Whole Wheat Herb Buttermilk Biscuits

Because sometimes you need your breakfast to be extra special..

Or you just want some damn buttermilk biscuits… and since it’s the holidays and no store is open- you need to make them for yourself.

Real life problems. The struggle is real.

After staying up until the wee hours or the morning on New Years (aka 2am- way past my normal bed time of 10:30pm), all I wanted for breakkie was biscuits. And smoked salmon. And goat cheese. And maybe a fried egg. I’m surprisingly motivated to cook when I want something bad enough- regardless of having lack of sleep.

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These biscuits surprisingly come together really quickly. And they have dual purpose. I used the rest of the recipe to top my Chicken/Turkey pot pies that we had for dinner that night. (that recipe will be coming up next Monday- so stay tuned).

Whole Wheat Herb Buttermilk Biscuits

Print Recipe

Ingredients

  • 1/2 cup cornmeal (if not using, add another 1/2 cup flour)
  • 1 1/2 cups whole-wheat flour
  • 2 tsp Herb de Provence or rosemary
  • 2 tsp garlic powder
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp pepper
  • 1/3 cup grated Parmesan
  • 1/4 cup cubed butter (cold)
  • 3/4 cup buttermilk
  • 1 bunch green onions sliced finely
  • Topping:
  • Egg (whisked) - for egg wash
  • 2 tsp coarse salt
  • fresh ground pepper
  • 3 tbsp grated Parmesan cheese

Instructions

1

Whisk together the cornmeal, flour, herbs, garlic powder, salt, baking powder, baking soda, and pepper.

2

Add the Parmesan and butter. Cut the butter into the flour. My favourite way to do this is to grate the butter using a coarse grater and mix it in. You can also use your hands to break apart the butter or a food processor and buzz the butter a couple times with the flour until the butter is in pea sized clumps.

3

Add the buttermilk and green onions- Stir well to incorporate and mold into a large disk. Cover with plastic wrap and refrigerate for 30 min.

4

Preheat the oven t 425 degrees F. Line a baking sheet with parchment or a Silpat.

5

On a floured work surface, roll out the disk of dough until it is approximately 1/2-3/4 inch thick. Using a round pastry cutter cut out disks of the dough to form the biscuits. Set on the baking sheet. Brush the tops with an egg wash or a bit of milk. Sprinkle with coarse salt, pepper and grated Parmesan. Bake for 15-20 minutes or until golden.

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