Hearty White Whole Wheat Biscuits
Baking with healthy white whole wheat flour means you may not have to worry about eating a fun comfort food like white whole wheat biscuits anymore. 
Carbs take a lot of abuse. But, really, if you can avoid sugar and refined flour, are they really so bad (assuming no medical issues)? Which is why I decided to try making biscuits from scratch using white whole wheat flour.
I couldn’t believe how easy it was!
Great with honey!
Of course no sooner did I have this done than I spotted a NEJM report about the health benefits of whole grain. “The highest dietary fiber intake was associated with a 15% to 31% reduction in mortality, coronary heart disease (CHD), colorectal cancer, and type 2 diabetes… Higher whole grain intake provided similar benefits, while a low-glycemic-index diet did not.”
Yaasss!
A pile of white whole wheat biscuits
Now being healthier, however, doesn’t mean that the stronger flavor of whole wheat won’t challenge your baking results. But this is where white whole wheat flour comes to the rescue. With a flavor between white and whole wheat, but with all the nutrition of whole wheat, it can really open up your options!
Up Close
I should warn you that despite the lighter flavor, white whole wheat flour still bakes up heavier than all-purpose flour–it just doesn’t have the same gluten strength. So you can’t sub it will-nilly.
But for a non-yeast baked good like biscuits (which is less dependent on gluten), this isn’t an issue. It’s like the best of both worlds.
Biscuits are easy!
I’ve made white whole wheat biscuits a few times over the past week because they are so efficient. They almost come together while your coffee is brewing (or your entrée is simmering)! Mix up in a food processor, knead a couple times, cut and bake!
I like to serve white whole wheat biscuits with butter and honey for a delicious breakfast treat. Or top with peanut butter for a healthy snack. Or team with soup for a light lunch. 
Can’t beat turning a comfort food healthier, right?
Hearty White Whole Wheat Biscuits
Ingredients
- 2 cups white whole wheat flour
- 1/4 tsp baking soda
- 1 Tbsp baking powder
- 1/2 tsp salt
- 6 Tbsp cold butter cubed
- ¾ - 1 cup buttermilk or yogurt, or milk plus 1 T lemon juice
Instructions
- Put flour, baking powder, baking soda and salt in a food processor (see note). Blend until well combined.
- Add cubed butter and pulse until butter is broken down to pieces no larger than peas. Mixture should look almost sandy.
- Add ¾ cups of buttermilk (or buttermilk substitute) and pulse until mixture almost comes together. Mixture will be clumpy, but shouldn’t feel dry. If it is very dry, you can add additional liquid a little at a time and re-pulse.
- Dump mixture out on to floured surface and knead until it just comes together. Form into 4 x 8 rectangle, then cut into 8 biscuits (or 6 if you’d like larger biscuits).
- Place on parchment lined cookie sheet and bake at 400 F until slightly golden, about 15 minutes.
- Serve warm or cold.
Notes
Nutrition
Outstanding recipe. Made them with lard instead of butter. Great texture/flavor. Used pastry cutter. Quick & simple. Will be a regular in our family! Thank you!
So glad you enjoyed Diane! I’m using lard from our annual half pig for more and more lately. I hadn’t thought of biscuits and I love that idea! Recently I used frozen bacon grease (same pig) for a quiche crust and it was lovely! Thanks for commenting!
The thought of having one of your biscuits with honey with my morning cup of tea has me thinking of morning. 🙂
It is a tasty way to start the morning Karen 🙂
delicious with some honey butter!
Absolutely!
I’m liking the appeal of white whole wheat flour. It does sound like the best of both worlds! These biscuits look so good, Inger! The fact that they are healthier but not heavy on the wheat flavor is something I would want to try 🙂
Yes, and they come together so quickly that I have been making them a lot as a side lately!
I’ve just started baking with white whole wheat flour. I like it a lot, especially when combined with AP flour for yeast bread. I like the gentle wheat flavor! Next time I make biscuits, I will be making these!
It’s been a real game changer for me. It worked well for popovers too!
Inger I love these biscuits!! look wonderful! xo
Thanks Gloria!