Whole-Wheat Buttermilk Biscuits

Kitchen Tested
  • Yield 12 pieces
  • Prep 20 mins
  • Cook 10 mins

With 4 grams of protein and 2 grams of fiber per serving, biscuits are back on the menu for a healthy breakfast.

Mark Boughton

Whole-wheat flour gives these biscuits a delicious nutty flavor. Patting and folding the dough makes the biscuits flaky, too. Perfect with honey-butter.


2 cups whole-wheat flour, divided
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter, cut into small pieces
3/4 cup buttermilk, plus 2 tablespoons more if needed


  1. Preheat oven to 450F.
  2. 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.
  3. Add buttermilk; stir well with a fork until the dough gathers into one large lump. Drizzle in additional droplets of buttermilk if necessary.
  4. 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.
  5. Bake 10 to 12 minutes, until biscuits are golden brown.

Recipe by Greg Patent



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