Whole Wheat Buttermilk Biscuits

in Biscuits, Breakfast

Happy Wednesday, beautiful people!

I just got back to LA and it’s so gorgeous out. Dingy cut-off shorts and sandals are totally happening right now. And all I want to do is sit outside a coffee shop and shop for sundresses online.

But instead I’m at work, working. Boo!

At least we have biscuits!

These things are the jam. No joke.

I was searching for a buttermilk biscuit that had a little something to it. I wanted texture, I wanted light, flakiness, and I wanted flavor a.k.a butter.

If you’re looking for the same thing–this is your biscuit.

This could be our biscuit.

“Look at all that milk…that could be our milk…”

Name at that movie!!!

If you can then I love you.

Back to biscuits!

There’s whole wheat flour and all-purpose. I wanted to ensure the utmost flakiness so I used whole wheat pastry flour. If this is annoying and you only have normal ol’ whole wheat flour on hand, then just use that. No biggie.

You know all those crazy chefs on Top Chef that bake sans recipes or references? Yeah, that’s crazy. But this recipe is something that is totally memorize friendly. All measurements are pretty much one-to-one. Kind of genius.

If we found ourselves on Top Chef, at least we’d have biscuits, right?!

Double bonus: it took about 10 minutes to whip up. One bowl, dry ingredients in, add the butter, add the buttermilk, BOOM! Roll out the dough and cut. Super simple. I love butter.

And then I got crazy and decided to put a scoop of strawberry ice cream inside and a dollop of whipped cream on top.

Very, very good idea.

Whole Wheat Buttermilk Biscuits

Yields 8-10 biscuits

Recipe tweaked from Danny Broome

Print this recipe!

1 cup whole wheat pastry flour

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

2 teaspoons sugar

1/2 teaspoon salt

1 stick unsalted butter, cold, cut into pieces

1 cup buttermilk, cold

Preheat oven to 450 degrees F.

In a large bowl whisk flours, baking powder, baking soda, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add buttermilk to dry ingredients, stirring (with a wooden spoon or your hands) until dry ingredients are moistened.

Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times and shape into a ball. Roll or pat dough out to about 1-inch thickness. Cut with a biscuit cutter and place on an ungreased baking sheet. Combine the remaining scraps of dough together, roll and cut a few more biscuits and transfer to baking sheet. Stop here. Any extra dough you have discard, as they will probably yield tough biscuits.

Bake for about 12 to 14 minutes or until a light golden brown.

{ 28 comments… read them below or add one }

Katrina April 27, 2011 at 3:27 am

Buttermilk biscuits are my favorite! Beautiful recipe.

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Jessica @ How Sweet April 27, 2011 at 3:41 am

You sold me on the strawberry ice cream in there. Drool.

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Mark April 27, 2011 at 6:20 am

These sound delicious. And they would be great while watching Billy Madison.

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Adrianna April 27, 2011 at 4:24 pm

Friend!

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Ryan April 27, 2011 at 7:42 am

Ooooh yum!! :) I’ve always wanted to make biscuits but they look so scary. These don’t look that terrifying though, haha

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Heidi @ Food Doodles April 27, 2011 at 7:50 am

Yummy! I’m going to have to try these. I love the whole wheat flour in them :)

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EatLiveRun April 27, 2011 at 9:25 am

Dang you and your shorts weather! It’s still slightly frigid in NorCal. I guess I’ll just have to make these biscuits to pacify myself until summer comes.

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Joanne April 27, 2011 at 10:28 am

I wonder if Tom and Padma would get suspicious if I just made variations on biscuits with every challenge. Hmm.

These look delicious! Love that they are whole wheat!

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laura @ glutton for nourishment April 27, 2011 at 10:42 am

what beautiful biscuits! and i believe it was already ID’ed above but that is a quote from billy madison.

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Jess P. April 27, 2011 at 10:43 am

Billy Madison. And these look crazy good.

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Adrianna April 27, 2011 at 4:24 pm

High-five!

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Lindsey@Lindselicious April 27, 2011 at 12:33 pm

You are hilarious. “It’s the jam” haha I laughed for a minute. These look awesome I love that they are with whole wheat flour, it makes me feel less guilty. =)

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bianca April 27, 2011 at 2:19 pm

My heart skipped a beat- I think I may have to eschew social norms and marry a biscuit. You can be the maid of honor, since you introduced us!

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DessertForTwo April 27, 2011 at 5:55 pm

It’s so hard to find a biscuit recipe made with whole wheat that doesn’t also have funky ingredients. Thank you for keeping everything simple about this recipe and swapping whole wheat pastry flour! Y’all rock!

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Reeni April 27, 2011 at 6:08 pm

What lovely biscuits! And ice cream? Be still my heart! What a treat.

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Tami Anderson April 27, 2011 at 7:02 pm

I have been looking for a friendly buttermilk biscuit recipe since reading Fried Green Tomatoes at the Whistle Stop Cafe. They have a recipe in the back of the book but it seems so complex this seems so much simpler and just as delicious as described in the book! (Its totally not where your quote came from though)

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Charissa April 28, 2011 at 7:58 am

Oh my! I love this…whole wheat…fluffy…they’re carbs…all this equals to something amazing!

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Alli April 28, 2011 at 8:14 am

These look just lovely. I have never thought to put ice cream inside my biscuit. Now that may just be the jam. Yum!

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Shellina April 28, 2011 at 9:10 am

The carb-aholic in me is applauding, and the “I can’t eat so many darn carbs!” yeller in me is weeping. These look delicious. Thanks for sharing. :)

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Carolyn Jung April 28, 2011 at 9:13 am

Love it! I can see it now on the next Quickfire Challenge — you have 20 minutes to make something from whole wheat flour. And bingo — there you go! Padma would pick yours as the winner for sure. ;)

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Gwenevere April 28, 2011 at 7:18 pm

I’ve been a biscuit case all week. Ha ha I think I’m so funny. Seriously though I’ve made biscuits every day this week and so when I clicked on to your blog for the first time ever tonight, I smiled. someone else is sharing in my affinity for biscuit culture.

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Nadette@Eat, Read, Rant! April 29, 2011 at 4:58 pm

At least we’ll have biscuits! mmm

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Stephanie April 30, 2011 at 11:38 am

Nudey Magazine day lol!

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MandaLynn August 9, 2011 at 7:09 am

First I want to thank you for this post. I’m from Arkansas and have grown up on homemade biscuits but, I have never seemed to get them just right no matter how many times my dad has worked with me. I refuse to use a can biscuit. Then yesterday morning at 12:30 I found this and it was a blessing!

My bf is a buttermilk biscuit freak and he need something quick to have for breakfast that has a fair amount of protein and carbs for his early workouts and paintball. So I figured a whole wheat biscuit with sausage would be great and I could wrap them in plastic wrap to keep in the freezer.

This was recipe was a godsend! I just made a batch and girl it was absolutely badass! The biscuits were light, fluffy, and rose to a perfect height even using the whole wheat which gives it a lovely texture. I ate two with just butter with no urge at all to smother it in pan gravy lol! Plus my bf has already worked his way through half the batch already!

Thank you so much! This recipe is wonderful and was a huge help!

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dave sullivan October 30, 2011 at 10:19 pm

I think this is an error in the recipe. 1 tablespoon of baking powder is far too much. No other recipe calls for near this much, and the two batches I made tasted a touch like baking powder. I toned down the amount by half and the recipe was GREAT!!!

Thanks so much.

-Dave

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Jill November 12, 2011 at 7:54 pm

Really Dave? Mine didn’t rise at all and all my measurements were exact. Mine were pretty wet, though… wetter than in Adrianna’s pic. Maybe I should’ve packed the flour into the measuring cups instead of sifting it?

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Lara November 29, 2011 at 1:32 am

Can’t wait to make these biscuits with my leftover buttermilk from Thanksgiving! It’s so hard to find a biscuit recipe that uses wholewheat flour. Thanks!

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Coline April 30, 2013 at 8:55 am

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