Whole-Wheat Buttermilk Biscuits

Chef Lance Gummere makes these incredible biscuits with just a little bit of cheddar cheese to give them a savory flavor.

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  • Servings: 9
KEY: Baking, Thanksgiving, American, Southern/Soul Food, Breads, Rolls & Muffins, Make Ahead, Staff Favorites, Vegetarian, Breakfast, Brunch

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Ingredients

  • 2 cups whole-wheat flour
  • 1 tablespoon turbinado sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup shredded sharp cheddar cheese
  • 1 stick cold unsalted butter, cubed
  • 1/2 cup plus 2 tablespoons buttermilk

How to make this recipe

  1. Preheat the oven to 450°. In a large bowl, whisk the flour, sugar, baking powder and salt. Whisk in the cheddar cheese. Using your fingers or a pastry blender, rub or cut in the butter until the mixture resembles coarse meal with some pea-size pieces remaining. Mix in the buttermilk, stirring, just until the dough holds together.
  2. On a lightly floured work surface, roll out the dough to a 7 1/2-inch square that's 3/4 inch thick. Cut the dough into nine 2 1/2-inch squares and transfer the squares to an ungreased baking sheet. Bake the biscuits for about 12 minutes, until golden brown on top. Let the biscuits cool slightly and serve.
Contributed By Photo © Jonny Valiant Published October 2013

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