Whole Grain Fluffy Biscuits

I’ve tried this recipe a number times,Β tweakingΒ it a little bit every time either in my methods or in ingredients. This is the perfect balance of all. They are light and fluffy, yet give you the health benefits of the whole grains to keep you fuller for longer! πŸ˜€

They are wonderful as sausage egg biscuits, butter & jam or even plain! πŸ˜€

And if you remember, these were the biscuits that I froze for later. All you have to do is pop them in either the microwave or toaster oven from frozen and they’re as good as freshly baked!

P.S. These would be delicious along side these for your mom this Sunday on Mother’s Day! πŸ˜€ Don’t forget!

P.P.S. Our glider is supposed to arrive today! Yay! The nursery will be complete! πŸ˜€

Whole Grain Fluffy Biscuits

adapted from Food


  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • dash of salt
  • 6 tablespoons very cold unsalted butter, cut into tablespoons
  • 1 cup light buttermilk (or 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
  • Extra unbleached all-purpose flour for dusting


  1. Preheat the oven to 450Β°F.
  2. In your Blendtec blender (or food processor), pulse the flours, baking powder, baking soda, salt, and butter for a few seconds until the butter is broken up and the mixture is a meal consistency.
  3. Pour the mixture into a bowl.
  4. Add in the buttermilk. Stir just until mixed with a spoon.
  5. Place the dough on a well floured surface.
  6. Knead the dough 4-5 times, flouring the top and bottom well between kneading (this will allow for fluffy layers).
  7. With your hands, push the dough out to about 1/2″ thickness. Cut with a biscuit cutter (I used about a 3″ diameter cutter).
  8. Place on a baking sheet that has been covered with a silpat mat or parchment paper about 1″ apart from each other.
  9. Bake for 10-12 minutes, until light golden brown on the top and bottom.
  10. Serve hot and thank me later! πŸ˜‰

Servings: 1 dozen biscuits


  1. Yummy! And I just bought buttermilk! I don’t think I’ve ever tried whole wheat plain biscuits, thinking that they’d taste too healthy. Maybe I’ll try these out. Or maybe I’ll just go and add some garlic and cheddar and bring them to Sunday’s BBQ. Have a great weekend! I hope the baby is coming soon. πŸ™‚

  2. How did you know? I have been craving homemade biscuits all morning! PS I love that you make things with whole wheat flour too, I love the rich nutty flavor!

  3. If you can believe it, I’ve yet to try whole wheat biscuits. I need to remedy that asap – these look awesome! Hope you had a great Mother’s Day πŸ™‚

  4. time to do step 10…
    I loved the recipe; made them for mother’s day breakfast in bed with homemade raspberry jam, and they were gone by the next day! πŸ™‚

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