Whole Wheat Buttermilk Biscuits are flaky, buttery biscuits, filled with whole grain goodness. Perfect for breakfast sandwiches, covered with sausage gravy, or as a side with a meal.
You know how it is when you hear a song, and it’s all you can do not to sing it all-the-live-long-day? That sort of thing happens to me a lot, only whenever I get a song stuck in my head, I don’t just sing it for a day. See, I tend to sing that catchy song for the better part of a week. As if that weren’t enough, I even sing it in my head while I sleep.
Do you have any idea how exhausting it can be singing Dancing Queen in your sleep for a solid week? Sparkling disco ball and platform go-go boots prancing through your dreams? I’m all for bopping along to a fun song, but when it starts to affect my sleep I have to draw the line. The only way to rid my psyche of the persistent lyrics is to give in to them and sing at the top of my lungs. Or dance it out. Sometimes both. All of which is kind of scary because I’m not a singer, and I have absolutely no rhythum.
Sidebar: My boys are totally going to love it when they’re teenagers and I pull a Solo Flash Mob to get a song out of my head in front of their friends.
Recently, I had a song stuck in my head that I’ve literally heard one time in my entire life, and yet every so often that song gets stuck in my head for days on end. That is one powerful song. The last time a song haunted my every waking and non-waking hour, I had to take drastic measures to rid myself of its vice-like hold.
I can’t help but to blame Sir Mix a Lot.
Yes, Sir Mix-a-Lot the Rapper.
Thankfully, the Baby woke up extra early the other morning and pulled me out of my Mix-a-Lot-lyric-laced dreams. He sang me awake with his version of You Are My Sunshine, and then very politely requested buttermilk biscuits for breakfast. Not only was the request as sweet as molasses, I welcomed the interruption because I was sure that Sir Mix-a-Lot and his Buttermilk Biscuits song were going to make me lose my mind.
I was desperate and the Baby was cute, so actioning buttermilk biscuits seemed like the right thing to do–or Whole Wheat Buttermilk Biscuits, as was the case.
As it turns out, Sir Mix-a-Lot wasn’t at all off base in writing a song dedicated to biscuits.
With all their whole grain, buttery, flaky layers, these whole wheat buttermilk biscuits will give you something to sing about.
C’mon, Friends! Sing it with me, now!
*…Y’all ready to get busy? (huh huh!)
Now, buttermilk biscuits here we go
SIFT the flour roll the dough
Clap your hands and stomp your feet
Move your butt to the funky beat (huh huh)
We’re from L.A. to the Carolinas
Dip them suckers in Aunt Jemima
Don’t make a difference what food you make
Use buttermilk biscuits to clean your plate!
You eat ’em in the morn’, you eat ’em at night
Kentucky Fried Chicken makes the suckers just right…
Buttermilk biscuits! Buttermilk biscuits! Buttermilk biscuits!
…Said I gotta eat now, can’t eat later
Made a lot of noise to attract my waiter
The boy walked up, and what did he say?
Say, “buttermilk biscuits free today!”
So what you waitin’ on boy, get up shake a leg
Gimme 10 of them suckers with grits and eggs…
Buttermilk biscuits! Buttermilk biscuits! Buttermilk biscuits! *
Phew! Thanks for helping me get that catchy song out of my head, Friends.
*Sir Mix-a-Lot’s Buttermilk Biscuit song ©1988. I didn’t write it–I just sing it. He owns all rights to the song.
Now make yourself a plate of whole wheat buttermilk biscuits!
♥♥♥
Calories
Fat
Carbs
Protein
Kirsten Kubert
Yields 18 3-inch biscuits
15 minPrep Time
13 minCook Time
28 minTotal Time
Save RecipeIngredients
- 2 ¾ C. 100% White Whole Wheat flour
- 1 ¼ C. all-purpose flour
- 2 Tbs. baking powder
- 2 Tbs. granulated sugar
- 2 tsp. salt
- 10 Tbs. very cold, unsalted butter
- 1 C. 2% milk
- ¾ C. buttermilk
Instructions
- Preheat oven to 425 degrees. Line baking sheets with parchment paper or silicone baking mats; set aside.
- In a large, bowl, whisk together dry ingredients: flours, baking powder, sugar, and salt.
- Grate the very cold butter into the dry ingredients with a box grater. Gently toss the shredded butter with clean fingertips, to coat.
- Gradually add 1 C. of milk, lightly stirring to combine. Next gradually stir in the 3/4 C. buttermilk, folding it into the dough.Dough should just come together and pull away from the side of the bowl, without being too wet or overly sticky. All of the buttermilk may not be required for the dough to come together, depending on flour density and/or humidity.
- Turn dough out onto a clean and lightly floured work surface or pastry mat. Lightly flour the top of the dough. Then, gently flatten the dough with your hands to form a 1-inch thick rectangle. Gently knead the dough by folding it onto itself and lightly flattening into another rectangle. Repeat this process 3 times. It is important to have a light touch to not over-work dough or the biscuits will be tough. Slow and gentle is the key.
- Pat or roll the kneaded dough into a large rectangle, ½ inch tall. Cut the biscuits as close together as possible using a 3-inch diameter biscuit cutter. Push straight down to cut the biscuits. Do not turn the biscuit cutter, as biscuits will not rise as well. Piece together remaining dough, and repeat the process until all of the dough is used.
- Place biscuits onto prepared baking sheets. Brush the tops of the biscuits with a touch of milk. Bake biscuits for 12-14 minutes, or until tops just begin to brown around the edges, and biscuits are puffy.
- Serve warm, or cool completely on a wire rack. Biscuits store well in an airtight container at room temperature for several days; biscuits can also be frozen in a zippered freezer bag for up to one month.
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