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


Ingredient Checklist


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

  • 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; 3.1 g total fat; 1.1 g saturated fat; 4 mg cholesterol; 229 mg sodium. 37 mg potassium; 17.9 g carbohydrates; 1.3 g fiber; 2 g sugar; 2.9 g protein; 54 IU vitamin a iu; 1 mcg folate; 50 mg calcium; 2 mg magnesium;

Reviews (1)

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Rating: 4 stars
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