Whole Wheat Buttermilk Biscuits

Total Time
1hr 12mins
Prep 1 hr
Cook 12 mins

The whole wheat gives these biscuits a nutty flavor. Patting and folding the dough makes the biscuits flaky too.

Ingredients Nutrition


  1. Preheat oven to 450°F Combine 1 3/4 cups flour, baking powder, baking soda and salt in a medium bowl; whisk together. Add butter, toss with your fingers to coat with flour, and rapidly pinch and fluff butter into flour with your fingertips to make small flakes. Work quickly to keep butter firm.
  2. Add buttermilk; stir well with a fork until the dough gathers into one large lump. Drizzle in additional droplets of buttermilk if necessary.
  3. Scrape dough onto a flat surface sprinkled with remaining 1/4 cup flour. Roll dough to coat with flour, then pat out into a rough rectangle about 1/2-inch-thick and fold it in thirds. Repeat the patting and folding. Pat dough into a thickness of 1 inch. Dip a 2-inch round cutter into flour and stamp out biscuits, coating the cutter with flour before each stamping. Place biscuits, top sides up, on a heavy ungreased baking sheet about 1 inch apart.
  4. Bake 10 to 12 minutes, until biscuits are golden brown. Makes 12 biscuits.
  5. Note: These are really good with honey butter. To make honey butter, put approximately equal amounts of honey and soft butter into a small bowl and whip with a fork until smooth.
Most Helpful

5 5

These were quick and easy. I mixed the dry ingredients the night before in my food processor, woke up in the morning and added butter and buttermilk. It took just seconds to process and I had hot, tender biscuits for breakfast! This is a great, basic recipe.

Fast and easy because not a lot of ingredients. They really were light and fluffy for Whole Wheat! Thank you for the recipe.

5 5

My daughter and I made these together and had a lot of fun. They were easy and so tasty. We will surely make them again. Since I can't ever leave well enough alone, we used a food processor which made the whole process a snap. In addition, we happened to making cheddar broccoli soup too, so when we grated too much sharp cheddar, we decide to add it to the biscuits:D. I am talking like nearly 2 cups of loosely grated cheese! After we made the biscuit dough in the processor, we gently patted out a rectangle and tossed some of the cheese on top, folded it, added more cheese and repeated a few times being careful not to over work the dough. Then we gently pushed the dough into a loosely 1 inch thick rectangle and sliced it lengthwise once and across 3 times creating 8 equal size biscuits. No waste and easy that way. It was soooo good. The biscuits raised just fine and even though they seemed slightly dense in areas, I am pretty sure it only had to do with all the cheese oil seeping into the bread (oh bummer- not!). With something this easy, why would anyone buy a can a biscuits? These are a whole lot better for you without all the added garbage from the canned variety as well.