Whole grain buttermilk biscuits

Whole grain buttermilk biscuits

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup whole wheat flour

  • ¾

    cup all-purpose flour

  • 3

    tbs wheat germ

  • 2

    tsp baking powder

  • ½

    tsp baking soda

  • ¼

    tsp salt

  • 3

    tbs chilled butter cut into small pieces, or grated

  • 1

    cup low fat butter milk


Preheat oven to 400 F In a large bowl, whisk in flours, wheat germ, baking powder, baking soda and salt. Add the butter to the flour mixture. Cut the butter into the dry ingreds until it resembles course crumbs. Add the buttermilk and stir just until a moist dough forms. Don't overmix. Cover the bowl with plastic wrap and refridgerate for 30 mins. Turn the dough out onto a generously floured work surface and with floured hands, knead gently 6-8 times until smooth and manageable. Using a rolling pin, roll the dough out into a rectangle 1/2-in thick. Using a floured 1/2 inch round biscuit cutter, cut out biscuits. Place biscuits 1 inch apart on baking sheet and bake 8-10 mins or until doubled in height and are lightly golden. Enjoy.


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