Whole-Wheat Buttermilk Biscuits

Mark Boughton
  • Yield: 12 pieces
  • Prep: 20 mins
  • Cook: 10 mins

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


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

Nutritional Info *per serving

  • Calories 130
  • Glycemic Load 0
  • Fat 6g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 15mg
  • Sodium 270mg
  • Potassium 100mg
  • Carbohydrate 15g
  • Fiber 2g
  • Sugars 1g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 4%