Wednesday, March 24, 2010

Whole Grain Buttermilk Biscuits

You may already have a recipe like this, but if not I thought I would share. This is a family favorite. I make 'em for breakfast or to go with dinner like I did tonight. If you make it go ahead and compare it to a standard recipe for normal biscuits. You'll be pleased with this much lighter, higher-fiber version I promise.

Whole Grain Buttermilk Biscuits

1 3/4 cups whole wheat flour
1/4 cup wheat germ
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons chilled butter or trans fat free margarine-for you vegan types ;) - it works too I tried it.
1 cup lowfat buttermilk or sour milk (ya'll know how to make sour milk I presume)

Preheat oven to 400 degrees. Combine dry ingredients. Cut in butter with pastry cutter or knife.

(Kate did you ever get a pastry cutter? Everytime I use mine I hope that you got one at some point)

Stir in milk until moist dough forms, and don't worry-it should be pretty wet. Cover and refrigerate 30 minutes so that it's workable. Turn dough out on floured surface and pat out to 1/2 inch thick. Using floured cup or biscuit cutter cut out your biscuits. Place on to baking mat and bake 8-10 minutes until golden.


  1. I'm still usin' my fork! ;) Isn't that ridiculous? This recipe looks great. I've been looking for a good biscuit recipe.

    Emily and Whitney......are you still there? I need dinner ideas folks!

  2. Yeah! I was going to ask you for this when you posted about your, um....Christmas Breakfast I think it was when you made them...anyway, I am excited to try these! :D

    I am barely here...ha! It is so sad to admit that Cal and I have eaten out the last two days, and I have been fixing my old stand by's when we aren't eating out! Funny story, We have been so short on time in the night that for like a week, I resorted to fast, mexican, get your protein in, meals, and Cal told me after about our fifth meal, "Um...I think I have a little Mexican growning inside of me we have been eating nothing but Mexican food for days".... ha ha ha! Yep, it was that bad! :D I have a goal though, to get back into finding new recipes and trying them, and then to share them on, I will get on it! :D I really have been in a bit of a funk since we moved, then I got sick, and I am now getting out of it and feeling good we go!

  3. Question for you, Ashlee... why do you use kosher salt? I haven't done any research on this at all. Is it supposed to be better than sea salt?

  4. I'm with Katie about the salt. It just genuinely tastes better, and when it comes to salt I think the less of it the better- so I'm not really worrying about which one has the most health benefits. Although... I haven't really researched that tons. Whit, I bet you have. Whitney did a ton of research about salt because of her family history with Kidney issues... any advice for us deary?

    Also, I guess the other thing about coarse salt is that it really does allow you to use less. At least that's what I have found.

  5. I just made these and they taste great. They are a little dense, because I only allowed 30 minutes to chill and they were waaaaayyy too moist to handle even after the chilling time so I had to add quite a bit of flour to them to get the job done. Do you chill them for longer? They do taste very good though. Jocelyn just downed a few right as they came out of the oven. THanks for the recipe, friend!

  6. Yeah... I usually refrigerate for longer than 30 min, and I leave it pretty sticky. I really do only use the amount of flour that it calls for, but I will flour my roll out surface like crazy, top it with more flour so that I can roll them out, and then I am just super careful when I cut them out. They are pretty darn floppy when I put them on the pan to bake- nothing like traditional biscuits. But they bake up nice and softly and still hold together well if I do it that way. They certainly can be tricky to handle! Sorry!