Flaky White Whole Wheat Buttermilk Biscuits (Double Batch)
Flaky White Whole Wheat Buttermilk Biscuits (Double Batch)
These biscuits are tender, flaky, and golden, with buttermilk for richness and a touch of our honey to mellow the whole wheat flavor. I almost always make a double or triple batch and stash some in the freezer, and I recommend you do the same. It’s a favor to your future self! And you only have to whip out the ingredients once. On a busy morning, or on a night when dinner needs a little something extra, few things are better than pulling a couple from the freezer and still getting that homemade, just-baked feeling. Biscuits and gravy, anyone?
Yield: 18 to 20 biscuits
Ingredients
5 cups (600 g) white whole wheat flour
2 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1 cup (16 tablespoons / 226 g) unsalted high-quality butter, very cold and cut into cubes
2 cups plus 6 tablespoons (480 ml + 90 ml) divided cold buttermilk
4 teaspoons Simpson Spring honey
Instructions
Preheat the oven to 425°F.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
Add 2 cups plus 4 tablespoons of the buttermilk and the honey. Stir gently just until the dough comes together. It will look shaggy and slightly softer than a typical biscuit dough.
Turn the dough out onto a lightly floured surface. Gently bring it together, then fold it over itself 3 to 4 times to build flaky layers.
Pat the dough to about 3/4-inch thick. Cut with a biscuit cutter, pressing straight down without twisting. (Alternatively, you can just cut them into squares using a knife or dough cutter.)
Place the biscuits close together on two baking sheets or baking pans. Brush the tops with the remaining 6 tablespoons buttermilk.
Bake for 18 to 22 minutes, or until golden brown.