Dipping Biscuits

Name: Dipping Biscuits
Total time: 57 min
Yield: 12 servings
Ingredients: 2½ cups white whole wheat flour; ½ cup unbleached bread flour; 2½ teaspoons baking powder; ¾ teaspoon salt; ¾ teaspoon onion powder; ½ teaspoon baking soda; ½ teaspoon dried ground thyme; ½ teaspoon dried rubbed sage; ¾ cup chilled unsalted butter; 1 cup buttermilk; 1 large egg

Savory homemade biscuits made with whole wheat flour, herbs and spices, perfect for dipping. These fluffy buttermilk biscuits are seasoned with thyme, sage and onion powder for extra flavor.

12 servings

57 min

Published October 4, 2025

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Ingredients

•2½ cups white whole wheat flour
•½ cup unbleached bread flour
•2½ teaspoons baking powder
•¾ teaspoon salt
•¾ teaspoon onion powder
•½ teaspoon baking soda
•½ teaspoon dried ground thyme
•½ teaspoon dried rubbed sage
•¾ cup chilled unsalted butter
•1 cup buttermilk
•1 large egg

Cooking Instructions

1.
Position rack in center of oven and preheat to 400°F. Line large rimmed baking sheet with parchment paper. Whisk whole wheat flour, bread flour, baking powder, salt, onion powder, baking soda, thyme, and sage in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk 1 cup buttermilk and egg in small bowl to blend. Add to flour mixture and mix with fork until evenly moistened (dough will be slightly sticky).
10 min
2.
Turn biscuit dough out onto floured work surface. Knead briefly just until dough comes together, about 4 turns. Gather dough into ball. Using hands, flatten dough to 3/4-inch-thick round. Using 2-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds. Transfer rounds to prepared baking sheet, spacing 1 to 1 1/2 inches apart. Gather dough scraps; flatten to 3/4-inch thickness and cut out additional rounds. Brush tops of biscuits with additional buttermilk.
15 min
3.
Bake biscuits until tops are light golden and tester inserted into centers comes out clean, about 22 minutes. Transfer biscuits to rack. Serve warm or at room temperature.
22 min
4.
A LITTLE AHEAD: Can be made 8 hours ahead. Cool biscuits completely, then wrap in foil and store at room temperature. Rewarm foil-wrapped biscuits in 350°F oven about 10 minutes, if desired, or serve at room temperature.
10 min
5.
FURTHER AHEAD: Dry ingredients (the first 8) can be blended up to 2 days ahead. Cover bowl with plastic wrap and let stand at room temperature.
6.
*White whole wheat flour is milled from 100 percent hard white wheat. It contains all of the germ and bran (and nutritional value) of regular whole wheat, but has a naturally lighter color and milder flavor. It's available at some supermarkets and specialty foods stores and from kingarthurflour.com.

Ingredients

•2½ cups white whole wheat flour

•½ cup unbleached bread flour

•2½ teaspoons baking powder

•¾ teaspoon salt

•¾ teaspoon onion powder

•½ teaspoon baking soda

•½ teaspoon dried ground thyme

•½ teaspoon dried rubbed sage

•¾ cup chilled unsalted butter

•1 cup buttermilk

•1 large egg

Cooking Instructions

Position rack in center of oven and preheat to 400°F. Line large rimmed baking sheet with parchment paper. Whisk whole wheat flour, bread flour, baking powder, salt, onion powder, baking soda, thyme, and sage in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk 1 cup buttermilk and egg in small bowl to blend. Add to flour mixture and mix with fork until evenly moistened (dough will be slightly sticky).

10 min

Turn biscuit dough out onto floured work surface. Knead briefly just until dough comes together, about 4 turns. Gather dough into ball. Using hands, flatten dough to 3/4-inch-thick round. Using 2-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds. Transfer rounds to prepared baking sheet, spacing 1 to 1 1/2 inches apart. Gather dough scraps; flatten to 3/4-inch thickness and cut out additional rounds. Brush tops of biscuits with additional buttermilk.

15 min

Bake biscuits until tops are light golden and tester inserted into centers comes out clean, about 22 minutes. Transfer biscuits to rack. Serve warm or at room temperature.

22 min

A LITTLE AHEAD: Can be made 8 hours ahead. Cool biscuits completely, then wrap in foil and store at room temperature. Rewarm foil-wrapped biscuits in 350°F oven about 10 minutes, if desired, or serve at room temperature.

10 min

FURTHER AHEAD: Dry ingredients (the first 8) can be blended up to 2 days ahead. Cover bowl with plastic wrap and let stand at room temperature.

*White whole wheat flour is milled from 100 percent hard white wheat. It contains all of the germ and bran (and nutritional value) of regular whole wheat, but has a naturally lighter color and milder flavor. It's available at some supermarkets and specialty foods stores and from kingarthurflour.com.