Whole-grain Buttermilk Biscuits

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 102.8
  • Total Fat: 3.5 g
  • Cholesterol: 8.5 mg
  • Sodium: 224.4 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.3 g

View full nutritional breakdown of Whole-grain Buttermilk Biscuits calories by ingredient
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Whole wheat biscuits that taste just as good as other homemade biscuits. Whole wheat biscuits that taste just as good as other homemade biscuits.
Number of Servings: 12


    1 cup whole-wheat (whole-meal) flour
    3/4 cup all purpose flour, plus extra for kneading
    3 tablespoons wheat germ
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    3 tablespoons chilled butter
    1 cup low-fat buttermikl


I generally don't let the dough rest for 30 minutes and my family are satisfied with the results. This is one of my adult children's favorite breakfasts foods.


Preheat the oven to 400 F. In a large bowl, combine the flours, wheat germ, baking powder, baking soda and salt. Add the butter and cut into the flour mixture with a pastry blender or large fork until the mixture resembles coarse crumbs. Add the buttermilk and stir just until a moist dough forms. Don't over mix. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Turn the dough out onto a generously floured work surface and, with floured hands, knead gently until the dough is not sticky but still soft. Pat the dough out until it is about 1/2 inch thick. Cut with a round biscuit cutter. Gather scraps, lightly knead and pat out and cut again. Do this until all the dough has been cut and you have enough scraps to form the last biscuit. Place on an ungreased cookie sheet. Bake the biscuits are lightly browned, 8 to 10 minutes.

Serving Size: 12 biscuits

Number of Servings: 12

Recipe submitted by SparkPeople user BETTYO57.

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