Buttermilk Biscuits

Buttermilk Biscuits

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From the EatingWell Kitchen

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.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 3/4 cup buttermilk
  • 1 tablespoon canola oil
  • 1 cup whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons cold butter, cut into small pieces
  • 1 tablespoon milk, for brushing


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  1. Preheat oven to 425 °F. Coat a baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. Bake the biscuits for 12 to 16 minutes, or until golden brown. Transfer to a wire rack and let cool slightly before serving.

Nutrition information

  • Per serving: 110 calories; 3 g fat(1 g sat); 1 g fiber; 18 g carbohydrates; 3 g protein; 1 mcg folate; 4 mg cholesterol; 2 g sugars; 54 IU vitamin A; 0 mg vitamin C; 50 mg calcium; 0 mg iron; 229 mg sodium; 37 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1/2 fat

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