Notes: For a gluten-free version, I recommend the following: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured like this.
Whole wheat pastry flour, white whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
In a pinch, solid-state coconut oil may be substituted for the butter, but I warn against doing this, if at all possible, because the biscuits’ texture won’t be quite the same.
If you don’t want to purchase a carton of buttermilk, I recommend
this powdered buttermilk! It’s shelf-stable in the refrigerator and keeps for ages, has the same iconic buttermilk taste, and is really easy to use. For this recipe, you’d add 1 tablespoon of the powdered buttermilk to the flour mixture and ¼ cup of water along with the Greek yogurt. Alternatively, mix ¾ teaspoon of white vinegar with ¼ cup of milk (preferably nonfat or low-fat, but any type should do) and use in place of the buttermilk. Regular buttermilk or one of these substitutes is required because you need their acidity to react with the baking soda to make the biscuits rise.
Pure maple syrup or agave may be substituted for the honey.
{gluten-free, clean eating, low fat, low calorie}