Whole Wheat Biscuits
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Hello my friends! It’s officially Thanksgiving week and you guessed it, I’m super excited! How about you? We are doing our usual combined effort, I’ll do my ‘special’ turkey, green beans, and pies, Mr. sprinkle does the potatoes, and my mom does the sweet potatoes and cranberries. I hope my giant 20 pound turkey thaws out in time!
This is also the end of our first week in the new house and thankfully, we are settled in! You probably won’t be surprised by what I’m about to say, but I unpacked almost immediately…I just can’t handle boxes and stuff sitting around (and yes, I have my Christmas tree and decorations up too!). Priorities people!
Anyway, now that life is feeling somewhat normal, I’ve been back in the kitchen too (my family is very thankful for this!). One of our breakfast favorites (besides donuts and French toast of course) is biscuits…and gravy, or jam, or honey, or eggs and bacon. We all like them and everyone can have one (or several, haha) just the way they wan it! Win!
This is my go-to recipe for biscuits. The ingredients are minimal and whole and they’re quick and easy to make, which on Saturday morning is super-duper important! They come out crispy on the outside and soft and light on the inside! MMM! Warm, buttery, and delicious homemade biscuits!
*This recipe can be made with either sour cream or plain Greek yogurt.
*They also freeze really well, either in a container or individually.
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Whole Wheat Biscuits
Ingredients
- 2 cups white whole wheat flour
- 1 TBS baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 TBS honey
- 1/4 cup cold butter, cut into chunks
- 8 ounces sour cream or Greek yogurt
- 2-4 TBS water
Instructions
- Preheat oven to 400 degrees.
- Add the flour, baking powder, baking soda, and salt to the bowl of a stand mixer and stir.
- Cut in the cold butter chunks until you have balls the size of peas.
- Add sour cream or Greek yogurt and mix well (dough will be dry and crumbly)
- With mixer running, slowly add water by the TBS until the desired consistency is achieved.
- Once dough forms a ball, remove from mixer and knead a few times on the counter.
- Roll out the dough to 1 inch thickness and using a biscuit cutter or floured glass, cut out biscuits.
- Place biscuits on a lined baking sheet.
- Bake for 15 minutes, rotating halfway through.
Nutrition
Tagged:
- Breads & Muffins
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- Fall
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- Oven
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- Spring
- /
- Summer
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- Whole Food
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- Winter
