Last Updated on November 8, 2022 by Kimberly Stroh

As a good southern wife, I love making biscuits. Nothing makes me more happy than a flaky and buttery biscuit that perfectly comes out of the oven. Put a twist on the classic and try these Whole Wheat Buttermilk Biscuits. Made with whole wheat flour, these still have all of the texture you love of original buttermilk biscuits, but the grain flavor of whole wheat.

Biscuits aren’t the easiest thing to make. I’ll be the first to admit that. On a whole, they’re an easy recipe to follow, but there are a few simple mistakes that anyone could make. I’ll walk you through each step to making the perfect biscuit.

Your breakfast or brunch is about to get an upgrade! The whole wheat flavor is different and unexpected, but always gets rave reviews. These Whole Wheat Buttermilk Biscuits are also a perfect base for any topping that you love. Turn them into breakfast sandwiches, top them or eat them plain – you can’t go wrong with a darn good biscuit!

Looking for some more biscuit ideas? I have a couple of solid biscuit recipes that my readers love. They’re all slightly different – from technique to flavors:

• Pecan Sweet Potato Biscuit
• Skillet Biscuits
• Snickerdoodle Cinnamon Sugar Biscuits
• Pumpkin Biscuits

How To Make Whole Wheat Buttermilk Biscuits

There are three main kitchen tools I use to make my Whole Wheat Biscuits. Invest in a set of biscuit cutters. For this recipe, you’ll use a 2-inch biscuit cutter. The extras are always great to have on hand and they double for cookie making too!

Secondly, I always bake with silicone baking mats. They help to promote even baking, ensure the biscuits won’t stick to your baking sheet and the biscuits won’t easily burn. If you don’t have silicone baking mats, parchment paper works in a similar manner.

Lastly, you’ll need to cut the butter into the dough. I recommend a basic pastry cutter – nothing too fancy.

What To Serve With Whole Wheat Buttermilk Biscuits

This is such a versatile breakfast food! Serve these biscuits with your favorite toppings: honey, apple butter, pumpkin butter, honey butter, jellies and jams are all great ideas. Then, of course, there’s always the classic homemade butter that’s divine with biscuits.

The other idea is to make a breakfast sandwich out of your biscuits! Add some ham slices and cheese. Or try biscuits, egg and cheese. There are so many great endless breakfast sandwich possibilities.

How To Keep Your Biscuits Fresh After Baking

Once your biscuits have baked, and cooled, you’ll want to transfer them to an airtight food storage container. For best freshness, enjoy your biscuits within 3-4 days of baking. That’s when they’ll be the softest and have the best texture.

Can You Freeze Homemade Whole Wheat Biscuits?

Technically, yes! You can freeze biscuits. Keep them in freezer bags and store them in the freezer for up to 2 months. Let them thaw on the countertop to room temperature. You can heat them for 10 seconds in the microwave to warm them. Toss the biscuits after 2 months in the freezer if not consumed.

Tips To Making The Perfect Biscuits

Like I mentioned previously, biscuits aren’t hard to make, but people tend to fall into baking pitfalls. These simple tips will ensure your biscuits turn out great every time:

• Use cold butter – not room temperature
• Make sure your baking powder isn’t out of date
• Measure your ingredients accurately
• Don’t overwork the dough – just knead it 1 or 2 times
• Don’t twist the biscuit cutter – poke it down and lift it straight up to pull your biscui

What You’ll Need From The Grocery Store:

• Whole Wheat Flour
• Buttermilk
• Sugar
• Baking Powder
• Salt
• Baking Soda
• Butter

Directions To Make Whole Wheat Buttermilk Biscuits

Heat your oven to 450°F. In medium bowl, mix flour, sugar, baking powder, salt and baking soda.

Cut in butter, using pastry blender. Cut the butter until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).

Turn the dough out on a lightly floured surface (using the whole wheat flour). Knead lightly 1-2 times. Roll or pat 1/2 inch thick. Cut your biscuits out with a floured 2-inch round cutter. On prepared cookie sheet, place biscuits about 1 inch apart for crusty sides (touching for soft sides).

Bake for 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.