These fluffy whole wheat biscuits are a delightful addition to any meal, offering a wholesome and buttery flavor.
Preheat your oven to 450°F (232°C).
Preheating ensures even baking and the right texture for your biscuits.
In a mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
Whisking aerates the dry ingredients, contributing to a lighter biscuit.
Add the cold butter to the dry ingredients and use your fingers to pinch and mix until the mixture resembles coarse crumbs.
Keep the butter cold to achieve flaky layers in the biscuits.
Pour in the buttermilk and stir with a fork until the dough comes together.
Avoid overmixing to keep the biscuits tender.
Transfer the dough to a floured surface and gently pat it into a rectangle. Fold it in thirds and repeat this process twice.
Folding creates layers, resulting in a flakier biscuit.
Roll the dough to a 1-inch thickness and cut out biscuits using a floured biscuit cutter.
Flour the cutter to prevent sticking and ensure clean cuts.
Place the biscuits on a baking sheet, spacing them about 1 inch apart.
Spacing allows for even baking and proper rise.
Bake in the preheated oven for 10-12 minutes or until golden brown.
Keep an eye on the biscuits to prevent overbaking.
Serve warm with your favorite toppings, such as honey butter or jam.
Warm biscuits are best enjoyed fresh out of the oven.
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