30-Minute Buttermilk Biscuits
These tender, flaky buttermilk biscuits are made with white whole wheat flour for added nutrition without sacrificing the classic biscuit texture. The cold butter creates layers while the buttermilk adds tang and tenderness. Perfect for breakfast, dinner, or as a side with soups and stews. The white whole wheat flour provides a milder flavor than regular whole wheat while still offering more fiber and nutrients than all-purpose flour. Serve warm with butter, honey, or jam for a comforting homemade treat.
Ingredients
- 2 cups Gold Medal white whole wheat flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- ½ cup cold butter, cut into 8 pieces
- ¾ cup buttermilk
Instructions
- 1
Heat oven to 450°F
- 2
Mix flour, sugar, baking powder, salt and baking soda in medium bowl
- 3
Cut in cold butter using pastry blender until mixture looks like fine crumbs
- 4
Stir in buttermilk until dough leaves side of bowl
- 5
Place dough on lightly floured surface and knead lightly 10 times
- 6
Roll or pat dough 1/2 inch thick
- 7
Cut with floured 2- to 2 1/4-inch round cutter
- 8
Place biscuits on ungreased cookie sheet about 1 inch apart for crusty sides or touching for soft sides
- 9
Bake 10 to 12 minutes or until golden brown
- 10
Remove immediately from cookie sheet to cooling rack and serve warm
Tips
Keep butter cold for flakier biscuits - the cold fat creates steam pockets during baking for better layers.
Don't overwork the dough when kneading - just 10 light folds is enough to bring it together.
For extra tall biscuits, place them touching on the pan so they support each other as they rise.
Good to Know
Store covered at room temperature for 2 days or freeze for up to 3 months
Can be cut and frozen unbaked, then baked directly from frozen adding 2-3 minutes
Best served warm, split and topped with butter, honey, or jam
Common Mistakes
Don't overmix the dough to avoid tough biscuits
Use cold butter to prevent melting before baking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without buttermilk?
Yes, substitute regular milk with 1 tablespoon lemon juice or vinegar added per cup of milk. Let sit 5 minutes before using.
How do I get taller biscuits?
Place biscuits touching each other on the pan so they support each other while rising, and don't twist the cutter when cutting.
Can I freeze the unbaked biscuits?
Yes, cut biscuits can be frozen on a tray, then stored in bags. Bake directly from frozen, adding 2-3 minutes to baking time.