Whole Wheat Buttermilk Biscuits Recipe

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Do you like breakfast in bed? Leave a comment.

We aren’t deprived of much here in SoCal. There’s plenty of sunshine, an abundance of produce, and cuisine of every ethnicity. One thing we are missing out on: White Lilly Flour. But that doesn’t mean we need to go without soft, flavorful Buttermilk Biscuits!

Or… Buttermilk Biscuit Breakfast Sliders!

Ingredients for Whole Wheat Buttermilk Biscuits:
1 cup whole wheat flour
1 cup unbleached, all purpose flour
4 tsp baking powder
2 tsp sugar
1/2 tsp salt
1/4 tsp baking soda
1/2 cup salted butter, chilled and cut into pieces
1 cup buttermilk (cold)
melted butter (for brushing tops)

NOTE: This recipe makes 10-12 biscuits. I usually cut this recipe in half (as you’ll notice in the photos) because they taste best hot and fresh!

B-B-B-Buttermilk Biscuits, Baby!

Preheat oven to 400F. In a bowl, combine the dry ingredients: whole wheat flour, all-purpose flour, baking powder, baking soda, sugar and salt. Stir together.

Cut butter into pieces and add to dry mixture.

Using a pastry cutter or your fingers (like I do) incorporate butter pieces until mixture resembles coarse crumbs.

Create a well in the center and add buttermilk.

Using the most delicate touch you have, gently combine the dry mixture and the buttermilk.
NOTE: You’ve heard of jazz hands? Use your ballerina hands. The less you mess with this dough, the lighter and more delicate your biscuits will be.

Pour dough onto a very lightly floured board. Again, the less you handle this dough, the better. Turn dough on floured board once or twice and form into a circle.

A thick, loosely handled (are you getting the idea?) circle.

Cut straight down into dough to form biscuits.
NOTE: Do not twist the cutter when cutting. This will cause the biscuit to be less light and fluffy. Who knew biscuits were so temperamental?

Place biscuits on a non-stick baking sheet so that the edges are just touching.

Brush tops of biscuits with melted butter and bake in a preheated 400 (F) degree oven for 20 minutes.

Carefully separate biscuits with a spatula. Serve immediately with butter, honey, jam or…

MAKE A BUTTERMILK BISCUIT BREAKFAST SLIDER!

But wait, check out the cool Dupont Teflon® pan I received. It’s a prototype — you can see the hand-etched serial number on the side. I have no idea why, but I imagine the machinist at the factory having a big handlebar mustache. I digress. This new Teflon is seriously the bomb… soooo non-sticky! I love this Teflon pan!

OK. Back to the Breakfast Biscuit! Make the necessary preparations so that the biscuits are hot and ready at the same time as your breakfast sandwich fixings. Clearly, the possibilities are endless. Fried eggs, scrambled eggs, bacon, sausage, ham, cheese, veggies… or if you’re like me, egg, bacon and avocado!

Now that you’ve made your Buttermilk Biscuit Slider, only one thing left to decide: Enjoy at the breakfast table, or breakfast in bed?

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Link to the The Great Breakfast in Bed Debate blog post.
Link to the full Average Betty Archive.

MORE BREAKFAST IDEAS

Incredible Spreadable Butter	The Best Waffles Ever!
Buttermilk Blueberry Scones	Green Chili Egg Casserole
Eggs Benedict	Breakfast Sliders
Buttermilk Pancakes	Apple Oatmeal Muffins
Scones with Lemon Curd	Sour Cream Coffee Cake

Link to the The Great Breakfast in Bed Debate blog post.