If you like the flavor of whole wheat but have never tried it in biscuits, the Honey Whole Wheat Biscuits from King Arthur’s Whole Grain Baking Book are very good! I made a quick batch last night to use as a base for strawberry shortcake. They worked well for that, but were also terrific with a little butter and jelly.
Fuzz ate this one for her after school snack and the rest of the biscuits were used for shortcake. Which brings me to another thing I love about biscuit recipes — they are so easy to halve or quarter. I actually made a quarter of this recipe just by weighing out 1/4 of each ingredient.
Honey Whole Wheat Biscuits
Slightly sweet biscuits made with whole wheat flour and a touch of honey.
- 2 1/2 cups 315 grams whole wheat flour
- 1/2 cup 63 grams unbleached bread flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 stick 114 grams unsalted butter, coled
- 1 large egg 60 grams
- 3/4 cup 70 grams buttermilk
- 3 tablespoons 60 grams honey
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk together both flours, baking soda and salt.
- Using a food processor or a pastry cutter, cut the butter into the flour mixture until mixture is crumbly.
- In a separate bowl, whisk together the egg, buttermilk and honey. Add this mixture all at once to the flour mixture and blend until evenly moistened. It will still be shaggy and crumbly at this point.
- Turn the dough onto a floured work surface. Using a bench scraper or a pie lifter, fold the dough over on itself and press down. Repeat twice until it all comes together.
- Roll dough until it is somewhere between 3/4 and 1 inch thick, then cut into rounds using a 2 inch cutter.
- Arrange on baking sheet, brush tops with buttermilk and bake 15 to 20 minutes
King Arthur says the yield is 12 biscuits, but I quartered it and got 4 so I'm not sure what happened! They tasted great.
Tried this recipe?Let us know how it was!
Wow! I didn’t realize you were such fan of this book and that you were making them all. How cool. I’ll definitely hit you up for reviews.
I pulled out the book after you mentioned the banana bread, which I made yesterday and which I like it just as much or more than the Silver Palate recipe. It’s VERY similar to the Silver Palate recipe except they use dark brown sugar, some honey and more whole wheat flour. We really loved it. I’ve made other things out of the book, but I put it away for a while and kind of forgot about it. It’s fun going through it again and seeing all of KA’s ideas for using different grains.
Cool! I’m so excited to see a recipe from this cookbook (one of my favorites and one of the ones I’m making every recipe from…just two left to go, and I’m making one of them today!). My notes on this recipe are that we found them hearty yet fluffy, and loved them both times I made them. Happy baking! P.S. If you’re curious what we thought about any of the recipes, feel free to ask – though I know it’s a personal thing and I’d feel bad steering you away from any that you might like more than we did.