flour, salt and baking powder into food processor. Pulse to combine. Add is chilled butter and pulse again about 3 times. Last up is the buttermilk. Pulse until the buttermilk is distributed. Mine took about 4-6 pulses. Sprinkle surface lightly with flour. Remove the dough to surface. Lightly flour the top as well. Now, this will be a wet dough, but only add as much as you absolutely need. Gently press into a rectangle, about ½ inch thick. Now, fold one third over the top, then fold the other third over the top. This is little hard to describe, so check photos for details. Now, dip your biscuit cutter in flour and start cutting biscuits. Make sure and cut biscuits as close as you able. Place on prepared pan. Gather the remaining dough and gently press together, cut again. Just make sure the new dough is the same thickness as the previous. Place in oven and bake until biscuits are fully risen and very lightly golden brown on top. I actually like to turn on broil for just a minute or 2 to get a little darker golden color. If you do this, just keep an eye on them, they can burn quickly. Remove from oven and serve right away. I think biscuits are best served hot!Hand Method:This is very similar to the food processor, except by hand. Pour flour, salt and baking powder into bowl. Mix with a fork to combine. Add chilled butter and work with the pastry cutter until it is in small chunks, about ¼ inch chunks. Last, add the buttermilk. You can mix this with a fork if you want. It will be a little bit of wet dough, so don't worry about. Next, cut biscuits and baking biscuits as described above. Now, sit back and enjoy. You deserve it!!