Easiest 100% Whole-Wheat Biscuits
Who doesn’t love a light, tender buttermilk biscuit? These Easiest 100% Whole-Wheat Biscuits have the delicious tang of buttermilk and a mild, nutty whole-wheat flavor without being heavy or dense. They are so easy to make with just six ingredients; you can have them on your table in no time!
I’m a carbs and bread kinda girl. I’m pretty sure I’m not alone in that, either. I can’t pass up a good muffin, scone, roll, cookie, or biscuit. A bowl of cereal is one of my favorite snacks.
With my pregnancy, I need to watch my carb intake because I’m prone to high blood sugar while pregnant. And even when I’m not expecting, I try to eat a balanced diet including plenty of protein and vegetables. So what’s a carb-loving girl to do? Enjoy those carbs, but in a healthier, portion-controlled way.
Enter these Easiest 100% Whole-Wheat Biscuits. They’re 100% whole grain, but since they’re made with white whole-wheat flour, they are not heavy or dense as some whole-wheat baked goods tend to be. No, these Easiest 100% Whole-Wheat Biscuits are light and tender with the delicious tang of buttermilk and the nutty flavor of whole-wheat.
I go through white whole-wheat flour like you would not believe. They don’t carry it at my local Safeway, where we do our weekly grocery shopping. Generally, I’m able to find whatever special ingredients I need at Safeway, but not white whole-wheat flour. I’m thinking I need to talk to them about that. In the meantime, whenever I make a trip to Trader Joe’s, or Target, or Whole Foods, I grab a bag (or two).
So what exactly makes white whole-wheat different from regular whole-wheat? White whole-wheat flour is simply made from a different kind of wheat, white wheat. Regular whole-wheat flour is made from red wheat, which has a slightly stronger (think bitter) taste. White wheat is milder in flavor and has a softer texture, making the wheat flavor (and texture) less noticeable in baked goods.
Both white and regular whole-wheat flour are made from the whole grain: the bran, germ, and endosperm. Since they’re made from all three parts of the wheat grain, both have the same increase in fiber and nutritional benefits, including a reduced risk of heart disease and diabetes.
Now that I’ve shared that little nutrition lesson with you, are you ready to start substituting white whole-wheat flour for all-purpose in your baking? The more you do, the less you will even notice a difference. Promise.
- 2 ½ cups white whole-wheat flour
- 1 tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 5 tbsp. cold unsalted butter, cut into ¼-inch cubes
- 1 cup plus 2 tbsp. cold buttermilk
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together white whole-wheat flour, baking powder, baking soda, and salt until well combined.
- Add in the cold butter pieces and use your fingertips to quickly work the butter into the flour by pressing the butter into the flour between your fingertips. Much of the flour will not yet be incorporated with the butter, what you want is for the largest butter pieces to be the size of small peas.
- Pour in the buttermilk in three additions, using a fork to mix after each addition until a dough forms. Transfer the dough and any remaining flour bits to a lightly floured work surface. Use your hands to quickly fold the dough a few times to work in any remaining flour, being careful not to over-work the dough. Press the dough into a 1-inch-thick circle.
- Use a 2 ½-inch biscuit cutter to cut out the biscuits; place them on the parchment-lined baking sheet. Re-form the scraps into a new circle of dough as needed. Bake biscuits for 12 minutes, until golden brown.
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