Whole-Wheat Buttermilk Biscuits

Whole-Wheat Buttermilk Biscuits

4.2 of 5 (93)
member ratings
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


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


    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.


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.


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.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    19 of 23 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

  • no profile photo

    13 of 16 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

  • no profile photo

    11 of 14 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

  • no profile photo

    10 of 10 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.

  • no profile photo

    9 of 12 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