UA Cooperative Extension - Nutrition Network

Flaky Buttermilk Biscuits


October 13, 2017

  • Prep: 20 mins
  • Cook: 15 mins
  • 20 mins

    15 mins

    35 mins

  • Yields: Serves 12


1 cup whole wheat flour

¾ cup all-purpose flour

2½ teaspoons baking powder

½ teaspoon salt

6 tablespoon (¾ stick) chilled butter, cut into small pieces

1 cup buttermilk (may add 1-2 tablespoons more if needed)


Wash hands with warm soapy water. Preheat the oven to 450°F.

In a medium bowl, whisk together the flour, baking powder, and salt.

Using a fork or 2 table knives (or your fingers!), cut the butter into the flour mixture until it resembles a coarse meal.

Slowly stir in the buttermilk. Do not over mix. Use your hands to form dough into a loose, shaggy ball. Add more buttermilk, 1 teaspoon at a time, if extra flour remains in bowl.

Turn the dough out onto a clean, lightly floured surface. With floured hands, gently pat dough into a rough square about 1 inch thick. Using a biscuit cutter or knife, cut about 12 biscuits, reshaping any scraps.

Place on a baking sheet, 1 inch apart. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.)

Bake the biscuits for 12 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

Optional variations:
For savory biscuits: After adding the buttermilk, fold in ¼ cup cooked, chopped bacon and a pinch of dried thyme. Before baking, sprinkle the top with ¼ cup shredded cheddar cheese and ½ tsp cracked black pepper.
For sweet scones: After adding the buttermilk, fold in ¼ cup of your favorite chopped nuts and ¼ cup of your favorite dried fruit.  Before baking, sprinkle scones with 2 tablespoons of sugar.


Nutrition Facts

Serving Size1 biscuit per serving
Total Fat6g
Saturated Fat4g
Percent calories from fat8%
Total Carbohydrates15g
Dietary Fiber1g