Nothing like a basket of hot, flaky biscuits to accompany a home-cooked dinner. You can also use these biscuits to top a chicken potpie or for strawberry shortcake.

EatingWell Test Kitchen

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Recipe Summary

total:
50 mins
Servings:
12
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.

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  • Combine buttermilk and oil. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Make a well in the center and gradually pour in the buttermilk mixture, stirring with a fork until just combined.

  • Transfer the dough to a floured surface and sprinkle with a little flour. Lightly knead the dough 8 times, then pat or roll out to an even 3/4-inch thickness. Cut into 2-inch rounds and transfer to the prepared baking sheet. Gather any scraps of dough and cut more rounds. Brush the tops with milk.

  • Bake the biscuits for 12 to 16 minutes, or until golden brown. Transfer to a wire rack and let cool slightly before serving.

Nutrition Facts

110 calories; protein 2.9g 6% DV; carbohydrates 17.9g 6% DV; dietary fiber 1.3g 5% DV; sugars 1.9g; fat 3.1g 5% DV; saturated fat 1.1g 6% DV; cholesterol 4.5mg 2% DV; vitamin a iu 54IU 1% DV; vitamin c 0.2mg; folate 0.9mcg; calcium 49.8mg 5% DV; iron 0.4mg 2% DV; magnesium 1.9mg 1% DV; potassium 37.2mg 1% DV; sodium 229.2mg 9% DV; thiamin 0.1mg 5% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/22/2017
Folded a few more times before cutting into biscuits. Sturdy slightly sweet biscuit. Would be good for short-cake recipes as well as serving with more savory dishes. I might try adding some herbs next time as I made these to serve with a hearty pot roast. Read More