30-Minute Whole Wheat Buttermilk Biscuits
These tender whole wheat biscuits combine the nutty flavor of whole grain flour with tangy buttermilk for a wholesome twist on the classic Southern staple. The key technique involves quickly working cold butter into the flour to create flaky layers, then folding the dough to build even more texture. Perfect for breakfast, dinner, or any time you want fresh-baked comfort food. The recipe includes a simple honey butter that pairs beautifully with the warm, golden biscuits.
Ingredients
- 1 ¾ cups whole wheat flour, divided
- ¼ cups whole wheat flour, for dusting
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons cold butter, cut into small pieces
- ¾ cup buttermilkmilk + lemon juice1 cup milk + 1 tablespoon lemon juice per cup buttermilknote:let sit 5 minutes before using
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Full guide → - 2 tablespoons buttermilk, plus more if needed(optional)milk + lemon juice1 cup milk + 1 tablespoon lemon juice per cup buttermilknote:let sit 5 minutes before using
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Full guide →
Instructions
- 1
Preheat oven to 450°F
- 2
Combine flour, baking powder, baking soda and salt in a medium bowl and whisk together
- 3
Add butter pieces, toss with fingers to coat with flour, then rapidly pinch and fluff butter into flour with fingertips to make small flakes, working quickly to keep butter firm
- 4
Add buttermilk and stir well with a fork until dough gathers into one large lump, adding additional buttermilk droplets if necessary
- 5
Scrape dough onto a flat surface sprinkled with remaining flour
- 6
Roll dough to coat with flour, then pat out into a rough rectangle about 1/2-inch thick and fold in thirds
- 7
Repeat the patting and folding
- 8
Pat dough into a thickness of 1 inch
- 9
Dip a 2-inch round cutter into flour and stamp out biscuits, coating the cutter with flour before each stamping
- 10
Place biscuits top sides up on a heavy ungreased baking sheet about 1 inch apart
- 11
Bake 10 to 12 minutes until biscuits are golden brown
Tips
Work the butter quickly with cold hands to keep it firm and create flaky layers in the finished biscuits.
Don't overwork the dough - mix just until it comes together to avoid tough biscuits.
For extra fluffy biscuits, place them touching each other on the baking sheet so they support each other as they rise.
Good to Know
Store covered at room temperature for up to 2 days or freeze for up to 3 months.
Biscuits can be cut and frozen on baking sheet, then baked directly from frozen adding 2-3 extra minutes.
Serve warm with honey butter, jam, or gravy.
Common Mistakes
Avoid overworking the dough to prevent tough, dense biscuits.
Don't let the butter get too warm or the layers won't form properly.
Substitutions
Dairy-Free Swaps
General Alternatives
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Full guide →FAQ
Can I make these ahead of time?
Yes, cut biscuits can be frozen on the baking sheet then transferred to bags. Bake directly from frozen, adding 2-3 extra minutes to the baking time.
What if I don't have buttermilk?
Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar. Let sit for 5 minutes until it curdles slightly before using.
How do I know when they're done?
Biscuits should be golden brown on top and sound hollow when tapped on the bottom. They typically take 10-12 minutes at 450°F.