Whole-Wheat Buttermilk Biscuits
(93)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1 cup all-purpose flour*3/4 cup white whole wheat flour1 teaspoon sugar2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt4 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.
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.
Servings Per Recipe: 12
Nutritional Info 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

Member Reviews
  • ITSON2009
     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
  • VXWALL1942
     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
  • 1STTOOHIASMOM
     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
  • CD12491691
     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.

  • CD12374875
     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
  • DIANNE3560
     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
  • CATHYH13
     Whole wheat white flour is like an albino wheat floor. It is milder and closer to the taste of white flour - 11/7/14
  • COLIPTT
     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
  • FAYBEE3
     Is there a difference between whole wheat flour and "white whole wheat flour" besides color?? - 9/13/13
  • VANANDEL
     I used all whole wheat pastry flour. They were not heavy and tasted great! - 7/30/13
  • CD13112341
     I am newer to this whole thing...but what is 'white' whole wheat flour? - 9/14/12
  • SHELLEYJAZ
     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
  • DR_DEEPA
     Healthy &light biscuits. - 5/8/12
  • KATETK
     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
  • JOYFULMN
     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
  • DMEYER4
     I MADE THESE AND PUT FRESH STRAWBERRIES ON TOP.DELICIOUS - 2/18/17
  • DWSCHUYLER
     Are these something you can use for "strawberry shortcake?" - 5/8/13
  • WOLFCHEATER
     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
  • PATRICIAANN46
     Soooooo Gooooood!!!!!!! - 5/8/12
  • MOMKAT4310
     I used white whole wheat flour and they turned out well. Basic as the recipe 1st time around. - 5/8/12
  • JESSIG5
     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
  • GRAMPIAN
     Good. - 4/9/12
  • PREMAM
     I have not heard of white whole-wheat flour so I used whole wheat flour and it was tough.....so may not make it again.... - 11/7/19
  • BEVIEG41
     You can go to Wal-Mart and buy powdered buttermilk. All you do is add water. It works great, that is all I use after throwing away unused buttermilk that I bought from the store in 1 quart containers. Used 1Cup and heaved the rest. no more, powdered works just fine. - 11/6/18
  • PLATINUM755
     SUPERB! I added cheddar cheese and broccoli bits...Nice! Thx! - 11/6/18



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