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

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.

StickyToffee March 12, 2009

This is a great recipe - 4 stars because when I rolled it to 1" thickness (per the instructions) it made FIVE biscuits, not twelve! Next time I'll roll it to 1/2" and have more smaller biscuits. I used 100% strong whole wheat flour and they were light and tasty. Will definitely make again.

Emily S. January 25, 2016

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

Dee E. January 11, 2015

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