These biscuits can be sweet, they can be savory, they can be breakfast or even dessert. Basically they’re the only whole grain biscuit recipe you’ll ever need!
Unlike many biscuit recipes, this one doesn’t use yeast- meaning you can make the biscuits right away, and don’t have to wait around for them to rise or rest. Additionally, instead of highly processed, bleached white flour, these biscuits are made with whole wheat flour– so you have an additional boost of fiber along with the recipe!
While I chose to use butter in the recipe (because attempting to replicate the buttery flavor of classic biscuits with applesauce or yogurt seemed like a crime to me), I chose to use grass-fed butter because it contains more Omega-3 fatty acids (good fats!) and vitamin-k2 than regular, grain-fed butter. So you don’t have to feel quite as guilty as you eat biscuit after biscuit! 😉
My favorite way to enjoy these biscuits is with a bit of homemade jam (I used a strawberry lavender jam I picked up at a farmer’s market last year!), but spreading them with peanut butter, Nutella, or cream cheese would be just as yummy! Or, if you’re more of a savory biscuit person, like my mom, try topping the warm biscuits with fresh made scrambled eggs, sharp cheddar cheese, and a bit of bacon. (A little bacon never hurt nobody! 😉 )
In fact, if you’re in a strawberry shortcake mood, you can easily top these biscuits with a bit of cool whip, strawberries, and powdered sugar for a decadent (and less guilty) treat! (Or use this recipe for a dairy-free strawberry shortcake option!)
Whether you’re serving them at Sunday Brunch or enjoying as strawberry shortcake by the pool, these versatile biscuits are the perfect recipe for any occasion!
And they’re good for you too! 🙂
Homemade Whole Grain Honey Biscuits
- 1 c whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 c unsalted grass-fed butter
- 1/4 c unsweetened almond milk
- 1 tbs honey
Preheat oven to 450°F. Add flour, baking powder, and salt to a mixing bowl. Cut in butter until the mixture resembles coarse bread crumbs. Add milk and honey and stir until dough is soft and moist. Scoop dough onto a lightly floured surface and roll out into a 1/2 in thick rectangle. Cut out biscuits using a floured circular cookie cutter (or even the rim of a glass). Repeat with remaining dough. Place onto an ungreased baking sheet and bake 10 minutes, or until golden brown.
Nutrition Information (from myfitnesspal.com)
(Yields a half dozen biscuits)
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