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Fluffy, cheesy, whole wheat biscuits

Updated on November 24, 2014
ecogranny profile image

A long-time whole grain baker, Kathryn discovered the thrill and ease of cooking with whole, fresh foods decades ago. Still chopping!

Cheesy whole wheat biscuits
Cheesy whole wheat biscuits | Source

These cheesy, fluffy whole wheat biscuits are tender and moist. Bake them plain or add the optional ingredients for a colorful, fun, spicy take on an old favorite.

Make ahead on the weekend, store them in an airtight Fido jar, and on weekday mornings, re-heat in the toaster oven while your coffee brews. They are practically a meal in your hand.

Or slide a couple into a baggie, grab an apple or orange and you have breakfast on the go.

Whole wheat makes them healthy. Cheese and colorful bell peppers and red onion, if you have them on hand, make them absolutely scrumptious. Butter makes them decadent. Add a little ground chipotle to the dry mix when you make the pepper version, and you get a spicy bun that fairly makes your taste buds zing, in a good way.

Between the whole wheat, yogurt or milk, and cheese, you hold in your hand a meal-in-one breakfast-on-the-run or delightful addition to your weekend brunch.

My sweetheart sometimes takes half a batch to the office. Coworkers watch for them and snatch them up. If you're new to whole wheat baking, these biscuits are an excellent place to start.



Hot, cheesy biscuits, straight from the oven
Hot, cheesy biscuits, straight from the oven | Source

Fluffy, cheesy whole wheat biscuit recipe

A favorite household variation is to omit the peppers and add half a cup of chopped, pitted olives. We like organic, whole black olives best. Yes, I have to pit them, but it takes only a couple of minutes to pit a handful before chopping.

Another oft-requested variation here, add one-half to a cup of one or more of the following:

  • Diced apples
  • Chopped dates
  • Chopped peaches or apricots
  • Cranberries
  • Raisins

The cheese in this recipe goes well with apples and cranberries, but I omit it when I add any of the other fruits. Most of the fruity versions are enhanced with a teaspoon of ground cinnamon or, in the case of dates, half a teaspoon of fresh-ground nutmeg or a quarter teaspoon ground cloves.

Also with the fruity versions, try sprinkling a little turbinado sugar over the tops after brushing them with liquid, just before popping them in the oven.

  • Prep time: 40 min
  • Cook time: 15 min
  • Ready in: 55 min
  • Yields: 12 biscuits

Prep time includes 30 minutes chill time in the refrigerator. You spend just 10 minutes mixing the dough, patting into a round, and cutting the biscuits.

Ingredients

  • 2 C Stone ground whole wheat flour
  • 1 1/2 t Baking Powder
  • 1/2 t Sea salt
  • 1 T Turbinado (raw) sugar
  • 1/8 t Organic ground chipotle (optional)
  • 1/2 C butter, cubed and at room temperature
  • 1 C Grated cheddar cheese
  • 1/2 C Green bell pepper, chopped (Optional)
  • 1/2 C Red, yellow or orange bell pepper, chopped (Optional)
  • 1/4 C Red onion, chopped (Optional)
  • 1 C minus 1T whole milk or yogurt
  • 1 T whole milk or yogurt combined with dash sugar

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5 stars from 1 rating of Fluffy, Cheesy Whole Wheat Biscuits

Instructions

  1. Whisk together flour, baking powder, salt, sugar, and if you're making the pepper-onion version, whisk in the ground chipotle.
  2. Cut in butter until largest pieces are the size of small peas.
  3. Chill in refrigerator 30 minutes.
  4. Preheat oven to 450F. Stir in cheese and thoroughly coat with butter mixture.
  5. Add vegetables, if using them.
  6. Make a well in the center, add milk or yogurt and mix quickly, just until all of the flour is incorporated and moistened.
  7. Turn onto floured parchment paper, knead three or four times, shape into ball, and carefully flatten to about one-inch thickness. Cut rounds with a small, sharp biscuit cutter.
  8. Place biscuits on small parchment-lined baking sheet, so they touch one another and brush tops with combined tablespoon milk or yogurt. Optionally: Sprinkle a little shredded cheese on top.
  9. Bake at 450F for 10-12 minutes until golden brown on top.
  10. Remove from oven and allow to rest five minutes before removing biscuits from pan.
  11. Serve immediately with fruit and coffee or tea. Also delicious with a fruit and yogurt smoothie, or scrambled eggs (bacon or ham optional).
  12. Store leftovers in air-tight glass jars. To reheat, toast briefly in toaster oven.
If You Care FSC Certified Parchment Baking Paper, 70 sq ft
If You Care FSC Certified Parchment Baking Paper, 70 sq ft

Baking parchment saves a lot on the cleanup end. I use a lot of it, so I like to use the most eco-friendly brand I can find. This is it.

 

Baker's tools that make these biscuits easy

For years, I did not care to bake. The mess! What I did not realize back then, was that I did not have the right tools to make the job--and cleanup--easier.

Back then, like my mother before me, and probably hers before that, I cut my biscuits with a glass. Little did I know that a sharper-edged biscuit cutter would save time and keep the biscuits a little higher and fluffier. You want your biscuits to have a nice, clean edge.

Another useful baker's trick I never heard of until just a few years ago: Baker's parchment. Oh my goodness, if you haven't found it yet, you're in for a treat. This handy roll of special paper will save you long minutes at the sink scrubbing out your baking sheets.

Plus, there are dozens of other ways it comes in handy. Do you freeze fresh berries on a tray? Put it under your washed and drained berries before you set the tray in the freezer. You won't have to wash the tray afterward, because the baking parchment catches any moisture. It also lifts easily from the berries. No frozen bits stuck to the tray.

Best of all, if you buy the brand shown here, you get a certified compostable paper you can drop right into your compost bucket when you're finished. No waste!

Good starter recipe

If you've never baked with whole wheat, give this biscuit recipe a try. It is easy and makes delicious biscuits.

Why choose whole wheat?

Despite all the bad press lately about carbohydrates and whole wheat, if you use stone ground whole wheat flour, you are in for a slew of health benefits, according to The World's Healthiest Foods.

On their page, titled simply, Whole Wheat, you will find links to numerous studies in support of the advantages of whole wheat over white flour. Just a few of these are:

  • Lower risk of Type II diabetes
  • Lower weight in women
  • Improved upper and lower gastrointestinal well-being
  • Protection against breast cancer when combined with fruit
  • Protection against childhood asthma when combined with fish

The list goes on and on, but don't take my word for it. Follow the link and check out the claims and studies.

Do let me know if you try this recipe

I'd love to know how it works for you, and ways you change it up.

If this is your first whole wheat recipe, please feel free to ask questions. I've been baking with whole wheat since 1972, made lots of mistakes over the years, and learned from them. If I don't have an answer, I'll do my best to help you find it.

If you are a fan of whole wheat, feel free to share your tips for successful baking. You never know who might need just that answer.


© 2014 Kathryn Grace

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    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @Lady Lorelei: Thank you. I bet he will love them.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @CherylsArt: They are SO good with red peppers. Pretty too.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Mary Crowther: Thank you. They are indeed.

    • Lady Lorelei profile image

      Lorelei Cohen 3 years ago from Canada

      Ooooh look so yummy. I can see my husband peeking over my shoulder at the picture.

    • CherylsArt profile image

      Cheryl Paton 3 years ago from West Virginia

      Sounds good, I think I would like red peppers in mine. : )

    • Mary Crowther profile image

      Mary Crowther 3 years ago from Havre de Grace

      These sound yummy!

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @VioletteRose LM: Thank you. We surely think so, and our grandchildren love them too.

    • VioletteRose LM profile image

      VioletteRose LM 3 years ago

      They look delicious!

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @Elsie Hagley: You're welcome.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Craftymarie: Thank you. They are SO good.

    • Elsie Hagley profile image

      Elsie Hagley 3 years ago from New Zealand

      I like the look of these, must cook some, thanks for sharing.

    • Craftymarie profile image

      Marie 3 years ago

      I am a real cheese fiend and am much more likely to reach for a cheese board than chocolate. I know I would love these. Definitely with a good butter spread on top.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Margaret Schindel: Too funny. I'm eating one as I read your kindly comment. I baked them two days ago, but they're still wonderful, if I do say so myself. Just a couple minutes in the toaster oven, and they're hot and fresh. Hope your hubby enjoys them as much.

    • smine27 profile image

      Shinichi Mine 3 years ago from Tokyo, Japan

      I have been loving your whole wheat recipes. I recently made the whole wheat pie crust and it was fab. I have to try this one soon.

    • Margaret Schindel profile image

      Margaret Schindel 3 years ago from Massachusetts

      I, too, have been loving your quick, easy, tasty and wholesome recipes! My husband loves biscuits, so I'm definitely going to give these a try soon. :)

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @smine27: So glad to learn you enjoyed the pie crust, and I am extra gratified you tried it, having read your lens on how you reduced your carbs and lost weight. Thank you! I hope you like the biscuits as much.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @Merrci: You're welcome. Always a pleasure to see your pic on my pages. Thank you for taking a look.

    • ecogranny profile image
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      Kathryn Grace 3 years ago from San Francisco

      @Sable: I'm sure you could! Thank you for visiting.

    • ecogranny profile image
      Author

      Kathryn Grace 3 years ago from San Francisco

      @DebMartin: I do hope you find these to be as easy and tender as they are for me. The trick is starting with room temperature butter, then chilling the cut flour/butter mixture for 30 minutes. Makes all the difference!

    • profile image

      Sable 3 years ago

      Your sweetheart is lucky :). You make this sound like even I could make these. I love this new, simpler format!

    • profile image

      DebMartin 3 years ago

      I will try these. Thanks. I've not had much luck getting fluffy biscuits from whole wheat flour. Would love to master this.

    • Merrci profile image

      Merry Citarella 3 years ago from Oregon's Southern Coast

      These look delicious! I'd love to make your whole wheat version. Thanks for sharing this.