These biscuits are simply a slightly altered version of the original whole-wheat biscuit recipe that I posted a few months ago. Instead of using regular milk you use buttermilk and also add some cheese. It is that simple. And delicious I might add. These biscuits also freeze very nicely in a big zip lock bag so you can pull them out one by one and defrost as needed.
Whole-Wheat Buttermilk Cheese Biscuits
Ingredients
- 2 cups whole wheat flour (I used King Arthur’s white whole-wheat organic flour)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled
- 3/4 cup grated cheese (I used white cheddar)
- 1 cup buttermilk
Directions
- Preheat the oven to 450 degrees F.
- In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
- Cut the ½ stick butter into little pea sized pieces and then mix into the flour mixture. Using a fork, try to mash the butter pieces as you mix them together with the flour until it resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour.
- Stir in the grated cheese.
- Pour in the milk and mix it all together. Do not over mix.
- Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board.
- Pat it out flat with your hands until the dough is an even ¾-inch thickness (sprinkle with a little flour if necessary). Turn a drinking glass upside down and cut out biscuit rounds.
- Put the rounds on an ungreased baking sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
Yield: 8 – 10 biscuits (depending on the size that you cut them)
[…] an hour to make! What to do? Think fast. I remembered a recipe from the Food Illusion blog. It was buttermilk whole wheat cheese biscuits. They cooked up quick and tasted delish. I also boiled some broccoli. My sons will actually eat […]
I made these with dinner…..they were absolutely scrumptuous!
So glad to hear that! Also, don’t forget to freeze the leftovers for another day!
I have never had success with whole wheat biscuits until tonight. My husband and I could not stop eating these (whoops…)! Thanks!
So glad to hear that…thanks for the comment!
Can I make these with butter substitute?
I tried this recipe using Soy milk, and Butter substitue, and use a shot glass as recommended to cut it with. And froze the entire recipe. Woke up this morning and baked 2 of them and they were still the same size as they were frozen lol!! SOO SMALL!!!! Although the recipe did make 25 of these little things.
Looks like I didn’t respond to your first comment quickly enough…sorry about that. Did you freeze them raw or cooked? It sounds like you froze them raw, and I almost wonder if that was the problem (not necessarily the butter substitute). Are you trying to do them vegan or something?
Yes i froze them raw. I also think using a shot glass is way to small! It made 25 biscuits using a shot glass hehe. This time i used a 1/4 cup to use to cut them. and they puffed up alot more.
Yeah my husband has high cholesterol and cannot eat animal products.
Do you freeze them cooked then re-bake them in the morning?
Yes, I freeze them after baking them and then defrost/heat them in the toaster oven. We actually just had some out of the freezer this morning!
I made these today and they were absolutely delicious! I served them with homemade vegetable soup today during a cold, rainy afternoon- perfect and comforting! Thank you!