I love having a well stocked freezer. I am always on the move, and I want food I can just grab and be on my way. I avoid anything prepackaged, so the contents of my freezer are usually homemade. Biscuits happen to be one of my favorite things to stick into the freezer. They actually freeze quite well! They are calorie dense, but that is a plus if I want something to sustain me through a busy day. The combination of cheese, pecans and whole wheat makes these hearty and substantial with a great taste. Also, I love the tang that comes from the buttermilk. I think they make a good snack because they have less white flour that a bagel that I might grab otherwise.
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon powdered sugar
- 1/2 cup finely chopped pecans
- 2 ounces sharp cheddar
- 6 tablespoons cold butter, cut in slices
- 1 cup plus 2 tablespoons buttermilk
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with baking parchment.
- Whisk together the flours, baking powder, baking soda, salt, and powdered sugar. Rub the butter into the flour mix, using your finger tips.
- Grate the cheese over the flour and butter mixture, stirring the grated cheese into the mix. Stir in the chopped pecans.
- Quickly stir the buttermilk into the flour mixture and scoop onto the baking sheet using a spring-release scoop.
- Bake the biscuits for about 18 minutes, until the tops are lightly brown.
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