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
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.
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
- 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.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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Has anyone frozen these, or even made them a few days before hand?
TIA
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.
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
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!
Hello Jamie. What’s the verdict? :)
A little dense, but super buttery and very good! Will definitely be making them again. With the correct amount of butter ;)
Where do you find buttermilk that isn’t lowfat?
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.
Hi Deeann. Whole Foods typically carries the full fat variety. You can also request that your local grocery carry it.
I never get tired of these biscuits. so good with many things. Tonight with homemade lentil veggie stew.
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.
I made these tonight for the first time. I used homemade kefir instead of buttermilk. They turned out great!
I made these tonight and all I could taste was the baking powder? Any idea what I did wrong? PS I love your site!
Hi Sarah. Not sure. Were your ingredients fresh? Could you have been heavy handed with the bp? ~Amy
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?
Hi Kelly. Lisa uses both. The white whole wheat tends to have a lighter taste and texture. ~Amy
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.
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!
Hello,
I was wondering if theses could be baked and then frozen for a later date? Thank you!
Hi there. Yes, they can. :) ~Amy
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! :)
Hi Laney. It says a half stick which equals 1/4 cup. :) ~Amy
These came out so tasty! I added a few shakes of garlic powder and sliced green onions! Thank you so much for this recipe.
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
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.