These hearty buttermilk biscuits are easy to make.
Whole-wheat flour gives them a nutty flavor with a tender texture and crispy edges.
Serve with a drizzle of honey.
Photo: Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
The dough will be shaggy and crumbly with some wet spots.
Turn the dough out onto a lightly floured work surface.
Using floured hands, gently bring it together to form a rectangle.
Using a floured rolling pin or your hands, flatten into a 3/4-inch-thick rectangle.
Fold the dough in half so the short ends meet.
Rotate the dough 45 degrees.
Repeat the folding and turning process 3 times.
Gently flatten the dough into a 3/4-inch-thick rectangle (about 8 by 7 inches).
Place bottom-side up on the prepared baking sheet; freeze until firm, about 30 minutes.
Preheat oven to 425F.
Transfer the parchment paper with the dough rectangle to a cutting board.
Transfer the parchment with the dough pieces to a baking sheet.
Brush the biscuit tops evenly with the remaining 2 tablespoons buttermilk.
Bake until the edges of the biscuit tops are lightly browned, about 15 minutes.
Transfer to a wire rack and let cool slightly, about 5 minutes.
Drizzle with honey, if desired, before serving.
To make ahead
Store baked biscuits, covered, at room temperature for up to 2 days.
Before baking, thaw overnight in the refrigerator on a parchment-lined baking sheet.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
