Old-Fashioned Buttermilk Biscuits

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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.

Old-Fashioned Buttermilk Biscuits

Old-Fashioned Buttermilk Biscuits

Yield: 12 Biscuits | Serving Size: 1 biscuit | Calories: 183 | Total Fat: 6 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 16 mg | Sodium: 470 mg | Carbohydrates: 24 g | Sugars: 2 g | Dietary Fiber: 4 g | Protein: 6 g | SmartPoints (Freestyle): 5 |


  • 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 cold unsalted butter, cut into small pats
  • 1 cup low-fat buttermilk, plus additional for brushing on tops


  1. Regular milk can be substituted for buttermilk.
  2. 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.
  3. 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.
  4. 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.
  5. Serve biscuits warm with your favorite naturally sweetened jam or apple butter, or my favorite, Cranberry Chutney.
  6. **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" biscuit cutter is 12 biscuits and when using a 2 1/2" cutter is 8 biscuits.
  7. **Recipe can be doubled by simply doubling the ingredients, or can be cut in half by cutting the ingredients by half.

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7 Comments on "Old-Fashioned Buttermilk Biscuits"

  1. Mary  June 24, 2012

    I calculated WW points to be 5 per biscuit.

    • Skinny Ms.  June 25, 2012

      Mary, Is that good? Not sure how ww points work. 🙂

  2. Noll_brenda  July 20, 2012

    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….

    • Skinny Ms.  July 21, 2012

      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!

  3. Tiffany Jones  November 4, 2012

    The perfect biscuits for when you need a great breakfast kick! Love their buttery goodness!

  4. Beverly M Parlet  July 29, 2017

    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!


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