Flaky biscuits

This recipe replaces some of the all-purpose flour with the whole-wheat variety to increase the amount of fiber in the biscuits.


1 cup all-purpose flour
3/4 cup whole-wheat flour (made with spring wheat)
1/2 cup bread flour
3/4 teaspoon salt
1 1/2 teaspoons sugar
4 teaspoons baking powder
1/3 cup unsalted butter
1/2 cup whole milk
1/2 cup reduced-fat buttermilk
3 tablespoons unsalted butter, melted


  1. Preheat oven to 425 F.
  2. In a large bowl, combine flours, salt, sugar and baking powder. Mix well.
  3. Cut very cold butter into small chunks. Blend into flour mixture with 2 knives or a pastry blender, until butter and flour are about the size of peas.
  4. Stir in very cold whole milk and buttermilk, until flour and butter mixture is moistened.
  5. Place dough on a lightly floured surface. Gently knead dough into a ball. Roll out into a 4-by-10-inch rectangle.
  6. Brush dough lightly with melted butter. Fold each end of the dough in so you have 3 layers of dough stacked on top of each other.
  7. Use a rolling pin to roll dough out into an 8-by-8-inch square. Cut into 9 squares.
  8. Place biscuits on baking sheet 1 inch apart. Brush tops with melted butter.
  9. Bake for 10 to 15 minutes, until biscuits are a light-golden color.
  10. Serve warm with jam or jelly.*

Makes 9 servings

Recipe contains: wheat, milk

Carb choices per serving: 2

Option not included in nutrition facts.*

First Published: 11/20/2013
Last Reviewed: 11/19/2014

The less you handle the dough, the flakier the biscuits will be. Also, make sure to use very cold butter, milk and buttermilk.

flaky biscuits