Whole Wheat Biscuits

Learn to make these rustic country whole wheat biscuits. They're a flaky, buttery treat, made with whole wheat flour for added flavor and nutrition.

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Course: Bread, Breakfast, Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: biscuits

Calories: 156kcal

Author: Carolyn Thomas

Preheat your oven to 450°F and prepare your pan by greasing or lining it.
Mix together all dry ingredients in a large bowl.
Cut in your butter with a pastry cutter until your mixture is in pea-sized crumbles (or grate frozen butter into the dry ingredients).
Make a well in the center and add milk and vinegar (or buttermilk, if using).
Stir just until the dough forms a ball.
Lightly flour your work surface, turn out your dough and knead about ten times.
Pat your dough out to ½” thick.
Cut with a biscuit cutter, dipping the cutter into flour between cuts as needed to prevent sticking. Continue until all dough has been cut into biscuits, trying to work the dough as little as possible.
Place biscuits on a prepared baking sheet and bake until just golden brown, about 10-12 minutes.
Remove the biscuits from the oven and let them cool for a few minutes.
Serve warm with butter, jam, or topped with gravy.

Be sure to use very cold butter. Place your butter into the freezer for about 15 minutes prior to grating it into the flour.
Work the dough as little as possible to ensure light and fluffy biscuits (and to keep the butter from melting from the heat of your hands).
Use a pastry cutter and biscuit cutter. Trust me, they make a world of difference in the end results.

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