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
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Other Posts You Might Like
I made these with dinner…..they were absolutely scrumptuous!
So glad to hear that! Also, don’t forget to freeze the leftovers for another day!
Hi Lisa! I was wondering what your opinion of the book “wheat belly” is? Also, do you think people should be eating wheat at all? I know the paleo diet is a big hit at the moment but I just read so much conflicting evidence! I want to be a healthy cook for my family but it’s almost like – what IS HEALTHY?? lol! I even got myself tested for celiac disease just to make sure and sure enough – negative. I have no reason to eliminate wheat but feel like I’m cheating using 100% whole wheat products – silly!
Hi Judi. I have not read Wheat Belly but have heard a lot about it. We feel that, unless an individual has a specific reason to avoid wheat (celiac disease or a gluten intolerance for example), there is no reason to do so. Obviously, it is up to each individual to make the decision for themselves. Jill
I have never had success with whole wheat biscuits until tonight. My husband and I could not stop eating these (whoops…)! Thanks!
So glad to hear that…thanks for the comment!
Can I make these with butter substitute?
I tried this recipe using Soy milk, and Butter substitue, and use a shot glass as recommended to cut it with. And froze the entire recipe. Woke up this morning and baked 2 of them and they were still the same size as they were frozen lol!! SOO SMALL!!!! Although the recipe did make 25 of these little things.
Looks like I didn’t respond to your first comment quickly enough…sorry about that. Did you freeze them raw or cooked? It sounds like you froze them raw, and I almost wonder if that was the problem (not necessarily the butter substitute). Are you trying to do them vegan or something?
Yes i froze them raw. I also think using a shot glass is way to small! It made 25 biscuits using a shot glass hehe. This time i used a 1/4 cup to use to cut them. and they puffed up alot more.
Yeah my husband has high cholesterol and cannot eat animal products.
Do you freeze them cooked then re-bake them in the morning?
Yes, I freeze them after baking them and then defrost/heat them in the toaster oven. We actually just had some out of the freezer this morning!
It made my whole morning to read that you used shot glasses to make the biscuts. That is totally something I would do (reading on thing, thinking another) :) She DID say drinking glasses! (But I think she meant the 8oz or pint glass variety)
I love love love the concept of your blog! Avoiding processed food is so much harder than it sounds! These look amazing!
Made this biscuits for brunch today along with wonderful fresh sausage [no sugar added] and they were wonderful!! We will make these again :) Keep posting your wonderful recipes, please.
sausage gravy..
I have a biscuit recipe that calls for shortening. Is there any substitute for shortening that fall under the real food guidelines?
Either butter or lard… definitely don’t use shortening anymore!! :) Think about using ingredients that have been around for centuries. Not anything that has been “invented” in the last 50 or 100 years.
I used this biscuit recipe to top my meat and potato pie! It was great! I will definitely use this again and again! Here is the link to the recipe:
http://mommytoluke2.blogspot.com/2011/07/meat-and-potato-pot-pie.html
I make biscuits much like these, only mine also include (turkey) bacon and fresh sage from the garden. Just crumble in 8-10 strips of cooked bacon and a large handful of sage (that you finely chop) and you have another alternative to this recipe!
I make these in big batches on the weekend (usually when the sage is growing out of control and so I can use up all the buttermilk in one go) and then freeze them. The kids can easily grab one and microwave it for a complete, healthy breakfast all in one bite!
New to your site and this is the first thing I have tried to make.Deee-lish! Tons of food in tolerances in the house so I had to make a few changes. Whole grain spelt flour(no wheat-I know its a cousin but tolerates it but not wheat),spectrum organic shortening (no dairy), and CF Dairy spicy cheese shreds. They were great with the from scratch chicken noodle (Tikenyada whole grain rice noodles). Thanks! Ive been printing away to try all the yum I have found on your site this week. Going to try them again with coconut butter or the organic Smart Balance! Love the site!
Can you use regular whole wheat flour, not white whole wheat? I made you original biscuit recipe tonight and they did not rise very well – and we do keep the flour in the fridge. Thanks!
Yes regular whole-wheat is just fine.
I love these! Thank you for the recipe. I’ve tried so many cheddar biscuit recipes and these were definitely the best. I couldn’t help but share it on my page as well. Thanks again! :)
I tried these last night and they turned out super dry and almost like cardboard. What did I do wrong??? I usually use only a portion of whole wheat in my bread and baking, so maybe it’s just that we’re not used to 100% whole wheat? Though, we do buy 100% whole wheat bread so it’s not like we’re coming from all white flour or anything. I’m sure it’s something I did, but I’m not sure what because I really did follow the recipe exactly :( I wanted these to work soooooo badly! The flavor was ok, they were just too dry.
I am sorry to hear that…are you sure all of your ingredients were fresh? Whole-wheat flour spoils if it isn’t kept in the fridge or freezer.
Well, I think it’s fine. I made some light whole wheat bread (half whole wheat flour and half all purpose)last week with no problems. I wonder if we just need to ease into the homemade 100% whole wheat bread products. Maybe we just aren’t used to the texture and taste…? Though like I said, we have no problem with store-bought whole wheat, which leads me to think it’s something I’m doing. lol.
Maybe you should try the basic biscuit recipe first to see what you think…before going into the buttermilk/cheese one. Here’s the link: https://www.100daysofrealfood.com/2010/04/08/super-easy-recipe-whole-wheat-biscuits/
Thanks Lisa! I will do that…figure out the basic before getting all fancy ;)
Not exactly sure where this question should be posted but this thread my be appropriate. We have switched to using real cream butter from a local farmer. Problem is that real butter is so hard and doesn’t lend to spreading on bread or toast very easily. Any helpful suggestions here? Thanks!!
You can actually keep butter at room temp for a few days and it will be fine…and it’s much easier to spread! My parents actually never put their butter in the fridge.
Made these biscuits tonight and they are delicious. Thank you so much for the recipe!
These were a BIG hit with my little kiddos. I look forward to the ease of pulling them out of the freezer to compliment a quick meal. Thanks so much!
I made these to go with the chicken nuggets for lunch today. I did it in my food processor and they were a snap to make. The best part was that the kids gobbled them up and I had enough to freeze for two more meals!
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?
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.
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
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!
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: https://www.100daysofrealfood.com/2011/04/29/mini-pledge-week-8-stop-eating-when-you-feel-full/, https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/, and
https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/. ~Amy
Have you ever added garlic powder to these? Do you think it would work well?
Hi Nicole. You can certainly try and let us know what you think. ~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.
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
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! 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
Hello,
I was wondering if theses could be baked and then frozen for a later date? Thank you!
Hi there. Yes, they can. :) ~Amy
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!
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’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
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 made these tonight for the first time. I used homemade kefir instead of buttermilk. They turned out great!
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 never get tired of these biscuits. so good with many things. Tonight with homemade lentil veggie stew.
Where do you find buttermilk that isn’t lowfat?
Hi Deeann. Whole Foods typically carries the full fat variety. You can also request that your local grocery carry it.
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.
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 ;)
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
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.
Has anyone frozen these, or even made them a few days before hand?
TIA