Whole Wheat Buttermilk Biscuits Recipe

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Do you like breakfast in bed? Leave a comment.
Whole Wheat Buttermilk Biscuits
We aren’t deprived of much here in SoCal. There’s plenty of sunshine, an abundance of produce, and cuisine of every ethnicity. One thing we are missing out on: White Lilly Flour. But that doesn’t mean we need to go without soft, flavorful Buttermilk Biscuits!

Whole Wheat Buttermilk Biscuits
Or… Buttermilk Biscuit Breakfast Sliders!

Ingredients for Whole Wheat Buttermilk Biscuits:
1 cup whole wheat flour
1 cup unbleached, all purpose flour
4 tsp baking powder
2 tsp sugar
1/2 tsp salt
1/4 tsp baking soda
1/2 cup salted butter, chilled and cut into pieces
1 cup buttermilk (cold)
melted butter (for brushing tops)

NOTE: This recipe makes 10-12 biscuits. I usually cut this recipe in half (as you’ll notice in the photos) because they taste best hot and fresh!

B-B-B-Buttermilk Biscuits, Baby!
Whole Wheat Buttermilk Biscuits
Preheat oven to 400F. In a bowl, combine the dry ingredients: whole wheat flour, all-purpose flour, baking powder, baking soda, sugar and salt. Stir together.

Whole Wheat Buttermilk Biscuits
Cut butter into pieces and add to dry mixture.

Whole Wheat Buttermilk Biscuits
Using a pastry cutter or your fingers (like I do) incorporate butter pieces until mixture resembles coarse crumbs.

Whole Wheat Buttermilk Biscuits
Create a well in the center and add buttermilk.

Whole Wheat Buttermilk Biscuits
Using the most delicate touch you have, gently combine the dry mixture and the buttermilk.
NOTE: You’ve heard of jazz hands? Use your ballerina hands. The less you mess with this dough, the lighter and more delicate your biscuits will be.

Whole Wheat Buttermilk Biscuits
Pour dough onto a very lightly floured board. Again, the less you handle this dough, the better. Turn dough on floured board once or twice and form into a circle.

Whole Wheat Buttermilk Biscuits
A thick, loosely handled (are you getting the idea?) circle.

Whole Wheat Buttermilk Biscuits
Cut straight down into dough to form biscuits.
NOTE: Do not twist the cutter when cutting. This will cause the biscuit to be less light and fluffy. Who knew biscuits were so temperamental?

Whole Wheat Buttermilk Biscuits
Place biscuits on a non-stick baking sheet so that the edges are just touching.

Whole Wheat Buttermilk Biscuits
Brush tops of biscuits with melted butter and bake in a preheated 400 (F) degree oven for 20 minutes.

Whole Wheat Buttermilk Biscuits
Carefully separate biscuits with a spatula. Serve immediately with butter, honey, jam or…

Whole Wheat Buttermilk Biscuits
But wait, check out the cool Dupont Teflon® pan I received. It’s a prototype — you can see the hand-etched serial number on the side. I have no idea why, but I imagine the machinist at the factory having a big handlebar mustache. I digress. This new Teflon is seriously the bomb… soooo non-sticky! I love this Teflon pan!

Whole Wheat Buttermilk Biscuits
OK. Back to the Breakfast Biscuit! Make the necessary preparations so that the biscuits are hot and ready at the same time as your breakfast sandwich fixings. Clearly, the possibilities are endless. Fried eggs, scrambled eggs, bacon, sausage, ham, cheese, veggies… or if you’re like me, egg, bacon and avocado!

Now that you’ve made your Buttermilk Biscuit Slider, only one thing left to decide: Enjoy at the breakfast table, or breakfast in bed?

Whole Wheat Buttermilk Biscuits
Search terms: buttermilk biscuits, buttermilk biscuit recipe, whole wheat buttermilk biscuit recipe, whole wheat flour, breakfast biscuit recipe, breakfast sliders, eggs, bacon, egg sandwich, sausage egg cheese biscuit, avocado, avocado recipes, white lilly flour, food blog, recipe blog

Link to the The Great Breakfast in Bed Debate blog post.
Link to the full Average Betty Archive.


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Green Chili Egg Casserole
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Link to the The Great Breakfast in Bed Debate blog post.

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15 Responses to “Whole Wheat Buttermilk Biscuits Recipe”

  1. Stacia
    12/12/2009 at 4:43 pm #

    I can’t even tell you how hungry this whole page made me. Plenty of ideas for brekfast in bed lol!!!!

  2. Erika from The Pastry Chef At Home
    12/14/2009 at 12:30 pm #

    I make buttermilk biscuits several times a month. I’ve never made them with whole wheat flour though. I will definitely try this. I have convinced myself that the whole wheat flour and that pretty little slice of avocado automatically negates the unhealthiness of the bacon (which I adore)

    Happpy Holidays!

  3. Gala
    12/14/2009 at 2:38 pm #

    Oooh they look great, perfect for breakfast!

    You’ve got a tiny (and funny!) typo in the recipe, or is baking POWER somekind of special ingredient you only get in SoCal?

  4. Jessie
    12/14/2009 at 3:07 pm #

    okay now I’m craving for a eggs, bacon and biscuits and some of that sour cream coffee cake thanks Betty! lol

  5. Average Betty
    12/14/2009 at 5:31 pm #

    Stacia! Thank you – if you try breakfast in bed AND one of these recipes – you’ve got to let me know :)

    Erika, I love your logic! Bacon? What bacon!

    Gala, I can not thank you enough for catching my typo! Baking Power – ACTIVATE!! LOL

    Oh Jessie, I haven’t made that Sour Cream Coffee Cake in far too long. It may be time! Breakfast for dinner, maybe?!?

    Love y’all!

  6. Michael in Fairfield, CA
    1/11/2010 at 8:49 am #


    AverageBetty is not average; average Betty is truely great.
    Thanks so much for the info., not to mention the fun.

  7. Allidah Hicks
    4/24/2010 at 9:28 am #

    Hi…I woke up this morning with some buttermilk in my frig, but not the typical biscuit mix I normally use. I thought I would try something healthier. Oh my goodness…this recipe turned out great!
    Very nice texture and yummy, not heavy and dull like I expected. This is definitely a KEEPER! Thanks so much.

  8. LadyVal of So. Maryland
    10/12/2011 at 12:55 pm #

    Found your recipe this morning while looking for a whole wheat buttermilk biscuit recipe. OMG! Delicious, soft, and easy to make. I didn’t have White Lily flour either but I used King Arthur Flour…one of my kitchen staples. I halved the recipe and the biscuits didn’t rise too much but they were still yummy. I’ll be making these again. Betty, thanks for the recipe!

  9. Average Betty
    10/12/2011 at 2:02 pm #

    WootHoo! So happy to hear, Lady Val! I need a batch of these — it’s been too long ;)


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