Breads & Muffins: Breads

Last Editorial Review: 4/7/2008


Honey Wheat Buttermilk Biscuits Recipe


  • 2 cups whole-wheat flour
  • 2 cups unbleached white flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2 tablespoons honey
  • 1/2 cup less-fat margarine or whipped butter
  • 1 1/2 cups + 2 tablespoons low-fat buttermilk


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper (or coat with canola cooking spray).
  2. In large mixing bowl, combine flours, salt, and baking powder beating on low speed until blended. Add honey and less-fat margarine or whipped butter and beat on low until crumbly. Add buttermilk and beat on low just until dough forms.
  3. Dust flat surface with a few tablespoons of unbleached white flour. Press biscuit dough out to about an 8- or 9-inch square (about 1-inch thick). Cut dough using a 2 1/2-inch biscuit cutter and place biscuits on prepared baking sheet. Reroll scraps only once. Bake until golden (about 18 minutes).

11 biscuits

Nutritional Information:
Per biscuit (11 per recipe): 220 calories, 7 g protein, 39 g carbohydrate, 5 g fat, 1 g saturated fat, 2 mg cholesterol, 3.3 g fiber, 447 mg sodium. Calories from fat: 20 percent.

© 2008 Elaine Magee

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