100% Whole Wheat Buttermilk Biscuits

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I have posted a biscuit recipe on the blog before, a couple actually, but this recipe is a 100% whole wheat recipe. The other one I posted similar to this was a 50/50 recipe. It is a great recipe, but this is the one I use all the time in our home. Now, generally with my baked good that do not use yeast, I will always use a soft winter wheat, or whole wheat pastry flour. For this recipe, however, I like to use a hard winter wheat as I feel it helps the biscuits to hold their shape a little better. So, let’s check out a little more about these amazing 100% Whole Wheat Buttermilk Biscuits!

Now, I love a hard white winter wheat for this recipe. If you have a red wheat, feel free to use this! I love grinding the the wheat in my Nutrimill. I know grains mills are expensive, but it is so worth it. Not only for freshness, but also it grinds such a light flour. Buying your flour that was ground weeks or even months earlier will of course decrease the nutritional value and the flour is so compacted, without weighing, it is difficult to get a good measurement.

Here are a few tips for creating perfectly light, fluffy biscuits:

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.

Now, these biscuits are made entirely in the food processor, if you have one. If not, use your pastry cutter. Add in flour.

Add in baking soda and salt.

Don’t you love how light and fluffy that flour looks! Pulse once or twice to combine.

Add in chilled butter chunks. I cut these about 3/4-1 inch chunks. Don’t be too stressed about this, the food processor takes care of that.

Pulse just a couple times with the butter. You still want large chunks as you will pulse it again with the buttermilk.

Now, add in the buttermilk. Just make sure everything is chilled.

A lot of people pull the dough out and add the buttermilk in another bowl to finish. I am lazy and prefer not to dirty another bowl if I can help it. You will get better, prettier layers if you do.

Place on a lightly floured surface.

Slightly press into a rectangle. Then, fold one third over the top as shown below.

Now take the other third and fold it over on top as well. Gently press down, you want the dough to be at least 1 inch thick.

Put your biscuit butter in a little flour and press down. Make sure to cut the biscuits side by side to reduce any waste. Although you will see below, I don’t waste any of it. These are the biscuit cutters I love and use SO MUCH!

This is a little wetter dough, which is what I like for my whole wheat biscuits. This is what your biscuits should look like from the side.

Now, and scraps you have, gather together and gently press together. These won’t be your prettiest biscuits, but they still taste JUST AS GOOD! Cut again with the biscuit cutter.

There is always a little bit left. Roll this into a ball and flatten. you want this to be the same thickness as the other biscuits so they bake the same time. Again, this one will not be very pretty, but will still taste really good! #nofoodwaste.

You can see the ugly ones on the tray, but don’t worry. They taste awesome!I like to bake mine on a parchment lined baking sheet. Clean up is just so easy.

Here are your finished biscuits. The one on the table is one of my ugly ones, but still looks really good, right?? These biscuits are so light and delicious!

My favorite way to eat them?? Topped with homemade jam! My sister Anna made this Apricot vanilla jam and it’s amazing. So, now it is your turn. Try these 100% Whole Wheat Buttermilk Biscuits, you won’t regret it.