These hearty and flavorful whole wheat cheddar biscuits make a great addition to any meal!

Hearty whole wheat cheddar biscuits stacked on a plate

If I had to pick a food bff, it would probably be biscuits. You guys, I just love to bake them so much!

For these whole wheat cheddar biscuits I’ve simply adapted my easy buttermilk biscuits recipe, 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 lazy weekend breakfasts and quick weeknight dinners. 

Mixing the dough for hearty whole wheat cheddar biscuits

Feel free to play around with these biscuits! 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.

OTHER BISCUIT RECIPES FROM COMPLETELY DELICIOUS:

Easy Buttermilk Biscuits
Butternut Squash and Rosemary Biscuits
Cheddar, Bacon, and Chive Biscuits
Sweet Potato Biscuits

Hearty whole wheat cheddar biscuits dough

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.
  • Do not twist the biscuit cutter when cutting out the biscuits. This will “seal” together all the layers within the dough and prevent them from rising.
  • Check expiration dates. Make sure your baking powder and baking soda haven’t expired.
  • For golden color on top, brush them with buttermilk or milk before baking.
  • 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!
More Baking Tips »

These hearty whole wheat cheddar biscuits fresh out of the oven

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Hearty whole wheat cheddar biscuits stacked on a plate
5 from 1 review

Whole Wheat Cheddar Biscuits

Servings: 8 biscuits
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These hearty and flavorful whole wheat cheddar biscuits make a great addition to any meal!
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Ingredients
 

  • 1 cup all-purpose flour (125 grams)
  • 1 cup whole wheat flour (125 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon coarse salt
  • ½ cup unsalted butter (113 grams), cold and cut into cubes
  • ¾ cup cold buttermilk (177 ml)
  • 1 cup cheddar cheese (70 grams), grated
  • Additional buttermilk for brushing

Instructions
 

  • Preheat oven to 400°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 pat into a disk about 1 inch thick. Use a round cutter to cut out biscuits, or shape in a rectangle and cut into squares with a knife. Place on prepared sheet pan and brush with buttermilk.
  • Bake until golden brown, about 20 minutes. Serve warm or at room temperature. Store in an air tight container. Biscuits are best the day they are baked but will keep for a few days.
Calories: 281kcal, Carbohydrates: 24g, Protein: 8g, Fat: 17g, Saturated Fat: 11g, Cholesterol: 48mg, Sodium: 328mg, Potassium: 216mg, Fiber: 2g, Sugar: 1g, Vitamin A: 533IU, Calcium: 182mg, Iron: 1mg
Cuisine: American
Course: Snack
Author: Annalise Sandberg
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This recipe was originally published October 2012.