Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"Powdermilk biscuits: Heavens, they’re tasty and expeditious! They’re made from whole wheat, to give shy persons the strength to get up and do what needs to be done."
-Garrison Keillor, Storyteller

The refrigerator light goes on...

Most of us are used to eating buttermilk biscuits made with all white flour but this is a great recipe for Sunday brunch served with scrambled eggs. The whole wheat flour is good for you and while it is a little coarser texture than you may be used these are delicious and they have a nice nutty flavor.

Wheat Flours

Any grain that has been finely ground is technically a flour.

The most popular flour is all-purpose wheat flour, also known as white flour. It is manufactured by crushing wheat berries between large steel rollers. Most white flour is mass produced in industrial quantities with the production process taking place at high temperatures, which both destroys the wheat germ and removes the outer bran layer. All that is left is the endosperm. The result is the loss of many vitamins and nutrients. Wheat Flours »


Whole Wheat Biscuits

Servings = 8 | Serving size =1 biscuit

Cooking Time = 30 Minutes

These keep only fairly well over about 36 hours. Reheat gently.

1 cup all purpose flour
1 cups whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3 Tbsp unsalted butter
2/3 cups non-fat buttermilk

Preheat the oven to 325°F.

Place the whole wheat and all purpose flour in a sifter with the baking soda, baking powder and salt. Sift into a medium sized mixing bowl.

Add the spread and work it in with a fork. Mash into the flour mixture with the tines of the fork turning the mixing bowl while you do.

When the spread is well incorporated add the buttermilk and work it into the flour. Use a rubber spatula at first and when the dough begins to form begin working it together with your hands. As the dough ball forms transfer it to a cutting board.

Roll the dough ball into a large log shape and then cut this into 8 biscuit rounds.

Place on a non-stick cookie sheet and bake for 12 - 15 minutes.

Nutrition Facts

Serving size = 1 biscuit

Servings = 8


Amount Per Serving

Calories 135 Calories from Fat 23
  % Daily Value
Total Fat 3g 4%
    Saturated Fat 1g 4%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 1mg 0%
Sodium 385mg 16%
Total Carbohydrates 24g 8%
    Dietary Fiber 2g 9%
    Sugars 1g
Protein 4g
Vitamin A 6% Vitamin C 0%
Calcium 13% Iron 8%
Vitamin K 2 mcg Potassium 110 mg
Magnesium 27 mg