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These Simple Whole Wheat Biscuits are so easy to make with just six ingredients and are budget friendly, too! They have the delicious tang of buttermilk and a mild whole wheat flavor.
Why We Love This Recipe
Years ago when my kids were little, they loved to have buttermilk biscuits for breakfast. But that was around the time I was starting my blog and learning how to make more foods from scratch not only to be able to use whole, natural ingredients but also to be more budget friendly.
So when I stumbled across an easy buttermilk biscuits recipe I gave it a try and then converted it to whole wheat biscuits by adding some whole wheat flour. They were a hit!
I like these biscuits warm from the oven with just a pat of butter to melt into it. My family likes to use jam (strawberry is a favorite) or even top with an egg for a breakfast sandwich. They are so versatile!
I also experimented a bit to see how I could freeze them and found a technique that works very well too (more on that below in the freezer friendly tips section)!
What Ingredients Are Needed To Make This Recipe?
One thing I love about these simple buttermilk biscuits is how easy the ingredients are to find and they are budget friendly too. I usually have most of them in my pantry at all times and just need to pick up some buttermilk when I’m ready to make them.
This recipe originally called for shortening but I prefer all butter. You could also do a blend of half and half. If you choose shortening, I like the all-vegetable version.
I first tried regular whole-wheat flour in this recipe by we thought that made the biscuits a little bit tough sometimes, even though it was only for half of the total amount of flour. So I substituted the white whole wheat flour instead and it works great! It boosts the nutritional benefits a little bit more, too.
I prefer to use low-fat buttermilk and it also works really well in this recipe.
How to Make These Biscuits
Have I mentioned how EASY these whole wheat biscuits are to make?! They really are.
I start by adding all the dry ingredients to my food processor (affiliate link) and use it to easily cut in the butter into the flour mixture (1). You can also use a pastry blender (affiliate link) and do it manually.
Truthfully, they both work well but it usually depends on how lazy I’m feeling that day—ha! It should resemble coarse sand so that the butter is evenly distributed throughout the mixture (2).
Next, combine the water, yeast and buttermilk. I like to do this so that the yeast does not stay in clumps at the bottom of the water mixture.
Pour that mixture into the flour and butter mixture (3) and stir to combine. Sometimes I will just use my hands to make sure it’s all combined really well.
From there, flour a large cutting board (affiliate link) or other clean surface and take the dough mixture out to knead it a few times until it’s not sticky and bounces back when you press it. Roll out the dough to about ½-inch thickness and use a 4-inch round biscuit or cookie cutter (affiliate link) to make your biscuits (4).
You can then bake them at this point or read below about how you can freeze them to bake up later instead!
Make Ahead Preparation Tips
If you want to do a little pre-prep, you can combine the flours, baking soda, baking powder, and salt and store in a labeled (affiliate link) airtight container until you are ready to make this up. Sometimes I like to make up multiple biscuit mix “kits” to save time.
Can You Freeze These Buttermilk Biscuits?
Yes! There are two ways to freeze these biscuits. The first is to bake them up as instructed, then cool and store in a labeled airtight container in the freezer for up to three months.
Or, what I like to do to enjoy fresh biscuits anytime is to freeze the dough rounds before baking. Simply place the cut out biscuits on a lined baking sheet (affiliate link) and flash freeze until they are solid—a few hours (5).
Once they are frozen they can be removed to a freezer bag or freezer safe container for up to three months. When you’re ready to enjoy fresh biscuits, just remove the number you want and bake according to the instructions below. So easy!
What Are Some Other Easy Bread & Muffin Recipes?
In addition to biscuits, I also like quick breads and muffins for easy breakfasts or snacks. Check out a few of these recipes if you do too!
Simple Whole Wheat Biscuits
- 2 ½ cups white whole wheat flour
- 2 ½ cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon baking soda
- 2 teaspoon salt
- 3 teaspoon baking powder
- 1 cup unsalted butter
- 1 envelope quick rise yeast
- 2 tablespoon warm water
- 2 cups lowfat buttermilk
- In a large bowl or bowl of a food processor, combine the first five ingredients. Cut the shortening into the flour using a pastry blender or pulse with food processor until mixture resembles coarse sand.
- Dissolve the yeast in the warm water. Add both the yeast water and the buttermilk to the flour.
- Sprinkle some flour onto a large cutting board or flat, clean surface and knead the dough until it is no longer sticky and feels elastic.
- Roll biscuit dough out to about ½-inch thickness. Using a 4-inch biscuit or cookie cutter, cut into circles and place each biscuit on a baking sheet sprayed with non-stick baking spray or lined with a silicone baking mat.
To Freeze Then Bake
- Flash freeze biscuits until firm (will take a few hours). Remove biscuits to a freezer bag or airtight freezer safe container, label and seal.
To Bake From Fresh or Frozen
- Preheat oven to 425°F. If baking from FRESH, bake biscuits for 15 minutes, until tops are lightly brown. If baking from FROZEN, bake biscuits for 20 minutes, until tops are lightly brown.
This post was originally published in February 2012 and was updated in August 2020 with new photos, video and content.
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