These savory wheat and cheese biscuits are a delightful twist on a classic. They combine the heartiness of whole wheat flour with the sharp tang of cheddar cheese for a truly satisfying bite. Imagine sinking your teeth into a warm, fluffy biscuit with a perfectly crisp exterior and a melt-in-your-mouth cheesy interior. Sounds dreamy, right?
Perfect for breakfast, brunch, or as a side dish with your favorite soup or stew, these biscuits are incredibly versatile and easy to make. I developed this recipe after countless attempts to get that perfect balance of flavors and textures, so I hope you'll love it as much as I do! My friend, Sarah, even uses them for her gourmet grilled cheese. It's a game changer!
Required Equipments
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Baking sheet
- Rolling pin
- Wire rack
- Oven
Savory-Wheat-and-Cheese-Biscuits
These savory wheat and cheese biscuits are a simple yet delicious recipe that combines the best of both worlds: hearty whole wheat flour and the delightful tang of cheddar cheese. They're perfect as a side dish or a delightful treat on their own!
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 450°F (232°C). This is crucial for getting those fluffy, golden-brown biscuits. Don't skip this step!
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 cup whole wheat flour, 2 tablespoons baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda. Make sure those dry ingredients are well combined – no lumps allowed!
- Grate 1 1/2 cups of sharp cheddar cheese (or your favorite cheese!) into the bowl. Seriously, the more cheese, the merrier. Unless you're lactose intolerant...then maybe go easy.
- Cut in 1/2 cup (1 stick) of cold unsalted butter using a pastry blender or your fingers. Work quickly; you want the butter to stay cold and create those flaky layers. I like to think of it as a little buttery hide-and-seek game.
- Add 1 1/4 cups of cold buttermilk to the dry ingredients. Stir gently with a fork until just combined. Resist the urge to overmix—just bring everything together enough to form a shaggy dough. Remember those lovely layers of butter?
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Using a 2-inch biscuit cutter (or a knife if you're feeling adventurous!), cut out biscuits. If you don't have a cutter, freehand it – it's rustic, I promise!
- Place the biscuits onto an ungreased baking sheet. Bake for 12-15 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean.
- Remove from oven and let cool slightly on a wire rack before serving. Mmm, those warm, cheesy aromas…
- Enjoy immediately! They're best served warm but you can totally reheat them the next day, if there are any left... which there probably won't be, let's be honest
📝 Notes
- For extra flavor, add a pinch of black pepper or garlic powder to the dry ingredients.
- If your buttermilk is not cold, try chilling it in the fridge for 30 minutes before use.
- Don't be afraid to experiment with different types of cheese. Monterey Jack, Gruyere, or even a blend would be delicious!
🍎 Nutrition
Calories: 250
Protein: 7g
Fat: 12g
Carbohydrates: 30g
Fiber: 3g
Calcium: 200mg
