Delicious & Wholesome Honey Whole Wheat Biscuits: Your New Favorite Recipe
If you’re a fan of the rich, nutty flavor of whole wheat and are looking to incorporate it into delightful baked goods, then the **Honey Whole Wheat Biscuits** from King Arthur’s Whole Grain Baking Book are an absolute must-try! These biscuits are exceptionally good, offering a perfect balance of wholesome taste and tender texture. I recently whipped up a batch, specifically to serve as the ideal foundation for classic strawberry shortcake. They performed beautifully in that role, soaking up all the juicy sweetness of the strawberries and cream. Beyond shortcake, these versatile biscuits are equally superb enjoyed simply with a dollop of butter and a spoonful of your favorite jelly, making them a fantastic addition to any breakfast spread or afternoon tea.
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The Appeal of Whole Wheat Biscuits
There’s something uniquely satisfying about baking with whole wheat flour. It imparts a deeper flavor profile, often described as earthy or nutty, that white flour simply can’t match. When used in biscuits, this characteristic flavor shines through, creating a more robust and hearty treat. Beyond taste, whole wheat flour also brings added nutritional benefits, including more fiber, vitamins, and minerals. This makes these Honey Whole Wheat Biscuits not just a delicious indulgence, but a more wholesome option for your family. My daughter, Fuzz, certainly approves – she devoured one as her after-school snack, demonstrating just how appealing these are to all ages!
One of the many reasons I adore biscuit recipes is their inherent flexibility, particularly when it comes to batch size. They are incredibly easy to scale up or down to suit your needs. For instance, in preparation for the shortcake, I actually made only a quarter of this recipe. This was easily achieved by simply weighing out ¼ of each ingredient, a testament to the recipe’s straightforward nature. This adaptability means you can always enjoy fresh biscuits without worrying about excess waste, whether you’re baking for a crowd or just for one or two.
Customizing Your Whole Wheat Biscuits: Tips and Variations
This recipe for Honey Whole Wheat Biscuits isn’t just good; it’s remarkably versatile and open to small, delightful modifications. Over time, I’ve experimented with a few adjustments that have proven successful. For example, if you’re looking for an extra touch of sweetness and indulgence, adding a handful of chocolate chips can transform these into a more dessert-like treat, perfect for a special occasion or a delightful snack. Another excellent variation is to substitute regular whole wheat flour with white whole wheat flour. White whole wheat flour offers the nutritional benefits of traditional whole wheat but with a lighter color and milder flavor, making the biscuits even more approachable for those who might be hesitant about the strong taste of standard whole wheat.
When I first started making these biscuits, I meticulously used biscuit cutters to achieve perfectly round shapes. However, these days, especially when I’m making a smaller batch (like a quarter or half of the original recipe), I find it much quicker and equally satisfying to simply pat the dough into a square or rectangular shape and then cut it into squares. This method minimizes scraps and re-rolling, saving time and preventing the dough from being overworked, which can lead to tough biscuits. The rustic charm of square biscuits is also quite appealing!
Perfectly Portioned: Small Batch Honey Whole Wheat Biscuits
For those times when you crave freshly baked biscuits but don’t need a dozen, a small batch recipe is an absolute lifesaver. It allows you to enjoy warm, homemade goodness without the commitment of a large recipe or the worry of leftovers. The beauty of biscuits is how easily their recipes can be scaled. Here are the precise measurements for a small batch of these delightful honey whole wheat biscuits, yielding about 3-4 servings:
- **80 grams (approximately ⅔ cup) whole wheat flour**
- **15 grams (approximately 1 ½ tablespoons) bread flour**
- **⅝ teaspoon baking powder**
- **⅛ teaspoon baking soda**
- **A generous pinch of salt**
- **28 grams (approximately 2 tablespoons) cold unsalted butter, cut into small pieces**
- **1 tablespoon (12-15 grams) beaten egg**
- **3 tablespoons buttermilk**
- **15 grams (approximately 1 tablespoon) honey**
To prepare your small batch, begin by whisking together the dry ingredients: whole wheat flour, bread flour, baking powder, baking soda, and salt. Next, grate the cold butter over the top of the dry mixture. This method helps create tiny pieces of butter, essential for flaky biscuits. Gently toss the mixture with your fingertips until the butter is evenly distributed and resembles coarse crumbs. In a separate, smaller bowl, combine the beaten egg, buttermilk, and honey, mixing until well combined. Create a well in the center of your dry ingredients, pour in the wet mixture, and stir gently until just combined. The dough will look shaggy, but resist the urge to overmix.
Turn the dough out onto a lightly floured surface. Gently pat it into a 2×6 inch rectangle and cut it into 3 equal biscuits, or pat it into a rough square and cut it into 4 smaller square biscuits. Place them on a parchment-lined baking sheet and bake as directed in the main recipe, adjusting the baking time slightly if necessary for the smaller size. Enjoy your perfectly portioned, warm, and wholesome small batch of biscuits!
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Full Recipe: Honey Whole Wheat Biscuits
Honey Whole Wheat Biscuits
Anna
Pin Recipe
Ingredients
- 2 ½ cups whole wheat flour (315 grams – provides a hearty, nutty flavor and added nutrients)
- ½ cup unbleached bread flour (63 grams – adds a bit of chewiness and helps with structure)
- 2 ½ teaspoons baking powder (for leavening and lift)
- ½ teaspoon baking soda (reacts with buttermilk for extra rise and tenderness)
- ¾ teaspoon salt (enhances all the flavors)
- 1 stick unsalted butter, very cold and cut into small pieces (114 grams – crucial for flaky layers)
- 1 large egg, lightly beaten (60 grams – adds richness and helps bind)
- ¾ cup buttermilk (70 grams – provides tang and reacts with baking soda for tender biscuits)
- 3 tablespoons honey (60 grams – for a subtle sweetness and moisture)
Instructions
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**Prepare Your Oven and Baking Sheet:** Preheat your oven to a steady 400 degrees Fahrenheit (200 degrees Celsius). Line a standard baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
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**Combine Dry Ingredients:** In a large mixing bowl, thoroughly whisk together both the whole wheat flour and unbleached bread flour, baking powder, baking soda, and salt. Whisking ensures that the leavening agents are evenly distributed throughout the flour, which is crucial for a consistent rise.
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**Cut in the Cold Butter:** Add the very cold, cut-up butter to the flour mixture. You can use a food processor for speed (pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining), or a pastry cutter for a more traditional approach. The key is to work quickly to keep the butter as cold as possible. Cold butter creates steam in the oven, leading to those desirable flaky layers.
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**Mix Wet Ingredients:** In a separate, medium-sized bowl, whisk together the lightly beaten egg, buttermilk, and honey until they are fully incorporated. The acidity of the buttermilk reacts with the baking soda to give the biscuits a tender crumb and excellent rise.
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**Combine Wet and Dry Mixtures:** Pour the entire wet mixture into the flour and butter mixture all at once. Mix gently with a spoon or your hands until just evenly moistened. At this stage, the dough will still look “shaggy” and crumbly, with some dry bits. This is perfectly normal and indicates you haven’t overmixed it, which is essential for tender biscuits.
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**Develop Layers with Folding:** Turn the shaggy dough out onto a lightly floured work surface. Using a bench scraper or a wide pie lifter, gently fold the dough over on itself, pressing down lightly to bring it together. Rotate the dough and repeat this folding and pressing process two more times. This brief kneading action helps create layers and brings the dough into a cohesive mass without overworking the gluten, ensuring a tender final product.
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**Roll and Cut:** Roll the dough until it is uniformly somewhere between ¾ and 1 inch thick. This thickness is crucial for tall, fluffy biscuits. Using a 2-inch round cutter (or a knife for square biscuits, as preferred), cut out your biscuits. When using a cutter, press straight down and lift straight up – avoid twisting, as twisting seals the edges and can prevent proper rise. Gather any scraps, gently re-pat them together (don’t knead), and cut any remaining biscuits.
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**Bake to Golden Perfection:** Arrange the cut biscuits on your prepared baking sheet, leaving a small space between them. For an extra golden top and a slightly richer flavor, you can lightly brush the tops with a little extra buttermilk before baking. Bake for 15 to 20 minutes, or until the biscuits are beautifully golden brown on top and cooked through. The exact baking time may vary depending on your oven and the thickness of your biscuits.
Notes
Expert Tips for Biscuit Baking Success
Achieving perfectly tender and flaky biscuits requires a few key techniques. First and foremost, **keep your ingredients cold**. Especially the butter! Cold butter melts slowly in the oven, creating steam that separates the layers of dough, resulting in that coveted flaky texture. If your kitchen is warm, you might even consider chilling your flour and mixing bowl for 10-15 minutes before you begin.
Secondly, **do not overwork the dough**. Overmixing develops the gluten in the flour, which leads to tough, chewy biscuits rather than light and tender ones. Mix just until the ingredients are combined and the dough is shaggy. The brief folding technique described in step 5 is just enough to bring it together and create layers without toughening it.
Finally, when cutting your biscuits, **press straight down with your cutter and lift straight up**. Avoid twisting the cutter. Twisting seals the edges of the biscuit, which can prevent it from rising fully and achieving those beautiful, sky-high layers. For square biscuits, simply pressing down with a sharp knife achieves the same effect. Embrace the rustic edges for maximum lift!
Serving Suggestions for Your Honey Whole Wheat Biscuits
While these biscuits are undoubtedly fantastic as the base for strawberry shortcake, their versatility extends far beyond. For a delightful breakfast or brunch, serve them warm with a generous smear of butter and your favorite fruit jam or preserves. The honey in the biscuits complements a wide array of sweet toppings. Consider pairing them with a drizzle of extra honey, a sprinkle of cinnamon sugar, or even a dollop of whipped cream and fresh berries.
Don’t limit yourself to sweet applications! The subtle sweetness of the honey also makes these biscuits a wonderful accompaniment to savory dishes. Imagine them split open and topped with creamy sausage gravy for a hearty breakfast, or served alongside scrambled eggs and bacon. They’re also an excellent bread option for a casual dinner, perfect for sopping up gravy from stews or rich roasts. For a light snack, simply enjoy them plain with a cup of tea or coffee, savoring the wholesome whole wheat flavor.
Embrace Wholesome Baking
These Honey Whole Wheat Biscuits from King Arthur’s are more than just a recipe; they’re an invitation to embrace wholesome baking without sacrificing flavor or texture. With their rich whole wheat character, subtle honey sweetness, and tender crumb, they are sure to become a beloved staple in your kitchen. Whether you’re making a full batch for a family gathering or a small batch for a quiet morning, these biscuits promise warmth, comfort, and delicious satisfaction. Give them a try – you’ll be delighted by the results!