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Today is September 25, 2022

Whole-Grain Buttermilk Biscuits

Breads & Desserts


1 cup whole-wheat flour
3/4 cup all-purpose flour, plus extra for kneading
3 Tbsp. wheat germ
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp salt
3 Tbsp. chilled butter, cut into small pieces
1 cup buttermilk (or low-fat milk plus 1 tsp. lemon juice)


Preheat oven to 400 degrees. In a large bowl, combine the flours, wheat germ, baking powder, baking soda and salt. Add the butter to the flour mixture. With a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Add buttermilk and stir just until a moist dough forms. Don’t over mix. Cover the bowl with plastic wrap and refrigerate 30 minutes. Turn the dough out onto a generously floured work surface and, with floured hands, knead gently until smooth and manageable. Using a rolling pin, roll the dough into a rectangle shape about 1/2-inch thick. Using a 2 1/2-inch round biscuit cutter, or a drinking glass dipped in flour, cut out biscuits. Cut close together for a minimum of scraps. Gather the scraps and roll out to make additional biscuits. Place biscuits about 1 inch apart on an ungreased non-stick baking sheet. Bake until the biscuits rise to twice their unbaked height and are lightly golden, 8 to 10 minutes. Serve hot. Makes 16 biscuits.


From “Eat Smart Gulf Coast,” to be released fall 2014 by Gulf Coast Health Educators

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