Easiest Way to Make Perfect Whole Wheat Breakfast Biscuits

Whole Wheat Breakfast Biscuits. Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs; stir in buttermilk until just moistened. Great recipe for Whole Wheat Breakfast Biscuits. They came out great and smell delicious, so I wanted to share! And the best part is that they freeze and reheat beautifully (I just throw the frozen biscuits in the toaster oven on the bake setting).

So make a big batch, freeze a bunch in a gallon zip lock freezer bag, and then the next time you want to add a biscuit to your breakfast, lunch or dinner they are ready to go. Nutrition Facts: Whole Wheat Buttermilk Biscuits. My go-to Whole Wheat Biscuits recipe that yields the lightest, fluffy and flaky homemade biscuits ever. You can cook Whole Wheat Breakfast Biscuits using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Whole Wheat Breakfast Biscuits

1. Prepare 150 g of all-purpose flour.
2. It's 150 g of whole wheat flour.
3. You need 1 Tbsp of baking powder.
4. It's 1/8 tsp of baking soda.
5. Prepare 1 tsp of sugar.
6. You need 1/4 tsp of salt.
7. It's 240 ml of buttermilk (see notes above for substitutions).
8. It's 60 g of unsalted butter.
9. You need of melted butter for brushing.

Serve with jam, honey, or sausage gravy! In a bowl, combine flours, sugar, baking powder, cream of tartar and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a ball forms.

Whole Wheat Breakfast Biscuits instructions

1. Preheat oven to 220°C/425°F.
2. Mix the flours, baking powder, baking soda, sugar and salt in a bowl..
3. Cut butter into little cubes and add to the flour. Use your hands or a pastry cutter to cut/crumble the butter into the flour until it forms pea size pieces..
4. Gradually pour in the buttermilk (or buttermilk substitute) and roughly mix in until the dough is just wet..
5. On a floured surface fold/knead the dough 4-6 times until it just comes together (you want to avoid over kneading to keep the best biscuity texture)..
6. Press the dough out into a flat piece about 2 cm (3/4 in) thick (you can use a rolling pin too).
7. Dust a biscuit cutter or round cookie cutter with flour and cut out 8-10 biscuits. (dust the cutter with flour each time). If you don't have a cutter, use a knife to cut round shapes (or even just square if you're feeling lazy :) Form any leftover dough into a biscuit with your hands..
8. Arrange the biscuits on a lined baking sheet..
9. Bake for 15-17 minutes until golden brown..
10. Brush with a little melted butter and enjoy!.

Traditional buttermilk biscuits are probably the last thing that people imagine in whole wheat form. There is something special about a true Southern buttermilk biscuit and I won't deny that one bit. But you'd be amazed just how fluffy whole grain biscuits can be too. The whole wheat biscuits freeze well too. I make breakfast sandwiches with egg and a little cheese, wrap them up tight and freeze them for those busy morning.