These hearty buttermilk biscuits are easy to make. Whole-wheat flour gives them a nutty flavor with a tender texture and crispy edges. Serve with a drizzle of honey.

EatingWell.com, October 2022

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Credit: Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

Recipe Summary

active:
20 mins
total:
1 hr 10 mins
Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a large rimmed baking sheet with parchment paper.. 

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  • Stir whole-wheat flour, all-purpose flour, baking powder and salt together in a large bowl. Cut butter into the flour mixture, using a pastry blender or fingertips, until the mixture is crumbly and resembles small peas, about 2 minutes. Add honey and 1 cup plus 2 tablespoons buttermilk; gently stir with a fork, being careful to not overwork the dough. The dough will be shaggy and crumbly with some wet spots. 

  • Turn the dough out onto a lightly floured work surface. Using floured hands, gently bring it together to form a rectangle. Using a floured rolling pin or your hands, flatten into a 3/4-inch-thick rectangle. Fold the dough in half so the short ends meet. Rotate the dough 45 degrees. Repeat the folding and turning process 3 times. Gently flatten the dough into a 3/4-inch-thick rectangle (about 8 by 7 inches). Place bottom-side up on the prepared baking sheet; freeze until firm, about 30 minutes. 

  • Preheat oven to 425℉. 

  • Transfer the parchment paper with the dough rectangle to a cutting board. Cut the dough evenly into 12 pieces (do not cut through the parchment) and arrange 1/2 inch apart on the parchment. Transfer the parchment with the dough pieces to a baking sheet. Brush the biscuit tops evenly with the remaining 2 tablespoons buttermilk. 

  • Bake until the edges of the biscuit tops are lightly browned, about 15 minutes. Transfer to a wire rack and let cool slightly, about 5 minutes. Drizzle with honey, if desired, before serving.

To make ahead

Store baked biscuits, covered, at room temperature for up to 2 days. Freeze unbaked biscuits on a baking sheet until solid, then transfer to a freezer bag and freeze for up to 3 months. Before baking, thaw overnight in the refrigerator on a parchment-lined baking sheet.

Equipment

Parchment paper

Nutrition Facts

1 biscuit
172 calories; protein 5g; carbohydrates 25g; dietary fiber 2g; sugars 3g; added sugar 1g; fat 6g; saturated fat 4g; mono fat 2g; poly fat 1g; cholesterol 16mg; vitamin a iu 179IU; vitamin b3 niacin 2mg; vitamin e iu 1IU; folate 52mg; vitamin k 1mg; sodium 319mg; calcium 121mg; iron 1mg; magnesium 24mg; phosphorus 72mg; potassium 74mg; zinc 1mg; niacin equivalents 2mg; selenium 15mcg.
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