Easy Whole Wheat Biscuits

These easy whole wheat biscuits are prepared with whole wheat pastry flour and tangy buttermilk, providing them with that classic flavor and an exceptionally fluffy texture.

With a preparation time of less than 30 minutes, this whole wheat biscuit recipe is a great choice when you crave a quick and delicious accompaniment for breakfast, your favorite soups, or main courses.

You can prepare the dough and freeze cut-out biscuits, allowing you to bake them from frozen on a whim. There’s truly nothing better than filling your kitchen with the irresistible aroma of tangy, buttery biscuits at a moment’s notice.

I hope this becomes one of those cherished recipes that you make, love, commit to memory, and find yourself turning to time and time again, just as we have.

Why You’ll Love These Biscuits:

Classic Flavor, Elevated: These whole wheat biscuits offer more flavor and a slightly elevated nutritional profile, all while maintaining that classic flavor and beloved texture.
Light and Tender – This biscuit recipe defies expectations, demonstrating that whole wheat biscuits can be just as tall, light, and tender as their all-purpose counterparts.
Easy to Make – These biscuits come together in less than 30 minutes, allowing you to make a batch whenever the moment or craving calls.

Whole Wheat Biscuit Ingredients:

WHOLE WHEAT PASTRY FLOUR: milled from soft wheat, whole wheat pastry flour offers a lower protein content than traditional whole wheat flour and most all-purpose flours. It is my favorite secret ingredient, as it allows you to produce more nutritious and flavorful, yet tender whole grain biscuits. Here’s an article with more about baking flours and when to use them.
BAKING POWDER: serving as the primary leavening agent, baking powder ensures a lofty rise during baking. Given the generous amount used in this recipe, opting for aluminum-free baking powder prevents any metallic aftertaste.
BAKING SODA: a touch of baking soda helps balance the acidity of the buttermilk.
SALT: added for flavor. I use and recommend Diamond Crystal Kosher Salt, my preference for cooking and baking. If using other brands, halve the quantity to account for higher density (read this article on cooking salts).
UNSALTED BUTTER: cold butter is cut into the dry ingredients. These pockets of butter give the biscuits great flavor and also help with rise.
BUTTERMILK: a classic ingredient in Southern biscuits, buttermilk provides moisture and that signature aroma and tangy flavor. I don’t recommend substitutions for this application.

Prepared with heavy cream, this Gruyère Leek Quiche boasts an exceptionally tender custard and a flaky all-butter crust.

This recipe utilizes a classic French custard ratio of 1 egg to ½ cup heavy cream (there’s no skimping here!). To ensure success, we’re starting with a prebaked quiche crust (we recommend using this quiche crust recipe) and baking the custard at a low temperature. Proteins (such as eggs) cooked at a low temperature will be more tender and retain more fat and moisture than proteins cooked quickly at a high temperature.

For an ideal pairing, serve this quiche with a leafy green salad tossed with a bright and acidic vinaigrette.

Ingredients

Crust:

Filling:

1 large leek, white and light green parts only (200g) sliced lengthwise and thinly sliced
1 tablespoon (15g) unsalted butter
1 tablespoon (15 ml) extra virgin olive oil
½ teaspoon kosher salt
2 ounces (60g) grated Gruyère cheese

Instructions

1 Note: This recipe requires a 9-inch prebaked quiche crust that is on the deeper side. You can prepare this quiche using a shallow tart or pie pan, but it will most likely not accommodate the full volume of custard prepared in this recipe. You can reduce the custard (using the ratio of 1 whole egg: ½ cup cream) or leftover custard can be baked in a ramekin (to produce a crustless quiche!) at 325°F (165°C) until just set.
2 Preheat the oven to 325°F (165°C) with a rack in the center position. Place the prebaked quiche crust on a rimmed sheet pan and set aside.
3 Sauté the Leeks: In a medium skillet, heat the butter and olive oil over medium-low heat. Once the butter has melted and is lightly bubbling, add the sliced leeks and sprinkle with ½ teaspoon kosher salt. Cook, stirring often, until the leeks are soft and tender, about 10 to 12 minutes. If the pan gets dry and they are beginning to gain color, add a small splash of water as needed. Transfer to a small bowl to cool while you prepare the custard.
4 Prepare the Custard: In a medium bowl, combine the eggs, heavy cream, Dijon mustard, salt, and nutmeg. Whisk until smooth.
5Assemble and Bake: Sprinkle the grated cheese onto the bottom of the prebaked crust. Distribute the sautéed leeks in an even thin layer on top. Pour in the egg custard – it should just about reach the top. Carefully transfer to the oven and bake for 40 to 55 minutes or until lightly golden and the custard is set, but still has the slightest jiggle in the center. Set on a wire rack to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature.

Ingredients

Substitution Notes:

Heavy cream boasts a fat content exceeding 35%, significantly higher than whole milk’s meager 3.5% fat. This difference matters, particularly for egg custards. Opting for whole milk or a milk-cream combo is, of course, possible, but will not deliver the best texture or flavor. [Note: This is a classic French quiche, not a light frittata.] Our goal is to make an authentically classic quiche that is exceptional in taste and texture, making the effort and time invested worthwhile.

Kristen Timmers

Why You’ll Love These Biscuits:

Whole Wheat Biscuit Ingredients: