Old-Fashioned Buttermilk Biscuits

4 from 2 votes

These biscuits taste just like grandma's!

Who doesn’t love buttermilk biscuits? This version is light, flaky and best of all made with unrefined whole grain flour and real butter. We occasionally use butter, but never use shortening or margarine type products. Butter is a whole food and in moderation is a wonderful addition to baked goods. And even better, these biscuits are only 183 calories each. The key here is moderation! If you have breakfast sausage, make sure it is homemade Skinny Breakfast Sausage, made without artificial ingredients or preservatives.

These biscuits are amazing with Slow Cooker Apple Butter as a treat.

4 from 2 votes

Old-Fashioned Buttermilk Biscuits

Light and fluffy, these biscuits use whole foods that are nutritious and the results are spectacular.
Yield 12 people
Serving Size 1 biscuit
Course Side Dish
Cuisine Universal
Author SkinnyMs.


  • 2 cups all-purpose flour I used King Arthur White Whole Wheat, a whole grain, unrefined flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher or sea salt
  • 6 tablespoons unsalted butter cold, cut into small pats
  • 1 cup low-fat buttermilk plus additional for brushing on tops


  • Preheat oven to 425 degrees. Spoon flour into a measuring cup being careful not to pack flour, level off. In a medium mixing bowl add dry ingredients, whisk to combine.
  • Using a food processor ( 4-5 short pulses) a fork or pastry cutter, cut butter into flour mixture just until the butter is about the size of course crumbs. You will still be able to see small flecks of butter. Create a well in the center of the flour and add buttermilk. Stir just to combine and moisten flour mix, being careful not to over mix.
  • Turn biscuit dough out onto a surface lightly dusted with flour. Use your hands and fold dough over 4-5 times. Shape dough into a 1" thick circle, using a 2 - 2 1/2" biscuit cutter, cut out biscuits and place on a parchment-lined cookie sheet or non-stick cookie sheet. The biscuits should be slightly touching. Brush tops of biscuits with buttermilk. Place cookie sheet on the center oven rack, bake until golden, about 18 minutes.
  • Serve biscuits warm with your favorite naturally sweetened jam or apple butter, or my favorite, Cranberry Chutney.


Regular milk can be substituted for buttermilk.
The number of biscuits will be determined by the thickness of the dough and the size of the biscuit cutter used. My yield when using a 2 inch biscuit cutter is 12 biscuits and when using a 2 1/2 inch cutter is 8 biscuits.
Recipe can be doubled by simply doubling the ingredients, or can be cut in half by cutting the ingredients by half.

Nutrition Information

Serving: 1biscuit | Calories: 183kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 470mg | Fiber: 4g | Sugar: 2g |
SmartPoints (Freestyle): 6
Keywords Kid-Friendly, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

This post may include affiliate links.

Create a FREE account for quick & easy access


The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny


  1. I wonder if you can replace part of the cocnut oil w/ a puree, like apple sauce? cause even though it's a healthy fat that's more than the amount of healthy fat you need per day….unless you dont eat any thing else w/ fat like peanut butter, avacado, ect….

    1. Brenda, In biscuits, I’m sure if applesauce would work. Since butter is a whole food…you could sub in rather than coconut oil. Keep us posted!

  2. Hi, love your recipes, especially since you provide Smart Points!!? FYI-I did click on link for cranberry chutney and it doesn’t work.
    Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating