Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
  • Calories 104.4
  • Total Fat 4.2 g
  • Saturated Fat 2.5 g
  • Polyunsaturated Fat 0.2 g
  • Monounsaturated Fat 1.2 g
  • Cholesterol 11.0 mg
  • Sodium 30.6 mg
  • Potassium 90.0 mg
  • Total Carbohydrate 13.5 g
  • Dietary Fiber 1.0 g
  • Sugars 1.4 g
  • Protein 2.6 g
  • Vitamin A 3.0 %
  • Vitamin B-12 0.7 %
  • Vitamin B-6 0.5 %
  • Vitamin C 0.3 %
  • Vitamin D 0.0 %
  • Vitamin E 0.4 %
  • Calcium 2.6 %
  • Copper 0.9 %
  • Folate 5.0 %
  • Iron 4.8 %
  • Magnesium 1.0 %
  • Manganese 3.6 %
  • Niacin 3.1 %
  • Pantothenic Acid 0.9 %
  • Phosphorus 2.6 %
  • Riboflavin 4.5 %
  • Selenium 5.6 %
  • Thiamin 5.8 %
  • Zinc 0.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Whole-Wheat Buttermilk Biscuits

View the full Whole-Wheat Buttermilk Biscuits Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Whole-Wheat Buttermilk Biscuits

36 calories of Flour, white, (0.08 cup)

34 calories of Butter, unsalted, (0.33 tbsp)

25 calories of Flour White Whole Wheat Flour 1/4 cup, (0.25 serving)

6 calories of Buttermilk, lowfat, (0.06 cup)

1 calories of Granulated Sugar, (0.08 tsp)

0 calories of Milk, nonfat, (0 cup)

0 calories of Arm & Hammer Baking Soda, (0.04 tsp)

0 calories of Baking Powder, (0.17 tsp)

0 calories of Condements - Salt - No Salt substitute - 1/4tsp 1.3g, (0.08 serving)

Nutrition & Calorie Comments  

not a lot of fat and whole grains Submitted by:

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Great basic biscuit recipe. Thanks Chef Meg! (I like the add-in ideas too.) It's the best I've found for calories, tastes great too.
I used all whole wheat flour, they weren't tough.
Rather than pressing out the dough I dropped them with a 2 TBSP scoop (I was short on time), it made 22 biscuits.
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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) Submitted by:

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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! Submitted by:

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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. Submitted by:

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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. Submitted by:

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You can also make biscuits by just using self rising flour and water...drop onto parchment fat...great with gravy, or to make a sandwich or to put fruit spread on Submitted by:

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