Whole Wheat Buttermilk Biscuits

by Julia Robarts on January 22, 2013

in Chili/Soup/Stew

Whole Wheat Buttermilk Biscuits -- Juggling With Julia

Even though I write a blog that has quick and easy supper ideas, I still sometimes find myself stumped as to what to make for dinner. Like Wednesday, when the day included one stop after another. Honestly, they should call them GOs, not STOPs, cuz that is what I was doing all day. Go, Go, GO!

This was gonna have to be a quickie kind of supper, so I went with our fave, creamy tomato soup with brown rice. Couldn’t be easier, and great for a cold, damp evening. But I wanted to add a little something special that wouldn’t take that long. Biscuits!

Whole Wheat Buttermilk Biscuits -- Juggling With Julia

I’ve made a version of these before with cheddar and white flour, which were delish. I wanted to change it up and see if they would come out as well with whole wheat flour. Mission accomplished! Try these little beauts the next time you need to add a little “special” to your simple supper. Lower in fat than your typical biscuit, but still flaky and tender. Great for dipping in that thick soup or stew!

To keep biscuits light and flaky, you need to be sure to measure the flour accurately. Spoon it lightly into measuring cups. Too much flour will result in a dense, heavy product. Also, try to handle the dough as little as possible. Stir just until the dry and wet ingredients are combined. If you are rolling out the dough, knead just a few times and roll just until the dough is the right thickness (about 1/2 inch). I did do the roll-out version here, but you can just as easily make them as drop biscuits, using about 1/3 cup of dough on the cookie sheet for each biscuit.

Whole Wheat Buttermilk Biscuits -- Juggling With Julia

Whole Wheat Buttermilk BiscuitsWhole Wheat Buttermilk Biscuits -- Juggling With Julia
Makes about 12 biscuits
Adapted from the All New Complete Cooking Light Cookbook

1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons plus 1 teaspoon chilled butter, cut into small pieces
3/4 cup low fat buttermilk (or 3/4 cup low fat milk plus 2 teaspoons vinegar, set for 5 minutes)

Preheat over to 450 degrees Fahrenheit

1) In a medium mixing bowl, combine the flours with the baking soda and salt. Drop the chilled butter pieces into the dough, ensuring that they are not all stuck together.
2) Using either a pastry cutter, or two knives, “cut” the butter into the flour until the mixture resembles coarse meal. Add the milk just until the mixture is moist.
3) To make rolled biscuits, turn the dough out onto a lightly floured surface, and knead 4 or 5 times. Roll to a 1/2-inch thickness, and cut with a 2 and 1/2 inch biscuit cutter (or an empty can, such as the kind that jellied cranberry sauce comes in).
4) Place on baking sheet, and bake for about 12 minutes.


Hearty Sausage and Chicken Soup

Hearty Sausage and Chicken Soup - Juggling With Julia

Beef and Barley Soup


Minestrone Soup (shown here with grilled cheese croutons)

Hearty Minestrone -- Juggling With Julia

Chicken Stew (shown here with dumplings)

Chicken Stew with Dumplings

Print Friendly

{ 4 comments… read them below or add one }

Lindsay (@LeanGrnBeanBlog) January 23, 2013 at 6:03 am

grilled cheese croutons! i gotta make those!


Juggling With Julia January 23, 2013 at 7:21 am

Makes soup better 🙂 Thanks for stopping by!


sparkleypinklemons January 22, 2013 at 8:56 am

Whole wheat bread recipes are always great to have! Thanks for sharing!!


Juggling With Julia January 22, 2013 at 8:57 am

I agree!! Thanks for stopping by 🙂


Leave a Comment