It’s the time of year when I get out my boots and unpack my (excessive) collection of scarves. I harvest the last of my garden produce and put pumpkins on the porch. I trade in my daily bowl of sliced peaches and berries for a crisp apple. And instead of salads and grilled vegetables, I want soups and hearty casseroles. These biscuits belong alongside your next fall dinner, nestled in between your mashed potatoes and roasted carrots, or perched on the edge of a bowl of stew.
I’ve simply adapted my recipe for easy buttermilk biscuits and I love the warmth of the whole wheat flour, and the flavor from the cheddar cheese. And probably my favorite thing about them? They’re a cinch to make. Perfect for spur of the moment homemade breakfast and easy weeknight dinners.
Feel free to change up the flavors also. Try different cheeses, add herbs or spices, and don’t be shy. Whenever I have a hankering for biscuits I always take a look at what I have in my fridge and pantry and create something on the spot. That’s how these biscuits came to be, and I’m happy to stay I stumbled upon a real winner with this one.
baking tip:Biscuit baking tips
- Keep your ingredients cold. The butter, buttermilk, and cheese should be straight from the fridge. It’s the little bits of cold butter speckled throughout the dough that help give your biscuits rise and flaky texture. Don’t mess with it!
- Don’t overwork the dough. It’s okay if there are some dry bits. Stop kneading when it comes together. Gently fold half of the dough over on top of itself and repeat 2-3 times.
- If you want soft biscuits, leave about one inch spacing between them on the sheet pan during baking. If you want crispier biscuits, space them farther apart. They’re great both ways!
Other biscuit recipes from Completely Delicious:
Whole Wheat Cheddar Biscuits
- 1 cup (125 grams) all-purpose flour
- 1 cup (125 grams) whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1/2 cup (113 grams) unsalted butter, cold and cut into cubes
- 3/4 cup (177 ml) buttermilk, cold
- 1 cup (70 grams) cheddar cheese, grated
- 1 large egg + 1 tablespoon water, for egg wash
- Preheat oven to 425 degrees F. Line a sheet pan with parchment paper.
- In a large bowl, combine the flours, baking powder, baking soda, and salt. Add the butter and toss in the flour mixture until coated. Use a pastry blender or knife to blend the butter into the flour, until the butter is the size of small peas. Add the cheese. Pour in the buttermilk and use a wooden spoon and then your hands to bring the mixture together into a ball. Do not overwork the dough, it's alright if there are some dry bits.
- Turn dough out onto a clean surface and pan into a disk about 1 inch thick. Use a round cutter to cut out biscuits. Place on prepared sheet pan and brush with egg wash.
- Bake until golden brown, about 20 minutes. Serve warm or at room temperature. Store in an air tight container.