Whole Wheat Biscuits with Cornmeal, Cheddar, and Black Pepper
Whole wheat biscuits are flaky and decadent, like you’d expect. What’s unexpectedly delicious is the crunch of cornmeal and flavor of cheddar and pepper.
6tablespoonsunsalted butter,chilled and cut into small pieces (about ¼ -inch)
¾cupbuttermilk
Instructions
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.
Notes
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.