Whole wheat biscuits are flaky and decadent, like you’d expect. What is unexpectedly delicious is the crunch of cornmeal and flavor of cheddar and pepper.
Biscuits, who doesn’t love them? Flaky, buttery, and comforting. Perfect at breakfast, lunch, or dinner. No yeast to deal with, no waiting on your bread to rise. No kneading required. Perfect on soups and stews, perfect as the base of a breakfast sandwich. Divine smothered with sausage gravy.
I fell in love a little more with biscuits just writing that paragraph.
Why you’ll love these biscuits
- Quick and easy: I’ll always love a quick and easy recipe that doesn’t require kneading or rising time. While I obviously love a good yeast bread (this cinnamon vanilla bean swirl bread is to die for and homemade Parker House rolls are incredible), I hardly ever make a homemade loaf. In the meantime, we have muffins and biscuits to fill our home with the irresistible smell of a homemade baked good in the oven.
- Unique and hearty: I use all whole wheat flour in addition to cornmeal for crunch. However, if you or your family aren’t accustomed to eating whole wheat baked goods, I’d recommend starting with a 50/50 ratio of all-purpose flour and whole wheat flour. If you’re looking for more of a classic recipe, you’ll love these herbed buttermilk biscuits, they are amazing with beef stew!).
- Cheesy: I add a touch of cheddar cheese and pepper in these biscuits (I fell in love with that combo ages ago and I haven’t stopped using it!). These whole wheat biscuits are absolutely perfect for any meal, but I’m picturing them alongside that Easter ham or with ham leftovers! Or if winter is hanging on in your neck of the woods, try biscuits with a nice bowl of minestrone soup.
- 1 ½ cups whole wheat flour (see note)
- ¼ cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons sugar
- ¼ cup shredded sharp cheddar
- 6 tablespoons unsalted butter, chilled and cut into small pieces (about ¼ -inch)
- ¾ cup buttermilk
- Preheat oven to 450°F.
- In a large bowl, whisk whole wheat flour, cornmeal, baking powder, baking soda, salt, black pepper, sugar, and sharp cheddar.
- Cut in butter using a fork, pastry cutter or your hands. Mixture should resemble fine crumbs. Stir in buttermilk until combined.
- Roll out dough to ¼- or ½-inch thickness on floured surface and use a biscuit cutter to cut into rounds (my biscuit cutter was 2 ¼ inch). Re-roll scraps and cut as many rounds as you can. Place on a cold or room-temperature baking sheet about 1 inch apart.
- Bake for 12 minutes or until golden brown. Best enjoyed fresh and hot.
- If you’d like, you can use a combination of whole wheat and all-purpose flour. We’re very accustomed to eating whole wheat baked goods, but if you’re new to using whole wheat, start with 3/4 cup of whole wheat flour and 3/4 cup all-purpose for this recipe.
- Yield depends on thickness of rolled dough as well as size of biscuit cutter.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.