Whole Wheat Buttery Cheesy Biscuits

These biscuits are a perfect way to get your family to eat more whole wheat and whole grain products.  They are delicious and very filling.  Because it’s whole wheat you actually eat less and stay full longer.  Feel free to experiment and use 1/2 all purpose and 1/2 whole wheat flour if you are not sure your family will enbracce the change to whole wheat yet.  You can add dry or fresh herbs like rosmery if you are making it for dinner, but be gentle so it doesn’t over power the flavor. Makes about 8 depending your cutter size.


4c Whole Wheat Flour
1T Baking Powder
2t Salt
1t sugar
2t Baking SODA
8oz Cold Butter cut into 1/2 inc pieces
2 Eggs
1- 1/2c Buttermilk or plain milk
1/2c Shredded Cheddar cheese (or your favorite)


Heat oven to 375 f, if using convection fan heat to 350 f

Prepare a sheet pan with parchment paper to place your biscuits.

Sift together the flour, salt, sugar,  baking powder, and baking soda. Cut in the butter using a dough cutter, a fork, your hands or a stand mixer fixed with a dough hook until the pieces of butter are about peas size. Add the shredded cheese to the flour mixture and toss it around with hands. In a small bowl beat the eggs with a fork. Make a well in the center of the flour and add 1 cup buttermilk and the eggs. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk if it looks to dry.

Turn the dough out onto a floured surface. Form it into triangle shape and gently fold the dough over itself 3 or 4 times to create layers (at this point you can save it in the fridge to bake at another time or continue to finish). Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on the sheet pan or ungreased cookie sheet and brush the tops with buttermilk. Bake for 15-20 minutes until risen and golden brown. Enjoy!

Tip.  To create beautiful layers and help your biscuits rise, dip the cutter in flour and press down on the dough, do not twist when you press down or it will seal your edges and the biscuits won’t rise.


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