Buttermilk Biscuits

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.

Buttermilk Biscuits
Photo: Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Active Time:
20 mins
Total Time:
1 hrs 10 mins
Nutrition Profile:


  • 1 ½ cups whole-wheat flour

  • 1 ½ cups all-purpose flour, plus more for dusting

  • 2 tablespoons baking powder

  • ¼ teaspoon salt

  • 6 tablespoons cold unsalted butter, cubed

  • 1 tablespoon honey, plus more for serving

  • 1 ¼ cups buttermilk, divided


  1. Line a large rimmed baking sheet with parchment paper..

  2. 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.

  3. 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.

  4. Preheat oven to 425℉.

  5. 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.

  6. 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.


Parchment paper

Nutrition Facts (per serving)

172 Calories
6g Fat
25g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 172
% Daily Value *
Total Carbohydrate 25g 9%
Dietary Fiber 2g 7%
Total Sugars 3g
Added Sugars 1g 2%
Protein 5g 10%
Total Fat 6g 8%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Vitamin A 179IU 4%
Vitamin E 1mg 4%
Folate 52mcg 13%
Vitamin K 1mcg 1%
Sodium 319mg 14%
Calcium 121mg 9%
Iron 1mg 6%
Magnesium 24mg 6%
Potassium 74mg 2%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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