Whole Wheat Buttermilk Biscuits

Biscuits, Breakfast

Happy Wednesday, beautiful people!

I just got back to LA and it’s so gorgeous out. Dingy cut-off shorts and sandals are totally happening right now. And all I want to do is sit outside a coffee shop and shop for sundresses online.

But instead I’m at work, working. Boo!

At least we have biscuits!

These things are the jam. No joke.

I was searching for a buttermilk biscuit that had a little something to it. I wanted texture, I wanted light, flakiness, and I wanted flavor a.k.a butter.

If you’re looking for the same thing–this is your biscuit.

This could be our biscuit.

“Look at all that milk…that could be our milk…”

Name at that movie!!!

If you can then I love you.

Back to biscuits!

There’s whole wheat flour and all-purpose. I wanted to ensure the utmost flakiness so I used whole wheat pastry flour. If this is annoying and you only have normal ol’ whole wheat flour on hand, then just use that. No biggie.

You know all those crazy chefs on Top Chef that bake sans recipes or references? Yeah, that’s crazy. But this recipe is something that is totally memorize friendly. All measurements are pretty much one-to-one. Kind of genius.

If we found ourselves on Top Chef, at least we’d have biscuits, right?!

Double bonus: it took about 10 minutes to whip up. One bowl, dry ingredients in, add the butter, add the buttermilk, BOOM! Roll out the dough and cut. Super simple. I love butter.

And then I got crazy and decided to put a scoop of strawberry ice cream inside and a dollop of whipped cream on top.

Very, very good idea.

Whole Wheat Buttermilk Biscuits

Yields 8-10 biscuits

Recipe tweaked from Danny Broome

Print this recipe!

1 cup whole wheat pastry flour

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

2 teaspoons sugar

1/2 teaspoon salt

1 stick unsalted butter, cold, cut into pieces

1 cup buttermilk, cold

Preheat oven to 450 degrees F.

In a large bowl whisk flours, baking powder, baking soda, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add buttermilk to dry ingredients, stirring (with a wooden spoon or your hands) until dry ingredients are moistened.

Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times and shape into a ball. Roll or pat dough out to about 1-inch thickness. Cut with a biscuit cutter and place on an ungreased baking sheet. Combine the remaining scraps of dough together, roll and cut a few more biscuits and transfer to baking sheet. Stop here. Any extra dough you have discard, as they will probably yield tough biscuits.

Bake for about 12 to 14 minutes or until a light golden brown.

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Leave a Reply

  • Reply Coline April 30, 2013 at 8:55 am

    OMG *_*


    Coline ♡

  • Reply Lara November 29, 2011 at 1:32 am

    Can’t wait to make these biscuits with my leftover buttermilk from Thanksgiving! It’s so hard to find a biscuit recipe that uses wholewheat flour. Thanks!

  • Reply dave sullivan October 30, 2011 at 10:19 pm

    I think this is an error in the recipe. 1 tablespoon of baking powder is far too much. No other recipe calls for near this much, and the two batches I made tasted a touch like baking powder. I toned down the amount by half and the recipe was GREAT!!!

    Thanks so much.


    • Reply Jill November 12, 2011 at 7:54 pm

      Really Dave? Mine didn’t rise at all and all my measurements were exact. Mine were pretty wet, though… wetter than in Adrianna’s pic. Maybe I should’ve packed the flour into the measuring cups instead of sifting it?

  • Reply MandaLynn August 9, 2011 at 7:09 am

    First I want to thank you for this post. I’m from Arkansas and have grown up on homemade biscuits but, I have never seemed to get them just right no matter how many times my dad has worked with me. I refuse to use a can biscuit. Then yesterday morning at 12:30 I found this and it was a blessing!

    My bf is a buttermilk biscuit freak and he need something quick to have for breakfast that has a fair amount of protein and carbs for his early workouts and paintball. So I figured a whole wheat biscuit with sausage would be great and I could wrap them in plastic wrap to keep in the freezer.

    This was recipe was a godsend! I just made a batch and girl it was absolutely badass! The biscuits were light, fluffy, and rose to a perfect height even using the whole wheat which gives it a lovely texture. I ate two with just butter with no urge at all to smother it in pan gravy lol! Plus my bf has already worked his way through half the batch already!

    Thank you so much! This recipe is wonderful and was a huge help!

  • Reply Stephanie April 30, 2011 at 11:38 am

    Nudey Magazine day lol!

  • Reply Nadette@Eat, Read, Rant! April 29, 2011 at 4:58 pm

    At least we’ll have biscuits! mmm

  • Reply Gwenevere April 28, 2011 at 7:18 pm

    I’ve been a biscuit case all week. Ha ha I think I’m so funny. Seriously though I’ve made biscuits every day this week and so when I clicked on to your blog for the first time ever tonight, I smiled. someone else is sharing in my affinity for biscuit culture.

  • Reply Carolyn Jung April 28, 2011 at 9:13 am

    Love it! I can see it now on the next Quickfire Challenge — you have 20 minutes to make something from whole wheat flour. And bingo — there you go! Padma would pick yours as the winner for sure. 😉

  • Reply Shellina April 28, 2011 at 9:10 am

    The carb-aholic in me is applauding, and the “I can’t eat so many darn carbs!” yeller in me is weeping. These look delicious. Thanks for sharing. 🙂

  • Reply Alli April 28, 2011 at 8:14 am

    These look just lovely. I have never thought to put ice cream inside my biscuit. Now that may just be the jam. Yum!

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