Whole Wheat Buttermilk Biscuits
Yields: 8 biscuits
These healthier biscuits are perfect for breakfasts or side dishes for dinner! They’re full of rich buttermilk flavor, and they taste absolutely amazing served hot with a little bit of melted butter. Leftovers will keep for at least 5 days if stored in an airtight container in the refrigerator.
  • 1 ½ cups (180g) whole wheat flour (measured like this)
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tbsp (28g) unsalted butter, cold and cubed
  • ½ cup (120g) plain nonfat Greek yogurt
  • ¼ cup + 2 tsp (70mL) low-fat buttermilk
  • 1 tbsp (15mL) honey
  • 1 tsp vanilla extract
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, ¼ cup of buttermilk, honey, and vanilla.
  3. Drop the dough into 8 equal-sized portions onto the prepared baking sheet. Using a small spatula, shape them into ¾”- to 1”-tall circles. Brush with the remaining buttermilk. Bake at 425°F for 12-14 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
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}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/03/24/whole-wheat-buttermilk-biscuits/