Cheesy Whole Wheat Biscuits
These whole wheat biscuits are comforting, cheesy dinner biscuits made with the goodness of whole wheat flour - ready in less than 25 minutes!
Servings: 6
Ingredients
- 1 cup whole wheat flour
- 1.5 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sour cream
- 3 teaspoons canola oil
- 1 teaspoon water
- 2 sticks mozzarella string cheese
- ¼ teaspoon garlic salt
- ½ teaspoon parsley flakes (optional)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.1 cup whole wheat flour, 1.5 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a separate bowl, combine the sour cream, canola oil, and water.¾ cup sour cream, 3 teaspoons canola oil, 1 teaspoon water
- Add the wet ingredients to the dry ingredients and mix well. If the dough is too sticky, add a little additional water.
- Spray the cups of a 6-cup muffin tin with nonstick cooking spray or brush with a little olive oil.
- Distribute about half of the dough among 6 muffin cups. Cut the mozzarella sticks in thirds, and place a piece in each of the muffin cups.2 sticks mozzarella string cheese
- Distribute the remaining dough among the muffin cups, gently pressing the dough down around the cheese.
- Spray the tops lightly with cooking spray or brush with a little olive oil, and sprinkle with garlic salt and the optional parsley flakes (if desired).¼ teaspoon garlic salt, ½ teaspoon parsley flakes
- Bake for 9-11 minutes until the tops start to become golden brown. Serve immediately.
Notes
- To prep ahead, prepare the dough in advance and store it in the fridge, covered. Let it sit at room temperature for 10-15 minutes before assembling.
- You can try different cheeses, like cheddar, pepper jack, or gouda.
- Mix dried Italian seasoning, thyme, or rosemary into the dough, or add a pinch of chili flakes for a slight kick.
- Replace or supplement the cheese with pre-cooked bacon bits, sun-dried tomatoes, or sautéed spinach for savory surprises.
- My favorite way to serve these biscuits is as a side dish with pasta, roasted chicken, or grilled vegetables. They are perfect for the holidays and will undoubtedly impress your guests!
- These are also great for breakfast, alongside scrambled eggs and fresh fruit.
- Or pair with tomato soup and a light green salad for lunch or a light dinner.
- These biscuits can also be served as a warm appetizer with marinara or ranch dressing for dipping.
- Store leftovers at room temperature for a day or two, or in an airtight container in the refrigerator for up to a week. Reheat in a toaster oven or regular oven at 350°F for about 5-7 minutes for a crispy exterior.
- To freeze, bake and cool the biscuits first. Then wrap each biscuit in plastic wrap and store them in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Nutrition
Calories: 170kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 420mg | Potassium: 210mg | Fiber: 2g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 0.3mg | Calcium: 86mg | Iron: 1mg
