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
- 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
- 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)