Whole Wheat Buttermilk Pan Biscuits

This American breakfast recipe combines authentic flavors with modern cooking techniques. Ready in 30 minutes, serves 9 people. Serve warm directly from the skillet with a side of sugar-free fruit preserves, almond butter, or alongside a vegetable frittata.

Cuisine: American Type: Breakfast Time: 30 min Servings: 9 Calories: 179 per serving
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Nutrition Information

Each serving contains approximately 179 calories and 4.3g of protein. Macronutrients include 21.3g carbohydrates and 8.5g fats per serving.

Per Serving

Calories
179
Protein
4.3g
Carbohydrates
21.3g
Fats
8.5g

Total

Calories
1611
Protein
38.5g
Carbohydrates
191.6g
Fats
76.7g

Ingredients

This recipe requires 7 ingredients. All ingredients are commonly available at grocery stores.

  • 2.0 cup Whole Wheat Pastry Flour
    Spooned and leveled; fine grind for lighter texture
  • 6.0 tbsp Unsalted Butter
    Very cold, cut into 1/4 inch cubes
  • 0.75 cup Low-fat Buttermilk
    Cold, shaken well; plus extra for brushing tops
  • 1.0 tbsp Baking Powder
    Aluminum-free
  • 1.0 tsp Honey
    Raw, whisked into liquid ingredients
  • 0.5 tsp Baking Soda
    Fresh
  • 0.5 tsp Sea Salt
    Fine grain

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Essential Prep & Mise en Place

  1. Preheat oven to 450°F (230°C) and ensure a rack is positioned in the middle of the oven.
  2. Cut 6 tbsp (85 g) of very cold unsalted butter into 1/4 inch (0.6 cm) cubes and place them in the freezer to ensure maximum coldness.
  3. Lightly grease a 9-inch (23 cm) cast-iron skillet or round cake pan with a small amount of butter or oil.
  4. Measure 2 cups (240 g) Whole Wheat Pastry Flour, 1 tbsp (15 g) baking powder, 1/2 tsp (3 g) baking soda, and 1/2 tsp (3 g) sea salt into separate prep bowls.
  5. Measure 3/4 cup (180 ml) cold buttermilk and whisk in 1 tsp (5 ml) honey until dissolved. Keep chilled.
  6. Pour approximately 1 tbsp (15 ml) of extra buttermilk into a small bowl for brushing tops later.

2. Dry Mix & Butter Incorporation

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
  2. Add the frozen butter cubes to the dry ingredients, tossing lightly to coat each cube in flour.
  3. Use a pastry blender or fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. Create a well in the center of the mixture.
  5. Pour the cold buttermilk and honey mixture into the well.
  6. Stir gently with a spatula or wooden spoon just until a shaggy dough forms; do not overmix.

3. Folding, Shaping & Cutting

  1. Turn the shaggy dough out onto a lightly floured surface.
  2. Gently fold the dough over itself 3 to 4 times to create flaky layers.
  3. Pat the dough gently into a square or circle approximately 1 inch (2.5 cm) thick.
  4. Using a sharp knife or biscuit cutter, cut the dough into 9 even pieces (press straight down, do not twist).

4. Skillet Arrangement & Baking

  1. Arrange the biscuits in the prepared skillet so they are barely touching each other.
  2. Brush the tops of the biscuits with the reserved extra buttermilk.
  3. Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown and biscuits have risen tall.
  4. Remove from oven and let cool in the pan for 30 seconds before serving.

Plating

  1. Remove the skillet from the oven and allow the biscuits to rest for 5 minutes; this helps the crumb set while keeping them warm.
  2. For a rustic, authentic presentation, serve the biscuits directly in the cast-iron skillet placed on a wooden trivet or heat-proof board in the center of the table.
  3. Alternatively, transfer the biscuits to a fabric-lined bread basket, arranging them snugly against one another to retain heat.
  4. Place small ramekins of sugar-free fruit preserves and almond butter alongside the biscuits, ensuring a dedicated spreading knife is provided for each topping.

Family Beverage

Freshly squeezed orange juice or a blended strawberry banana smoothie with spinach

Serving Suggestions

Serve warm directly from the skillet with a side of sugar-free fruit preserves, almond butter, or alongside a vegetable frittata.

Notes

Whole wheat pastry flour is recommended to maintain a tender texture while providing whole grain benefits. Keeping ingredients cold and minimizing dough handling ensures the biscuits rise high and remain fluffy. These biscuits are best enjoyed fresh but can be reheated gently in an oven.

Storage

Allow the biscuits to cool completely on a wire rack to prevent condensation, which can make them soggy. Place them in an airtight container or resealable plastic bag. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week to extend freshness. Reheat in a toaster oven or standard oven at 350°F (175°C) for 5-8 minutes to restore the crust texture before eating.

Freezing

For baked biscuits, wrap each cooled biscuit tightly in plastic wrap or aluminum foil, then place them in a heavy-duty freezer bag for up to 3 months. To freeze unbaked dough, cut the biscuits and freeze them on a lined baking sheet until solid, then transfer to a freezer bag; bake from frozen at 400°F (200°C), adding 5-10 minutes to the baking time. Thaw baked biscuits at room temperature for 1-2 hours before reheating.

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