Nutty, flaky biscuits made with just a few ingredients!
These yummy biscuits are 100 % whole wheat!
Breakfast could not be better than these made ahead treats. Pecans help bring out the nutty overtones in the whole wheat, giving these biscuits amazing flavor. Who says whole wheat can’t be fluffy and delicious?
We served the biscuits with fried eggs and sausage as breakfast, but they would definitely be perfect for dinner too!
The key to high biscuits is a sharp cutter. You don’t want the sides of the biscuit getting squashed down. I always use metal, plastic ones just don’t cut it.
The other tip to tender, flaky biscuits is to minimize handling the dough. Once the liquid is added, overworking the dough will give you tough biscuits. I stir the liquid in, then remove the dough to a counter and give 2-3 quick kneads before gently patting and cutting. I like the kneads for extra flakiness, but honestly I’ve skipped it and they will still be great ( with no extra chance to overwork the dough!)
The biscuits can be made and cut out the night before, cover and pop in the refrigerator overnight. In the morning bake up and enjoy a fresh, hot breakfast.
I hope you enjoy these biscuits as much as we did!
- 1¾ Cups (8 Ounces) White Whole Wheat Flour
- 8 Tablespoons (4 Ounces) Unsalted Butter, Cold
- ½ Teaspoon Salt
- 2 Teaspoons Baking Powder
- ¾ Cup Butter Milk
- ⅓ Cup Chopped Pecans
- Preheat oven to 425 degrees.
- In a large bowl mix together the flour, baking powder, and salt. Cut the butter into tablespoons and add to the flour mixture. Using a pastry blender, blend the butter into flour. You can also use your fingers by smearing the bits of butter into the flour. The mixture should look like a combination of sandy bits and pea sized pieces of butter when done. Add in ⅔ cup of the buttermilk and stir until combined. The dough should just be holding together. If it is too dry add the remaining buttermilk 1 tablespoon at time until the dough comes together.
- Take the dough out of the bowl onto a floured surface. Gently fold the dough over itself and knead two or three times. Press the dough into a large circle, about ½ inch high. Be very gentle as two much handling can make your biscuits tough! Cut out 2 inch circles with a metal cutter. A good sharp metal cutter will cut clean, letting your biscuits rise high.
- Place on a parchment or silpat lined baking sheet. Bake 10-12 minutes until the biscuits are golden brown.