Whole Buttermilk Biscuits
Fluffy, golden buttermilk biscuits with a hint of black pepper, perfect for breakfast, sandwiches, or alongside hearty main dishes, offering a tender, flaky texture and rich flavor.
Ingredients
Instructions
- Preheat oven to 450°F (232°C).
- Combine all dry ingredients in a mixing bowl.
- Cut 6 tablespoons of cold butter into small pieces and add to the flour mixture.
- Cut in the butter using a pastry blender or two knives until the mixture resembles fine meal.
- Melt the remaining 4 tablespoons of butter and set aside.
- Make a well in the flour mixture, pour in the buttermilk, and gradually work the flour into the buttermilk using a fork.
- Turn the dough out onto a lightly floured surface.
- Roll or pat the dough to an even 1/2 inch thickness.
- Use a 2 1/2-inch biscuit cutter or glass rim to cut out 12 biscuits.
- Brush both sides of the biscuits with the melted butter.
- Place the biscuits on an ungreased baking sheet.
- Bake until golden brown, about 10 to 12 minutes.
- Let cool on the baking sheet for at least 5 minutes before splitting or serving.
Tips & Substitutions
For the best texture, ensure your butter is very cold before cutting it into the flour. You can substitute half of the buttermilk with yogurt or sour cream for a tangy flavor. If you want a lighter biscuit, sift the flours before measuring. Be careful not to overwork the dough, as this can lead to tough biscuits.
Serving Suggestions
These biscuits are perfect served warm with butter and jam or alongside a hearty soup like Mild Bear Chili. For a delightful brunch, pair them with scrambled eggs or serve them as a base for biscuits and gravy. They also complement a salad for a light lunch.
Storage & Reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, wrap them in aluminum foil and place in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This keeps them soft instead of dry.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Buttermilk Biscuits contains roughly 63 calories, with 2g protein, 11g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 876mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour in place of the whole wheat flour. However, using whole wheat will give your biscuits a nuttier flavor and denser texture. If you prefer a lighter biscuit, stick to all-purpose flour or a mix of both.
What can I do if my biscuits turn out too dry?
If your biscuits are dry, it might be due to overworking the dough or using too much flour. To salvage dry biscuits, you can warm them slightly and serve them with plenty of butter or gravy. For next time, try adding a bit more buttermilk to the dough.
Can I freeze the biscuits before baking?
Absolutely! You can freeze the cut-out biscuits on a baking sheet until firm, then transfer them to a freezer bag. When you're ready to bake, just add a few extra minutes to the baking time when cooking from frozen.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).