Whole-Wheat Biscuits
Golden, flaky, and full of flavour, this whole wheat biscuits recipe blends wholesome goodness with classic Southern comfort.
Ingredients
Method
2) In a large bowl whisk flours, baking powder, bicarbonate of soda, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add buttermilk to dry ingredients, stirring until dry ingredients are moistened.
3) Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times. Roll or pat dough out to about 2.5-cm thickness. Cut with a biscuit cutter and place on an ungreased baking tray. Bake for about 12 to 14 minutes or until brown. Serve warm.
These healthy whole wheat biscuits rise and shine every time!
If you’re after a bake that feels comforting and just a little virtuous, this whole wheat biscuits recipe is the one. Think American‑style savoury biscuits similar to classic British scones rather than whole wheat digestive biscuits - warm, buttery, and mile‑high, but with a hearty, whole‑grain twist.
The mix is delightfully simple: wholemeal flour for nutty flavour, plain flour for lightness, baking powder and baking soda for lift, plus a touch of sugar and salt. Combine everything with the butter, then stir in buttermilk to bring the ingredients together into a soft dough. Use a cutter to get the right shape and then bake your healthy whole wheat biscuits until wonderfully golden.
There are very few things better than wholewheat biscuits served fresh from the oven with lashings of butter, but if you want to get creative, add a drizzle of honey or your favourite jam for a sweet touch, or go savoury with scrambled eggs, bacon, or a ladle of sausage gravy for the ultimate Southern-style breakfast.
Keen to mix things up? Try brushing with melted butter infused with herbs such as rosemary or thyme, or sprinkle on grated cheddar before you put them in the oven. However you cut it, this whole wheat biscuits recipe is proof that wholesome can still mean delicious.
And if you’ve caught the baking bug, why not try other savoury homebaked goodies like flaky cornmeal buttermilk biscuits, corn muffins with streaky bacon bits and cheddar cheese, or a classic sourdough to serve with soups and stews.
