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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 104.4
  • Total Fat: 4.2 g
  • Cholesterol: 11.0 mg
  • Sodium: 30.6 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Kitchen Basics: Buttermilk Biscuits calories by ingredient
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Kitchen Basics: Buttermilk Biscuits

Submitted by: CHEF_MEG
Kitchen Basics: Buttermilk Biscuits

Introduction

This Southern staple gets a dose of fiber--with half of the fat of the original. Make a double batch over the weekend and freeze for the busy weekday mornings. This Southern staple gets a dose of fiber--with half of the fat of the original. Make a double batch over the weekend and freeze for the busy weekday mornings.
Number of Servings: 12

Ingredients

    1 cup all-purpose flour*
    3/4 cup white whole wheat flour
    1 teaspoon sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    4 tablespoons unsalted butter, frozen
    3/4 cup low-fat buttermilk**
    1 tablespoon skim milk

    * You can use all whole-wheat flour, but the biscuits will be tougher.
    ** No buttermilk? Mix 3/4 cup skim milk with 1 tablespoon vinegar. Set aside for 10 minutes, then use in place of buttermilk.



Tips

Serve these with Chef Meg's Mock Sausage Gravy!
Freezing the butter will make the biscuits flaky!

I love this "blank canvas" recipe because you can add a splash of color and flavor with just about any ingredient you can think of. Try adding 1/3 cup chopped chives and 2 tablespoons grated Parmesan cheese. If you are looking for something spicy, add 1/3 cup shredded sharp cheddar, 1 tablespoon drained and chopped green chilies, and 1/2 teaspoon chili powder.


Directions

Preheat the oven to 400 degrees.
Prep a sheet pan with nonstick cooking spray or line with a silicone baking mat.

Combine the dry ingredients in a large mixing bowl. Remove the butter the from freezer and use a box grater to grate the butter into dry mixture. Work the butter into the dry ingredients using a pastry cutter or two dull butter knives.
Add the buttermilk and stir just until the mixture is combined.

Roll the dough onto a lightly floured cutting board. Gently pat it into a flat 8-inch circle.
Using a 2-inch circle cookie cutter, cut the dough into circles and transfer onto a baking pan. Your circles should almost touch to avoid "wasting" dough. Any leftover dough scraps can be re-rolled and cut.
Brush the top of each biscuit with milk.

Bake 17-18 minutes, until lightly browned on the bottom.

Cool before freezing.
Reheat in toaster oven just until warmed.

Serving Size: Makes 12 biscuits.






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Member Ratings For This Recipe

  • ITSON2009

    Very Good
    10 of 11 people found this review helpful
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    I made these with some grated cheddar. I did not roll the dough, I just grabbed a large spoon and scooped into the baking sheet and they turned out great. - 4/15/12

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  • CKAYAK05


    6 of 6 people found this review helpful
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    also if you don't keep buttermilk on hand, there is dried skim buttermilk (add water to bring to volume) so it doesn't spoil...I can never get the vinegar trick to work! also loved freezing butter idea! - 5/10/12

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  • VXWALL1942

    Incredible!
    6 of 6 people found this review helpful
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    Honest to Pete!! Another SUPER recipe with lower carbs. Easy, healthy and light. Added cheddar and peppers are great with seafood gumbo or chicken soup! Thanks - I don't feel deprived. - 5/8/12

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  • 1STTOOHIASMOM


    5 of 6 people found this review helpful
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    I made larger drop biscuits (as in I got 7 rather than 12) but that's primarily because I was making them for a 25 year old athlete rather than for myself. Not a big bread fan in general, but these went over quite well. This makes great cinnamon rolls too! - 5/20/12

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  • KOUBAM177


    3 of 3 people found this review helpful
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    What does freezing the butter do? - 5/24/12

    Reply from CHEF_MEG (6/4/12)
    Freezing the butter keeps it from melting until you bake the dough, which makes for flakier biscuits.


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  • DIANNE3560


    3 of 3 people found this review helpful
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    Mom use to make these and flatten into a baking pan and cut it into square after baking. She called it a Railroader. Something for my dad. Maybe he liked it because it sounded a little more masculine. :)) It was great. I've made these before dropped from a spoon and they turned out wonderful. - 5/8/12

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  • SHELLEYJAZ

    Incredible!
    2 of 2 people found this review helpful
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    made these this morning...they are GREAT!!!!! I used whole wheat pastry flour in place of the white whole wheat flour...my dad loved these....so he took the rest home... - 7/5/12

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  • DR_DEEPA

    Incredible!
    2 of 3 people found this review helpful
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    Healthy &light biscuits. - 5/8/12

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  • KATETK

    Very Good
    2 of 2 people found this review helpful
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    Just like my mothers recipe except this one doesn't get as heavy when you add the whole wheat flour as when I have tried to do that before. Very good and fast. Works even in the toaster oven so the kitchen doesn't get all hot from the big oven. - 5/2/12

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  • JOYFULMN


    2 of 2 people found this review helpful
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    I'm going to try the buttermilk / butter proportions used here in my whole wheat pstry flour biscuits that I don't like to make because I LOVE them.
    - 4/17/12

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  • DWSCHUYLER


    1 of 1 people found this review helpful
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    Are these something you can use for "strawberry shortcake?" - 5/8/13

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  • WOLFCHEATER

    O.K.
    1 of 1 people found this review helpful
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    I used salted butter because I don't have unsalted and omitted the salt. I also had to make my own buttermilk. I also added equal parts of thyme, rubbed sage and chives. Even after doubling the sugar, I found them bland. Will try to make these with what the recipe calls for next time. - 1/18/13

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  • PATRICIAANN46

    Incredible!
    1 of 2 people found this review helpful
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    Soooooo Gooooood!!!!!!! - 5/8/12

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  • MOMKAT4310

    Incredible!
    1 of 1 people found this review helpful
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    I used white whole wheat flour and they turned out well. Basic as the recipe 1st time around. - 5/8/12

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  • GRAMPIAN


    1 of 4 people found this review helpful
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    Good. - 4/9/12

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  • CNELSON19M56Y

    O.K.
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    I used white and whole wheat flours. After I added the buttermilk, it was almost soupy. No way it could be rolled as a dough. Just made drop biscuits instead. Tasted fine. Wanted a rolled biscuit. Did the whole wheat flour cause soupy texture? I did measure all correctly. I am an experienced baker. - 5/9/13

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  • ROMANTILLY


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    You can easily substitute 100% all Hard White winter wheat, or 100% Soft White Spring Wheat and use 100% whole wheat flour and never have to use "all-purpose" flour again. I made home made lemon bars, chocolate chip cookies, everything with fresh ground white wheat. - 5/8/13

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  • LSIG14

    Incredible!
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    These are sooo good! Of course I could not eat just one. They are so light and fluffy! I, also, made them drop biscuits as in the picture! - 5/8/13

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  • UNC-FAN


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    Good biscuits. I usually have a large tub of plain (not vanilla) yogurt in the fridge. It's a perfect substitute for buttermilk -- in any recipe; use the same measurement. - 5/8/13

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  • CHANCE2B

    Very Good
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    Very good, healthier and a base for other added ingredients. - 5/8/13

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  • CHANGINGSAM


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    Is there a way to make these gluten-free? - 5/8/13

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  • LALASLAND

    Incredible!
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    This biscuit recipe is very good! I made it to go with chicken soup tonight, and my husband says they're a five, so I gave it one! Thank you for a great recipe to keep on hand! - 5/5/13

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  • GOLDIEGAL


    0 of 1 people found this review helpful
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    Very good! - 4/5/13

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  • SUGARSMOM2


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    i like the whole use of wheat flour and white flour to make the mixture to use . these are fluffy and light . good . - 1/31/13

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  • ZIGGY7611


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    Thank you for including alternate ingredients for Buttermilk. We can't get buttermilk where I live (Northern Mexico). Worked great! - 1/19/13

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