These biscuits are simply a slightly altered version of the original whole-wheat biscuit recipe that I posted a few months ago. Instead of using regular milk you use buttermilk and also add some cheese. It is that simple. And delicious I might add. These biscuits also freeze very nicely in a big zip lock bag so you can pull them out one by one and defrost as needed.
Whole-Wheat Buttermilk Cheese Biscuits
Serves: 8-10 Biscuits
Ingredients
- 2 cups whole wheat flour (I used King Arthur’s white whole-wheat organic flour)
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter, chilled
- ¾ cup grated cheese (I used white cheddar)
- 1 cup buttermilk
Instructions
- Directions
- Preheat the oven to 450 degrees F.
- In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
- Cut the ½ stick butter into little pea sized pieces and then mix into the flour mixture. Using a fork, try to mash the butter pieces as you mix them together with the flour until it resembles coarse crumbs. It is okay if the outcome just looks like the same pea sized pieces of butter covered with flour.
- Stir in the grated cheese.
- Pour in the milk and mix it all together. Do not over mix. Knead the dough with your hands 8 to 10 times and then turn out onto a counter or cutting board.
- Pat it out flat with your hands until the dough is an even ¾-inch thickness (sprinkle with a little flour if necessary). Turn a drinking glass upside down and cut out biscuit rounds. Or you can use cookie cutters to make fun shapes like the star-shaped biscuits pictured above.
- Put the rounds on an ungreased baking sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.
[...] followed this recipe verbatim,there was not much to change anything [...]
Would these be too salty if used a salted butter?
Hi Amanda. They might be, but, it’s different for each individuals taste buds. I just always use unsalted butter and add salt if necessary. Jill
Can the dough be used like other refrigerated dough in recipes? For example, line a muffin pan and fill with egg and sausage and veggies for a breakfast muffin or something similar? Would I have to vary the recipe at all to do so? Thanks! Your site is so fun and informative.
Hi Melanie. Glad you’re enjoying the site. I have not tried this recipe as you describe, but, give it a try. Let us know how it turns out. Jill
I have refrigerated the dough used it for, what we call “egg muffins” and they turned out great! So happy about it too, because before starting our real food journey, I used canned biscuits, and my kids were worried about not having “egg muffins” anymore. Did you try it Melanie?
[...] real food recipes. We use it at least once a week for something or other. Just last week I made the cheddar buttermilk biscuits. This weekend, we made a version of the breakfast bites. And today the refried beans are in the [...]
Have you ever tried using your food processor for this one?
Hi Rachel. No, I haven’t. My only concern is that the processor would “over mix” the dough. Jill
Could I use spelt flour in this recipe? I have really been enjoying using it, and our tummies are much happier than with whole wheat.
Hi Emily. I have not tried it, but, I think it might work. I would substitute it 1:1. Jill
These are hearty and tasty, thanks!
I would definitely not use salted butter, even the minimal amount of salt in the recipe may be unnecessary depending on the cheese used.
[...] Whole-Wheat Biscuits (good with butter and jelly) or Buttermilk Cheese Biscuits [...]
Was wondering what brand of buttermilk you use? I was checking out the buttermilk in the store and it had all sorts of things in it. (Who knew?!) Definitely not wanting to make my own
Thanks!
Hi Anna. I actually make my own – it’s so easy. Just add fresh squeezed lemon to your milk and let it sit. It’s that easy. Jill
[...] for a healthier replacement, I came across a recipe for Whole-Wheat Buttermilk Cheese Biscuits from 100 Days of Real Food. Not only did I recognize EVERY INGREDIENT used in the recipe, but they seemed simple to make and [...]
Just made these to go with your split pea soup recipe. They are so goo!!!! My daughter wanted to keep eating them. I had to cut her off at two…she is four years old. I sprinkled a little cheddar cheese on top before baking and it was really delicious!
I’m totally trying these tonight! I’ve been trying to find a cheesy biscuit recipe that doesn’t use any refined/over-processed ingredients. Thanks!
[...] Whole Wheat Buttermilk Cheese Biscuits [...]
[...] chicken-noodle soup dinner was accompanied by totally awesome Whole Wheat Buttermilk Cheese Biscuits from 100 Days of Real Food, and a very fresh salad made with local greenhouse lettuce and (of [...]
This recipe looks super yummy, but my question is do you have any nutrition facts for them, I need them for myself?
Hi Erika. I’m sorry but we do not provide nutrition information on our recipes. These posts will help explain why: http://www.100daysofrealfood.com/2011/04/29/mini-pledge-week-8-stop-eating-when-you-feel-full/, http://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/, and
http://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/. ~Amy