Light, fluffy whole wheat biscuits — perfect for breakfast or dinner.
Ingredients
- all-purpose flour: 1 cup
- whole wheat flour: 1 cup
- baking powder: 4 tsp
- white sugar: 1 Tbsp
- salt: 0.75 tsp
- butter: 0.25 cup
- buttermilk: 1 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 450 degrees F (230 degrees C).
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Combine all-purpose flour, whole wheat flour, baking powder, sugar, and salt in a large bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs; stir in buttermilk until just moistened.
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Turn dough out on a lightly floured surface; knead gently 8 to 10 times. Roll out to about 3/4-inch thick. Use a 2 1/2-inch round biscuit cutter to cut biscuits; reroll any scraps to cut more biscuits. Place biscuits on an ungreased baking sheet.
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Bake in preheated oven until biscuits are lightly browned, 10 to 12 minutes.