Whole-Wheat Buttermilk Biscuits

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whole wheat biscuits

Tender, flaky and fragrant whole-wheat buttermilk biscuits. Using very cold butter and buttermilk, and a light touch when working with the dough, are crucial for avoiding tough biscuits that do not rise in the oven.

Makes 12 biscuits

Total time: 25 minutes
Prep: 15 minutes
Bake: 10 minutes

2 cups white whole-wheat flour
4 teaspoons fresh baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cubed
1 cup plus 2 tablespoons low-fat buttermilk, cold

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.

2. Place the flour, baking powder, baking soda and salt in food processor bowl. Process briefly to blend.

3. Add the butter cubes. Pulse several times, until crumbly.

4. Add the buttermilk and process until sticky dough forms. Use a spatula to scrape the dough off the bowl and onto a floured work surface. Quickly gather into a ball. Don’t overwork the dough, and resist the temptation to add more flour to make it less sticky. Sticky dough makes tender biscuits.

5. With your fingers, gently pat dough into a 1-inch-thick round. Use a light touch to avoid dense, tough biscuits, and don’t worry if the dough round isn’t smooth and uniform – these are homemade biscuits, they are not supposed to look perfect. Use a 2.5-inch biscuit cutter or a floured glass top to cut biscuits, working the cutter straight into the dough before twisting to release the biscuit. Don’t twist the cutter as you work it through the dough – this could seal the edges and keep the biscuits from rising in the oven. Gently re-pat scraps to make more biscuits.

6. Place biscuits on prepared baking sheet, 1 inch apart. Bake 10 minutes, until puffed and golden. Serve immediately, with butter, honey and jam.

Nutrition per biscuit
Calories 123.9
Total Fat 4.4 g
Saturated Fat 2.5 g
Cholesterol 11.3 mg
Sodium 336.5 mg
Total Carbohydrate 17.5 g
Dietary Fiber 2.7 g
Sugars 1.1 g
Protein 3.5 g
Weight Watchers Points Plus: 3 points