Biscuits, who doesn’t love them? Flaky, buttery, and comforting. Perfect at breakfast, lunch, or dinner. No yeast to deal with, no waiting on your bread to rise. No kneading required. Perfect on soups and stews, perfect as the base of a breakfast sandwich. Divine smothered with sausage gravy. I fell in love a little more with biscuits just writing that paragraph.
Why you’ll love these biscuits
Quick and easy: I’ll always love a quick and easy recipe that doesn’t require kneading or rising time. While I obviously love a good yeast bread (this cinnamon vanilla bean swirl bread is to die for and homemade Parker House rolls are incredible), I hardly ever make a homemade loaf. In the meantime, we have muffins and biscuits to fill our home with the irresistible smell of a homemade baked good in the oven. Unique and hearty: I use all whole wheat flour in addition to cornmeal for crunch. However, if you or your family aren’t accustomed to eating whole wheat baked goods, I’d recommend starting with a 50/50 ratio of all-purpose flour and whole wheat flour. If you’re looking for more of a classic recipe, you’ll love these herbed buttermilk biscuits, they are amazing with beef stew!). Cheesy: I add a touch of cheddar cheese and pepper in these biscuits (I fell in love with that combo ages ago and I haven’t stopped using it!). These whole wheat biscuits are absolutely perfect for any meal, but I’m picturing them alongside that Easter ham or with ham leftovers! Or if winter is hanging on in your neck of the woods, try biscuits with a nice bowl of minestrone soup.
Looking for more biscuits? I’m excited to try these Cheddar Bay Biscuits from Mom on Timeout and Pumpkin Sage Drop Biscuits from She Wears Many Hats. Quick-Start Guide!
