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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 Whole-Wheat Buttermilk Biscuits calories by ingredient
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Whole-Wheat Buttermilk Biscuits

Submitted by: CHEF_MEG
Whole-Wheat 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


  • Very Good
    13 of 16 people found this review helpful
    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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  • Incredible!
    8 of 10 people found this review helpful
    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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  • 7 of 10 people found this review helpful
    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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  • 7 of 10 people found this review helpful
    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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  • 3 of 3 people found this review helpful
    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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  • 3 of 3 people found this review helpful
    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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  • Incredible!
    2 of 2 people found this review helpful
    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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  • Good
    2 of 2 people found this review helpful
    These are good. That said, why is it that the picture attached to the recipe (I see it often) doesn't match the finished product. This picture depicts a drop biscuit, not a rolled biscuit. Curious. - 5/8/12

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  • Incredible!
    2 of 4 people found this review helpful
    Healthy &light biscuits. - 5/8/12

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  • Very Good
    2 of 2 people found this review helpful
    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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  • 2 of 4 people found this review helpful
    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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  • 1 of 3 people found this review helpful
    Is there a difference between whole wheat flour and "white whole wheat flour" besides color?? - 9/13/13

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  • Incredible!
    1 of 1 people found this review helpful
    I used all whole wheat pastry flour. They were not heavy and tasted great! - 7/30/13

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  • 1 of 4 people found this review helpful
    Are these something you can use for "strawberry shortcake?" - 5/8/13

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  • O.K.
    1 of 4 people found this review helpful
    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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  • 1 of 4 people found this review helpful
    You can also make biscuits by just using self rising flour and water...drop onto parchment paper...no fat...great with gravy, or to make a sandwich or to put fruit spread on - 1/12/13

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  • Incredible!
    1 of 5 people found this review helpful
    Could you use whole wheat flour instead of white whole wheat flour? - 1/12/13

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  • 1 of 3 people found this review helpful
    I am newer to this whole thing...but what is 'white' whole wheat flour? - 9/14/12

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

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  • Incredible!
    1 of 1 people found this review helpful
    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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  • 1 of 4 people found this review helpful
    The photo is of biscuits dropped with a spoon. Rolling the dough and cutting it results in traditional biscuits. Sounds good though. I'll try it with the cheese. - 4/17/12

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  • 1 of 7 people found this review helpful
    Good. - 4/9/12

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  • Whole wheat white flour is like an albino wheat floor. It is milder and closer to the taste of white flour - 11/7/14

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  • These were really good, I made them as a drop biscuit and my family loved them. I avoid this kind of bread, it would be too easy for me to pop a few! - 11/6/14

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  • White whole wheat flour is made with hard white wheat and tastes milder than regular whole wheat and has a lighter color. Since it's milder tasting, it tastes more like white flour and the finished baked goods look more like traditional biscuits. Pastry flour is made with soft wheat (less protein) - 11/6/14

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