Flaky Whole-Wheat Buttermilk Biscuits Recipe

These flaky whole wheat buttermilk biscuits were made to accompany a simple vegetable noodle soup, but they stand on their own as a comforting, versatile bread. I worried the whole wheat flour might make them heavy, yet the result was light, tender layers with a satisfying crumb and a golden crust. They’re ideal for dipping into soup, spreading with butter, or serving alongside a hearty stew. The biscuits also held up nicely the next day when lightly reheated.

Flaky Whole Wheat Buttermilk Biscuits

Ingredients:

• 1 1/4 cups whole wheat flour (you may use all-purpose flour if preferred)
• 1 cup all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 5 tbsp cold butter, cut into small pieces
• 3/4 cup buttermilk
• 1 1/2 tbsp honey

How to Make Flaky Whole Wheat Buttermilk Biscuits

These biscuits are made using a simple laminated technique that creates flaky layers. Work quickly and keep ingredients cold for the best rise and texture.

1. Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, and salt until well combined.
3. Add the cold butter to the flour mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This texture helps create flakiness.
4. Transfer the bowl to the refrigerator and chill for about 10 minutes to keep the butter firm.
5. While the flour mixture chills, combine the buttermilk and honey in a small bowl and whisk until smooth.
6. Remove the flour mixture from the refrigerator and pour the buttermilk mixture in. Stir gently until the dough just comes together. Avoid overmixing to prevent dense biscuits.
7. Turn the dough out onto a well-floured surface and gently pat it into a rough rectangle. Knead lightly 4–5 times to bring it together.
8. Roll the dough into a 9 x 5-inch rectangle. Lightly dust the top with flour, then fold the dough crosswise into thirds, similar to folding a letter. This folding creates layers.
9. Turn the dough, re-roll it into a 9 x 5-inch rectangle, dust again with a little flour, and fold into thirds once more.
10. Gently roll or pat the folded dough to about 3/4 inch thickness. Use a biscuit cutter to cut rounds, pressing straight down without twisting for the best lift; re-roll scraps as needed.
11. Place the biscuit rounds about 1 inch apart on the prepared baking sheet so they can rise and brown evenly.
12. Bake for 11–13 minutes, or until the tops are golden brown and the biscuits sound hollow when tapped. Let them cool for a few minutes on a wire rack.
13. Serve warm, slathered with butter, honey, or your favorite spread.

Notes and Tips

• Keep all ingredients cold: cold butter and chilled dough give the best flakiness. If your kitchen is warm, briefly chill the dough between folds.
• Use a sharp cutter and press straight down without twisting to maintain the biscuit layers and height.
• If you prefer a slightly sweeter biscuit, increase the honey to 2 tablespoons; for a savory version, omit the honey and brush the tops with melted butter before baking.
• Leftover biscuits can be reheated in a low oven or toaster oven to refresh the crust.

These whole wheat buttermilk biscuits are a dependable, flavorful addition to family meals. Their flaky layers and tender crumb make them an easy favorite for soups, breakfasts, or afternoon snacks. Enjoy them fresh from the oven or warmed later—either way they’re comforting and delicious.