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Whole Wheat Honey-Buttermilk Biscuits

Makes 16 biscuits

I am always searching for new ways to incorporate healthy grains into my diet. This recipe for sweet biscuits is quick, easy and delicious with breakfast or served as dessert with berries or fruit. If you prefer a lighter whole grain flavor, use white whole wheat flour. It has the same nutrients as traditional whole wheat flour but, since it is harvested at a different time of year, it has a milder taste that can fool almost anyone who is not accustomed to whole wheat products. If you do not have whole wheat pastry flour, which can be found in health and specialty stores, substitute regular whole wheat and a little all-purpose flour. The biscuits will still be very good, just not quite as light and tender.


Preheat oven to 400° F. Lightly grease a baking sheet or line it with parchment paper. Place the flours, salt baking powder and baking soda in a food processor. Pulse just to combine. Add the cold butter, cut into small cubes, and pulse until the mixture is crumbly. In a small bowl, whisk together the honey, egg and 3/4 cup buttermilk. Gradually add the mixture through the processor tube while pulsing the processor just until the dry ingredients are moistened, no longer. Place the dough on a lightly floured work surface and gently work it until it all comes together. Pat it lightly into a 9-inch square. Using a sharp knife or bench scraper, cut through each side into 4 equal portions to make 16 pieces. Transfer the pieces to the prepared baking sheet. Brush the tops with buttermilk, then sprinkle with a little sugar and cinnamon. Bake until the tops are golden, about 20 minutes. Remove from the oven and place on a cooling rack. Serve warm or room temperature.

Notes: Extra biscuits can be refrigerated or frozen and served either thawed or reheated. They also reheat very well if split horizontally and toasted lightly.