Hearty Honey Whole Wheat Biscuits that are crisp on the outside, tender on the inside and slightly sweet throughout!
Well, Butter My Biscuits!
I’m a big fan of biscuits! These Honey Whole Wheat Biscuits are our new fave as they’re making morning appearances quite often these days! I can have them ready in less than 30 minutes and everyone loves them! So easy to bake and oh so comforting to eat!
The Best Biscuits for Gravy!
I grew up eating them for breakfast with a dab of butter and a spread of jam or a big spoonful of sausage gravy. Mmmm! We also serve them alongside homestyle meals such as fried chicken, beef stew and meatloaf. Comfort food classics made even better with a biscuit by their side!
Tender, Nutritious, Biscuit Perfection
They’re made more nutritious and heartier from the whole wheat flour, but still super tender with a nice fluff in every bite. A little butter goes a long way as they have the most amazing buttery texture to compliment the sweetness of the honey and the slight saltiness throughout. Biscuit perfection! They keep well for a few days and are awesome when sliced and reheated under the broiler for a few minutes with a little butter & honey melting on top. Heavenly!
What Do I Need to Make Honey Whole Wheat Biscuits?
(see recipe card for measurements and details)
- Whole wheat flour
- Baking powder
- Kosher salt
- Heavy cream
- Honey
- Unsalted butter, melted
- Baking sheet
- Nonstick cooking spray
How to Make Honey Whole Wheat Biscuits
- Preheat oven to 425°F. Lightly grease a baking sheet with non-stick cooking spray and set aside.
- In a large bowl, whisk together the whole wheat flour, baking powder and salt.
- In a medium bowl, whisk together the cream, honey and 2 tablespoons melted butter. Make a well in the center of the dry ingredients and add the wet ingredients. Stir with a wooden spoon until just combined and then turn out onto a lightly floured surface and knead with your hands until well combined.
- Pat the dough out onto the floured surface to about 1-inch thickness. Cut into circles with a round cutter and place on the prepared baking sheet.
- Gather remaining dough and repeat cutting into rounds until all dough has been used.
- In a small bowl, whisk together the other 2 tablespoons melted butter and 1 tablespoon honey. Brush onto biscuits. Bake for 10-12 minutes or until biscuits are golden brown around the edges and on top.
More of the Best Bread, Biscuit and Roll Recipes
The bread makes the meal! And my collection of The Best Bread, Biscuit and Roll Recipes is filled with easy, delicious biscuits, breads, cornbreads, and yeast rolls to make any dinner more hearty and satisfying!
How to Serve and Store Honey Whole Wheat Biscuits
Serve with butter and more honey. To reheat the next day, slice them in half, spread a little butter on each half and place on a baking sheet under the broiler for 1-2 minutes or until perfectly toasted.
So go ahead and bake a pan for the fam! They’re bound to love ‘em! So cravable and comforting! If you make these Honey Whole Wheat Biscuits and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Honey Whole Wheat Biscuits
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 8
- Category: Breakfast
Description
Hearty Honey Whole Wheat Biscuits that are crisp on the outside, tender on the inside and slightly sweet throughout!
Ingredients
Biscuits:
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup heavy cream
- 3 tablespoons honey
- 2 tablespoons unsalted butter, melted
Glaze:
- 2 tablespoons unsalted butter, melted
- 1 tablespoon honey
Instructions
- Preheat oven to 425°F. Lightly grease a baking sheet with non-stick cooking spray and set aside.
- In a large bowl, whisk together the whole wheat flour, baking powder and salt.
- In a medium bowl, whisk together the cream, honey and 2 tablespoons melted butter. Make a well in the center of the dry ingredients and add the wet ingredients. Stir with a wooden spoon until just combined and then turn out onto a lightly floured surface and knead with your hands until well combined.
- Pat the dough out onto the floured surface to about 1-inch thickness. Cut into circles with a round cutter and place on the prepared baking sheet. Gather remaining dough and repeat cutting into rounds until all dough has been used.
- In a small bowl, whisk together the other 2 tablespoons melted butter and 1 tablespoon honey. Brush onto biscuits. Bake for 10-12 minutes or until biscuits are golden brown around the edges and on top.
- Serve with butter and more honey. To reheat the next day, slice them in half, spread a little butter on each half and place on a baking sheet under the broiler for 1-2 minutes or until perfectly toasted.
I made these biscuits and they were excellent. I cut the recipe and half. I had to add additional cream And only had salted butter, but they turned out perfect.
Thank you for sharing this recipe!
Hi, Min! I’m so glad they worked out for you. I’ve had to use salted butter when it was all I had and it was totally fine, too. So happy to hear you enjoyed!
I use half whole wheat and half self-rising flour. Also, I use salted butter,2% milk and honey. I cook it at 450. Sometimes it comes out crewe inside. What should I do.
Hi, Ronald! I’m afraid I can’t help too much since that’s not the recipe I use!
turned out flat?
Hi, Clarissa! Oh, no! That shouldn’t happen. Let’s see if we can fix it. Assuming you used the full tablespoon of baking powder (and not soda, as baking powder gives for lift)? Are you at a high altitude by any chance? If you lower your oven 15 degrees and cook longer, that can be a solution. I hope you this helps if you try them again!
Could you use milk instead of cream?
Hi Brandie! Yes, you certainly can. I would recommend whole milk, if possible, for the fat content, but skim milk will work just fine. The texture of the biscuits will be lighter. I hope this helps. Enjoy!
i haven’t mad the biscuits yet, but I would like to know if I can substitute sea salt for kosher salt?
Hi Henrietta! Yes, I often substitute and it works great. I find that sea salt makes them a little saltier. Enjoy!
made during a very gloomy day took about 16-17 minutes instead of 12
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That looks delicious!!!!!!