Whole Wheat Buttermilk Biscuits

Published on Sep 22, 2013
Updated on Oct 29, 2018

Whole Wheat Biscuits Buttermilk Biscuits // Tried and Tasty

Whole Wheat Buttermilk Biscuits // Cooking with whole wheat doesn't have to be scary! These Whole Wheat Buttermilk Biscuits are fluffy and delicious! | Tried and TastyI have a thing for bread. I love, love, LOVE bread. But with eliminating refined white flour from my cooking (for the most part), it’s hard to find great recipes that turn out just as fabulous with whole wheat flour. I used to think cooking with whole wheat flour was scary. I thought that everything would turn out dry, heavy, and taste awful. I’ve actually had the complete opposite experience. So far, in more recent posts I’ve had success with my Whole Wheat Pizza Crust (which is a must try), Whole Wheat Zucchini Chocolate Chip Brownies, and my Whole Wheat Pumpkin-Applesauce Muffins (which are one of my favorite muffins). From those few recipes, I’ve learned that cooking with whole wheat isn’t scary at all – it’s actually exciting! I love knowing that I’m giving my body healthy nutrients all while enjoying a tasty dish. With these buttermilk biscuits, it’s no different! Steve LOVED them. Absolutely loved them. Which of course made me a very happy girl. Gotta love success in the kitchen right?! If you like biscuits, I would recommend you try this little spin on them. They are delicious!

Whole Wheat Buttermilk Biscuits // Cooking with whole wheat doesn't have to be scary! These Whole Wheat Buttermilk Biscuits are fluffy and delicious! | Tried and Tasty

Whole Wheat Buttermilk Biscuits

Course: Breakfast
Cuisine: American
Keyword: Whole Wheat Buttermilk Biscuits
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Servings: 20
Calories: 118 kcal
Author: Yvonne

Serve these Whole Wheat Buttermilk Biscuits with some delicious honey butter - they're great for breakfast!

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Ingredients

  • 2 c. whole wheat flour
  • 1/4 tsp. baking soda
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 6 tbsp. butter very cold and cut into small chunks
  • 3/4 c. buttermilk

Instructions

  1. Preheat oven to 450 F. Prepare baking sheets with non-stick cooking spray.

  2. Combine dry ingredients into a large bowl and stir. Cut in butter with two forks or a pastry cutter until butter pieces are about the size of peas. Slowly add in buttermilk until dough forms.
  3. Turn dough out onto counter that has been lightly dusted with flour. Roll to about 1/2 inch thick and cut with a 2-in circle cookie cutter/biscuit ring or a drinking glass. Gently transfer to prepared pan.
  4. Cook for 10-12 minutes or until they are a light golden brown.

Recipe Notes

[My 2 Cents]
The biscuits will not rise like traditional white flour dough will. So the thickness you roll your biscuits out to will be the thickness you will end up with. I would recommend making them a little thicker than what you see pictured. Next time, I would probably do 3/4-1-inch thickness. Also, if you need a idea for a topping, my Crock Pot Apple Butter was mighty tasty on these. Warm and delicious!
I used the soft white winter wheat berries for this recipe. I freshly grind the berries in my Blendtec right before adding it in the recipe. The fresher the flour, the higher the nutritional value. Of course, if you don’t have the resources to grind your own wheat berries, you can buy store bought whole wheat flour as well.

Adapted from Around My Family Table

Nutrition Facts
Whole Wheat Buttermilk Biscuits
Amount Per Serving
Calories 118 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 154mg7%
Potassium 172mg5%
Carbohydrates 17g6%
Fiber 2g8%
Protein 3g6%
Vitamin A 125IU3%
Calcium 51mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Whole Wheat Buttermilk Biscuits // Cooking with whole wheat doesn't have to be scary! These Whole Wheat Buttermilk Biscuits are fluffy and delicious! | Tried and Tasty

Whole Wheat Buttermilk Biscuits // Cooking with whole wheat doesn't have to be scary! These Whole Wheat Buttermilk Biscuits are fluffy and delicious! | Tried and Tasty

 

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12 comments about “Whole Wheat Buttermilk Biscuits

  1. UnDiet Recipes

    I made your recipe with 1 cup buttermilk (it didn’t come together with 3/4 cup for me) and rolled it to about 3/4″ thick and they came out great. Even family members who prefer white flour biscuits had a second helping.

  2. Karina

    Yumm! These look delicious! I recently found outthat I’m allergic to corn and other things so now I have to look at the packages when cooking. So I’m always looking for wheat recipes. Thank you :)!

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