4 Points Whole-Wheat Buttermilk Biscuits

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1 cup all-purpose flour*
3/4 cup white whole wheat flour
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, frozen
3/4 cup low-fat buttermilk**
1 tablespoon skim milk


  1. Preheat the oven to 400 degrees.
  2. Prep a sheet pan with nonstick cooking spray or line with a silicone baking mat.
  3. Combine the dry ingredients in a large mixing bowl. Remove the butter the from freezer and use a box grater to grate the butter into dry mixture. Work the butter into the dry ingredients using a pastry cutter or two dull butter knives.
    Add the buttermilk and stir just until the mixture is combined.
  4. Roll the dough onto a lightly floured cutting board. Gently pat it into a flat 8-inch circle.
    Using a 2-inch circle cookie cutter, cut the dough into circles and transfer onto a baking pan. Your circles should almost touch to avoid “wasting” dough. Any leftover dough scraps can be re-rolled and cut.
    Brush the top of each biscuit with milk.
  5. Bake 17-18 minutes, until lightly browned on the bottom.
  6. Cool before freezing.
  7. Reheat in toaster oven just until warmed.

Serving Size: Makes 12 biscuits.

Nutrition Facts

Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
  • Calories104.4
  • Total Fat4.2 g
  • Saturated Fat2.5 g
  • Polyunsaturated Fat0.2 g
  • Monounsaturated Fat1.2 g
  • Cholesterol11.0 mg
  • Sodium30.6 mg
  • Potassium90.0 mg
  • Total Carbohydrate13.5 g
  • Dietary Fiber1.0 g
  • Sugars1.4 g
  • Protein2.6 g

SmartPoints: 4

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