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Home » Blog » Whole-Wheat Buttermilk Cheese Biscuits

Whole-Wheat Buttermilk Cheese Biscuits

 Updated: March 24, 2017    Lisa Leake    89 Comments

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Star Biscuits from 100 Days of Real FoodThese 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
5 from 1 vote

Course: Breakfast, Dinner, Sides, Snacks & Appetizers
Cuisine: American
Keyword: quick and easy cookies, simple sugar cookies
Dietary Restriction: Egg Free, Peanut/Tree-Nut Free, Vegetarian
Category: Holiday Dishes

Active Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings (Adjust to suit): 8 biscuits
Calories: 214 kcal

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.

Print


Ingredients

  • 2 cups whole-wheat flour, I used King Arthur’s white whole-wheat organic flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, unsalted, chilled
  • 3/4 cup cheese, grated (I used white cheddar)
  • 1 cup buttermilk

Instructions

  1. Preheat the oven to 450 degrees F.
  2. In a medium sized bowl combine flour, baking powder, and salt. Mix well with whisk or fork.
  3. 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.
  4. Stir in the grated cheese.
  5. 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.
  6. 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.
  7. Put the rounds on an ungreased baking sheet and bake at 450 degrees for 10 – 12 minutes or until lightly browned.

Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts
Whole-Wheat Buttermilk Cheese Biscuits
Amount Per Serving
Calories 214 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 30mg10%
Sodium 295mg13%
Potassium 286mg8%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 2g2%
Protein 8g16%
Vitamin A 335IU7%
Calcium 219mg22%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Category: Breakfast, Dinner, Recipes

Previous Post: « For convenience: The best store-bought snacks
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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Reader Interactions

Comments

  1. Heather

    June 26, 2018 at 8:27 am

    Has anyone frozen these, or even made them a few days before hand?
    TIA

    Reply
  2. Kasey

    March 20, 2017 at 3:12 pm

    These biscuits are SO good and SO EASY! Don’t even have to lug out (or clean) the food processor! I just spread the dough out into a circle and cut into wedges, then place on a baking sheet about an inch apart. Why waste dough to make them into circles?? I also melt butter and stir in garlic powder and pour over the top after serving. Sooooo goooood.

    Reply
  3. Elaine

    June 23, 2016 at 1:46 pm

    I made them last night and it was sooooooo good!!! I also used the organic white whole wheat flour from King Arthur. However, I added 2 table spoons of gluten flour to make them fluffier. Thank you for sharing

    Reply
  4. Jamie

    November 11, 2015 at 8:28 pm

    What do you think happens when you accidentally use twice as much butter than you were supposed to? They are in the oven now, so I guess I’ll be finding out in about ten minutes!

    Reply
    • Amy Taylor (comment moderator)

      November 16, 2015 at 2:18 pm

      Hello Jamie. What’s the verdict? :)

      Reply
      • Jamie

        November 16, 2015 at 4:01 pm

        A little dense, but super buttery and very good! Will definitely be making them again. With the correct amount of butter ;)

        Reply
  5. DeeAnn Alcorn

    March 19, 2015 at 12:45 am

    Where do you find buttermilk that isn’t lowfat?

    Reply
    • Heather

      April 9, 2015 at 11:06 pm

      You can also make your own. Just put 1 Tbs lemon juice in a 1 cup measuring cup, fill the rest with regular milk and let it sit about 5 minutes.

      Reply
    • Amy Taylor (comment moderator)

      March 23, 2015 at 7:23 am

      Hi Deeann. Whole Foods typically carries the full fat variety. You can also request that your local grocery carry it.

      Reply
  6. Diedre

    January 11, 2015 at 8:38 pm

    I never get tired of these biscuits. so good with many things. Tonight with homemade lentil veggie stew.

    Reply
  7. Peyton

    November 3, 2014 at 10:36 am

    I use my food processor to make biscuits. It is a super easy way to cut the butter in to the flour mixture. Makes them even faster and easier.

    Reply
  8. Terri Morris

    April 14, 2014 at 12:02 am

    I made these tonight for the first time. I used homemade kefir instead of buttermilk. They turned out great!

    Reply
  9. Sarah

    January 16, 2014 at 6:55 pm

    I made these tonight and all I could taste was the baking powder? Any idea what I did wrong? PS I love your site!

    Reply
    • Assistant to 100 Days (Amy)

      January 21, 2014 at 9:18 am

      Hi Sarah. Not sure. Were your ingredients fresh? Could you have been heavy handed with the bp? ~Amy

      Reply
  10. Kelly

    December 14, 2013 at 7:12 pm

    I’m going to start making my own bread and muffins and was wondering do you always use the white organic wheat or do you also use just the wheat? Are they both equally as good?

    Reply
    • Assistant to 100 Days (Amy)

      December 18, 2013 at 9:46 am

      Hi Kelly. Lisa uses both. The white whole wheat tends to have a lighter taste and texture. ~Amy

      Reply
  11. Jamie Dunson

    December 10, 2013 at 6:51 pm

    These are another super easy recipe and the first time I made them they were fantastic. Very soft and delicious, I can’t seem to get it just right again, lol.

    Reply
  12. Jessica

    September 26, 2013 at 7:38 am

    I have made these and they are delicious. As a variation today, I omitted the cheese but added 1T maple syrup and served them with fruit for breakfast. Yummy!

    Reply
  13. Brittany

    September 2, 2013 at 5:04 pm

    Hello,
    I was wondering if theses could be baked and then frozen for a later date? Thank you!

    Reply
    • Assistant to 100 Days (Amy)

      September 4, 2013 at 9:26 am

      Hi there. Yes, they can. :) ~Amy

      Reply
  14. Laney

    July 24, 2013 at 11:28 am

    Hi! Am I missing something? In the ingredient list it says 1/4 cup butter but in the recipe it says 1/2 cup…
    Thanks! :)

    Reply
    • Assistant to 100 Days (Amy)

      July 24, 2013 at 10:56 pm

      Hi Laney. It says a half stick which equals 1/4 cup. :) ~Amy

      Reply
  15. Kylie

    July 10, 2013 at 9:49 pm

    These came out so tasty! I added a few shakes of garlic powder and sliced green onions! Thank you so much for this recipe.

    Reply
  16. Assistant to 100 Days (Amy)

    July 1, 2013 at 12:50 pm

    Hi Nichol. We have not tried this recipe with a buttermilk substitution. The consistency might be hard to match. Here’s a link to an alternative biscuit recipe: https://www.100daysofrealfood.com/2010/04/08/super-easy-recipe-whole-wheat-biscuits/. ~Amy

    Reply
  17. Nichol

    June 29, 2013 at 1:19 am

    Hi there, would we be able to substitute soy milk for butter milk or do you have any recommendations for us lactose intolerant folks? Heavy milk/cream seems to bother my son more than light cheese. Thanks in advance.

    Reply

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