Buttermilk Biscuits with Whole Wheat

Prep Time
Cook Time
Ready In

Recipe: #18430

April 09, 2015

"Light, quick biscuits with some fiber and great taste. Shortening can be used as part or all of the butter. Make 7 large (3 inch) biscuits or 11-12 medium (2 3/8 inch) biscuits"

Original recipe yields 7 servings


  • Serving Size: 1 (89.1 g)
  • Calories 258.3
  • Total Fat - 15.2 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 38.7 mg
  • Sodium - 641 mg
  • Total Carbohydrate - 27.4 g
  • Dietary Fiber - 3.8 g
  • Sugars - 1.9 g
  • Protein - 5.9 g
  • Calcium - 201.5 mg
  • Iron - 1.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 450F.

Step 2

Measure flours into a bowl and stir in baking powder and salt.

Step 3

Grate butter into the flour mixture, mixing slightly as you go. Use a pastry cutter or a fork to distribute the butter evenly and press the butter into the flour uniformly.

Step 4

Stir in buttermilk and mix with a fork until all flour is absorbed. Adjust with buttermilk or flour as needed to make a soft dough.

Step 5

Flatten the dough with your hands into a disk and fold it over making a half-moon. Press into a round disk and repeat fold-over 2 more times. This helps with flakiness. End with a disk that is 1/2 to 3/4 inches thick.

Step 6

Cut out the biscuits by pressing the cutter straight into the dough without twisting. Lift and place onto a greased pan or sheet.

Step 7

Bake for 7 minutes and turn the pan 180º. Bake for 8 to 12 more minutes or until browned and 200F - 210F internal temperature.

Step 8

Cool until just warm and enjoy. If not cooled to below 170F internally, the biscuits will be gummy.

Tips & Variations

No special items needed.