Buttermilk Biscuits

Buttermilk Biscuits

Whole wheat brings added nutrition to this southern delight! Serve these with soup for a complete meal or add them to your next brunch buffet.

Makes 10 Biscuits


1 3/4 cups “white” whole wheat or whole wheat pastry flour, plus 1/4 for rolling
1 1/2 teaspoons baking powder
1 tablespoon sugar
4 tablespoons unsalted butter, chilled, cut into cubes
1 cup low-fat, 1% buttermilk


Preheat oven to 400° F. In a medium bowl, stir together flour, baking powder, sugar, salt, and baking soda. Rub in margarine until mixture resembles coarse crumbs. Make a well in center of the dry mixture, then add buttermilk.

Using a fork, stir just until moistened. Turn the dough out onto a lightly floured surface. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.

Place biscuits on a baking sheet lined with wax or parchment paper. Bake for 10 to 12 minutes or until the biscuits are no longer moist in the center. Remove biscuits from the baking sheet and serve hot.

Nutritional Stats Per Serving (1 biscuit)

124 calories, 3 g protein, 17g carbohydrates, 5g fat (3 g saturated), 13 mg cholesterol, 2 g fiber, 66 mg sodium.

Make It A Meal

Serve with Italian Wedding Soup or Hungarian Goulash.

2 responses to Buttermilk Biscuits

  1. What is the spread you have pictured with the biscuits in the picture?

  2. It’s low-fat margarine spread with fresh chopped strawberries stirred in. You can also use defrosted frozen strawberries.

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