bread · breakfast · desserts · freezer friendly · kid friendly · recipes

whole wheat buttermilk biscuits with strawberries

2 C white whole wheat flour  •  1 C all purpose flour
1 T flax seed meal  •  1/4 C sugar  •  4 tsp baking powder
1 tsp sea salt  •  1 tsp cream of tartar  •  2 T powder sugar
1/2 C butter, unsalted  •  1 1/4 C buttermilk, or sour milk*
1/4 C whipping cream, plus some for brushing tops
1 C fresh strawberries, chopped
course sugar for sprinkling, optional

I recently made these biscuits with my daughter and shared them on Instagram, many of you requested the recipe and so here it is! These biscuits are bright, sweet and flaky. I love the little bits of sweet strawberries you get in each bite. They make a great breakfast, tea time appetizer or even dessert when served with ice cream and whipping cream.


Preheat oven to 450 degrees F.

Prepare baking sheet by covering it with parchment paper and set aside. First, you will need a large bowl with a hand mixer or standing electric mixer with the dough  paddle attached. Dice fresh strawberries and mix in powder sugar, set aside. Stir together the flour, baking powder, sugar, salt and cream of tarter. Dice butter into small cubes and blend into flour mixture until the mixture resembles course crumbs. Then slowly add in the buttermilk and whipping cream until mixture comes together. Add in the flax seed meal and beat for about 30 seconds or just until blended. Finally, fold in the diced fresh strawberries, gently, until evenly dispersed. Drop dough in heaping spoonfuls onto the prepared baking sheet, brush tops with whipping cream and sprinkle with course sugar, I prefer to use a course pure cane sugar. Bake for 10 minutes or until golden. Enjoy with butter, jam or a sweet whipped buttercream.

Makes 1 dozenwhole_wheat_biscuits_strawberry_blog

*To sour your milk, if you do not have buttermilk handy, add 1 T white vinegar or lemon juice to your milk. Stir well and set aside for at least 7 minutes. Milk will curdle when ready.

… Happy Monday!


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