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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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  • These were good. I am still learning how to make a recipe lower fat and how to use white wheat, so this is a good model. Ironically, my adult daughter missed the higher fat content! - 2/24/14

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  • Were good for healthy biscuits, but I think next time I will try them with something added to give them a little more flavor. - 10/7/13

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  • I made these for strawberry shortcake. They were simple & delicious! I was to cheap to buy the white whole wheat flour (2x as expensive) so I used regular whole wheat flour. I was surprised @ how much I liked the mixed flour taste. I also used 1% milk. Will be making these yummy biscuits again! - 6/17/13

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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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  • 0 of 3 people found this review helpful
    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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  • 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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  • 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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  • Very good, healthier and a base for other added ingredients. - 5/8/13

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  • 0 of 3 people found this review helpful
    Is there a way to make these gluten-free? - 5/8/13

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

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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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  • 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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  • 0 of 3 people found this review helpful
    I omit the sugar and the milk glaze when I make buttermilk biscuits. You can also make these with rye flour instead of the whole wheat for a lower glycemic index. I make my own biscuit mix so often use that instead of doing the scratch thing. - 1/12/13

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  • Turned out great! Definitely will make again! - 12/25/12

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  • Great breakfast biscuit! Easy to make. - 10/20/12

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  • Incredible!
    0 of 3 people found this review helpful
    These are great with some shredded sharp cheddar and chopped chives added to the dough. I also just did the drop method, rather than rolling. Works great! - 10/16/12

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  • 0 of 2 people found this review helpful
    I turned them into drop biscuits. I didn't have butter that I could find, so I skipped it and added some cheese and thyme. They turned out great! - 10/3/12

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  • 0 of 4 people found this review helpful
    This sounds SUPER yummy! I am going to try this recipe this weekend and see if my 3 boys like it... - 9/13/12

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  • These were very good. I ended up making the first few a little too thin but they still had a great flavor. I will make these again. - 8/22/12

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  • 0 of 3 people found this review helpful
    spoon out flat in pan & cut into sq's try with mock gravy, - 5/26/12

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  • 0 of 3 people found this review helpful
    I'm planning to try this, but wonder why it includes sugar? I've never put sugar in biscuits. - 5/12/12

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  • 0 of 2 people found this review helpful
    The only thing I need to add to this is someone to bake them for me. :D - 5/10/12

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  • very good! - 5/10/12

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  • Good
    0 of 3 people found this review helpful
    could you do this w/o rolling them out? - 5/10/12

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  • 0 of 3 people found this review helpful
    What would be the vegan alternative for low fat buttermilk and skim milk? - 5/9/12

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  • 0 of 3 people found this review helpful
    I will try this on my family they love biscuits and gravy - 5/8/12

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  • They are delicious! - 5/8/12

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  • Very Good
    0 of 3 people found this review helpful
    Going to make them tonight - 5/8/12

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  • Very good! - 5/8/12

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  • 0 of 3 people found this review helpful
    This sounds great, and I plan to use soy milk to make the biscuits. - 5/8/12

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  • I swear mine always turn out to be great fodder for a cannon... but Bisquick ones always work for me...LoL - 5/8/12

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  • 0 of 3 people found this review helpful
    Can't wait to try these!! - 5/4/12

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  • Loved It! - 4/18/12

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  • 0 of 4 people found this review helpful
    I have dairy issues...would using soy or rice milk have a major impact on flavor? - 4/17/12

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  • 0 of 3 people found this review helpful
    5 simple and low fat - 4/17/12

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  • 0 of 4 people found this review helpful
    Sounds like a winner! - 4/15/12

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