Whole Grain Buttermilk Biscuits

This post may contain affiliate links. Read my full disclosure here.
As an Amazon Associate I earn from qualifying purchases.

This Whole Grain Buttermilk Biscuits recipe is a slice of southern Alabama mixed with that freshly milled flour life. My grandmother was a country lady who used words like “comeuppance” and “flustrated.” Every phone call to her started the same: “Hi Gran, how are you?”

“Old and decrepit” was always her reply.

She was a spit-fire – in a good way – and I miss her every day. I feel most sentimental when I make these biscuits. My hands are hers made over. When I wield this dough into a circular form and pat it with buttermilk before baking, I am deeply reminded of my roots.

Southern Comfort

What does a breakfast biscuit fresh out of the oven and a blanket have in common? They are both warm.

The fluffy, flaky texture of a perfectly puffed biscuit is the perfect canvas for homemade strawberry rhubarb jam, butter and cane syrup, or sausage gravy.

Creating these little gems is all about technique. And this recipe will set you up for success – every time. It also incorporates healthy whole grains.

Baking with Whole Grains

If you’re new to home-milling, check out my full article: Homemade Flour from Whole Grains. You’ll learn why milling grains like wheat at home is all around the better choice. But, to sum it up: fresh flour made from whole grains provides a nutrient dense, nourishing base for your baked goods. Flour, and all the lovely things birthed out of it, are no longer considered “empty” carbs.

So truly – when I make these for my family, they are providing sustainable energy. We each eat one biscuit. One. Because one is filling and no one wants more. We’re also always full until lunch…if not even later. I promise, making your own flour from whole grains will change your life.

The Steps

Ready to make Gran’s biscuits the healthy way? Let’s go.

Preheat your oven to 450 degrees Fahrenheit.

Mill some Soft White Wheat flour – you will need 2 1/2 cups total, plus a little extra for shaping. NOTE: Pre-milled whole grains yield almost double the amount of flour. If I want 1 cup of flour, I measure 3/4 cup of whole grains to mill.

You can use other grains like Barley or Spelt but I wouldn’t recommend a grain that has a higher potential for developing gluten. (This isn’t because I’m anti-gluten because my goodness, I am not. It’s because you won’t get the best results. Those grains are better used in yeast breads.) And yes, you can also use all-purpose or self rising flour…if you must…just omit the baking powder and baking soda.

Mix The Dry Ingredients

Select a heavy glass bowl.

I love the vintage Sunbeam stand mixer bowls – another tribute to Gran. I have a few and recently found one second hand for $5. I am still happy about that.

Place the 2 1/2 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/2 teaspoon of baking soda into a bowl that makes you smile. Whisk everything together well.

Next, grab the lard.

Yes, I said lard. One of the ways this recipe is healthier than my Gran’s is that it calls for lard. She used Crisco. If you’re wondering why I chose lard, listen to this Wise Traditions podcast: Why we need animal fats. Sally Fallon Morell talks about the benefits of animal fats and laments our disconnection from them as a society.

Up until only a few years ago, I thought lard was a nasty, stinky substance that would leave my entire system clogged. It’s rare that I’m wrong (kidding), but I was. I’m glad I gave it a try because now? I use it every day. (I source mine from a local farm. It’s a lovely creamy color and has almost no smell.)

Now, you can also use butter. Typically I advocate for butter – real, grass-fed butter. And I’ll be honest, butter makes these biscuits just as good. But I encourage you to give lard a try if you don’t already use it. Let this be your gateway recipe.

Enough about that…

Plop 5 tablespoons of lard in the flour mixture. Use a fork, your *clean* hands, or a Pastry Blender to fully incorporate the lard into the dry ingredients. You’ll want it to be well mixed and crumbly. (A pastry blender will really speed up this process. I wasn’t a believer until I finally tried one.)

Then add in your buttermilk and use a wooden spoon or silicone spatula to incorporate. I am in love with the Zyliss Spatula. I have three of them and only ever use those or wooden spoons. It’s heat resistant and non-stick…seriously the best all around tool.

Once everything is blended up, scrape the sides of the bowl until the dough is in a rough ball in the center. Grease up a baking dish with lard or butter. I use a glass pie plate or a cast iron skillet. You can also use a pizza stone…biscuits fluff up really well on a pizza stone.

Make sure your hands are clean and sprinkle some flour over the top of the dough and around the sides of the bowl, just a couple of tablespoons. Use your fingers to roll the dough around the bowl to coat the outside of the ball. Then start separating the dough into smaller spheres for your biscuits.

During this process it’s important that you NOT incorporate more flour into the dough. You just want the outsides to have enough so it’s not sticking to your fingers.

Shape your biscuits, placing them one at a time into your greased baking dish. I usually make six but make them smaller or go for some cathead biscuits (that’s southern for large, y’all).

Once you’re done, wet your fingers with some buttermilk and gently pat the tops of the biscuits. You can also use a spoon for this – you just want the tops of the biscuits damp with that good ole buttermilk.

Carefully place in your preheated oven and bake for 10-14 minutes. My oven cooks these perfectly right at 12 minutes. Remove from the oven, serve warm, and enjoy! They keep in the fridge in a sealed container for about three days.

Love These? Try Them Loaded.

Add some pan sausage and cheese to these already hearty biscuits for a complete breakfast meal. Check out my recipe here.

Leave a comment below letting me know if you tried this recipe and what you thought! What are your favorite biscuit toppings?

---