These Whole Wheat Biscuits are so easy to make, with just sixingredients they are budget-friendly AND are freezer friendly, too! They havethe delicious tang of buttermilk and a mild whole wheat flavor.
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.
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Notes
Make Ahead TipIf you want to do a little pre-prep, you can combine the flours, baking soda, baking powder, and salt and store in a labeled airtight container until you are ready to make this up. Sometimes I like to make up multiple biscuit mix “kits” to save time.Freezing Biscuits TipI like to put the baking instructions on the label too so anyone can make them. We use our toaster oven to bake up a few.